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Italian Cannelloni Recipe #easyrecipes
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When you're craving a comforting, cheesy Italian meal, this cannelloni is just what you need. 🇮🇹
Ingredients:
20 cannelloni pasta pieces
600 g ricotta (2 cups + 1/3 cup)
550 g spinach (2 bags of 10 oz each)
680 g tomato purée (2 cup + 3/4 cup) | I used 1 bottle @mutti_international
150 g mozzarella cheese (5.2 oz) | I used @galbanicheese
Basil
Salt & pepper
Parmesan cheese (optional)
Instructions:
1. Heat a drizzle of olive oil in a pan. Add minced garlic and sauté until fragrant. Add fresh spinach and cook them for a few minutes, stirring occasionally. Alternatively , boil the spinach. Let them cool slightly, and squeeze out any excess liquid before chopping finely.
2. In a bowl, combine the sautéed spinach, ricotta cheese, nutmeg salt and pepper, then mix until smooth.
3. Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in tomato purée and salt. Dilute the sauce with about 1/2 cup of water to prevent it from drying out in the oven. Simmer for 5-10 minutes. Add fresh basil during the last few minutes of cooking.
4. Using a piping bag or small spoon, fill the uncooked cannelloni tubes with the ricotta mixture.
5. Spread a thin layer of tomato sauce over the bottom of a baking dish. Arrange the filled cannelloni in a single layer on top of the sauce. Pour the remaining tomato sauce evenly over the cannelloni.
6. Top with a mix of mozzarella, provolone, and/or Parmesan cheese.
7. Bake in a preheated oven at 350°F (175°C) for 25 minutes. Broil for a few minutes until the cheese is golden.
8. Let the cannelloni rest for 5 minutes before serving.
Buon appetito!
🏷️ #cannelloni #easyrecipes #italianrecipes #mealideas #pastalover
Ingredients:
20 cannelloni pasta pieces
600 g ricotta (2 cups + 1/3 cup)
550 g spinach (2 bags of 10 oz each)
680 g tomato purée (2 cup + 3/4 cup) | I used 1 bottle @mutti_international
150 g mozzarella cheese (5.2 oz) | I used @galbanicheese
Basil
Salt & pepper
Parmesan cheese (optional)
Instructions:
1. Heat a drizzle of olive oil in a pan. Add minced garlic and sauté until fragrant. Add fresh spinach and cook them for a few minutes, stirring occasionally. Alternatively , boil the spinach. Let them cool slightly, and squeeze out any excess liquid before chopping finely.
2. In a bowl, combine the sautéed spinach, ricotta cheese, nutmeg salt and pepper, then mix until smooth.
3. Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in tomato purée and salt. Dilute the sauce with about 1/2 cup of water to prevent it from drying out in the oven. Simmer for 5-10 minutes. Add fresh basil during the last few minutes of cooking.
4. Using a piping bag or small spoon, fill the uncooked cannelloni tubes with the ricotta mixture.
5. Spread a thin layer of tomato sauce over the bottom of a baking dish. Arrange the filled cannelloni in a single layer on top of the sauce. Pour the remaining tomato sauce evenly over the cannelloni.
6. Top with a mix of mozzarella, provolone, and/or Parmesan cheese.
7. Bake in a preheated oven at 350°F (175°C) for 25 minutes. Broil for a few minutes until the cheese is golden.
8. Let the cannelloni rest for 5 minutes before serving.
Buon appetito!
🏷️ #cannelloni #easyrecipes #italianrecipes #mealideas #pastalover
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