Stuffed Cannelloni
Stuffed Cannelloni – The Italian Delight That Will Win You Over
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4
Are you looking for an Italian dish full of flavor and easy to prepare? Stuffed cannelloni are the perfect choice! This dish is not only delicious but also versatile, as you can adapt the filling according to your preferences. I will guide you step by step through this simple yet refined recipe that will surely impress family and friends.
Ingredients for stuffed cannelloni:
- 250 g cannelloni (pasta tubes)
- 300 g fresh spinach (or frozen, thawed and well-drained)
- 250 g ricotta
- 100 g grated parmesan
- 1 egg
- 2 garlic cloves, finely chopped
- 400 g tomato sauce (or marinara sauce)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- A handful of fresh basil for garnish (optional)
Step 1: Preparing the filling
Start by washing the spinach well and cooking it in a large skillet with olive oil over medium heat. Add the chopped garlic and sauté for 2-3 minutes until the spinach wilts. If using frozen spinach, make sure it is well-drained. Once the spinach is ready, let it cool, then chop it finely.
In a large bowl, combine the cooled spinach with ricotta, 50 g of grated parmesan, the egg, salt, and pepper. Mix well until you have a smooth mixture. This delicious filling will give the cannelloni a rich and creamy flavor.
Step 2: Filling the cannelloni
Preheat the oven to 180°C (350°F). Using a spoon or a piping bag, fill each cannelloni tube with the spinach and ricotta mixture. Don’t worry if some filling spills out; this is perfectly normal and will help create a delicious crust.
Step 3: Assembling the dish
In a baking dish, pour a thin layer of tomato sauce on the bottom. Place the filled cannelloni on top of the sauce, then cover them with the remaining tomato sauce. Sprinkle the other 50 g of grated parmesan on top. This layer will create a golden and appetizing crust.
Step 4: Baking
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and let the cannelloni bake for another 10 minutes to brown. Check them from time to time; they should be hot and look delicious.
Step 5: Serving
Take the cannelloni out of the oven and let them rest for a few minutes. Serve them with a garnish of fresh basil for an extra touch of flavor. This dish pairs perfectly with a simple green salad or a slice of crusty bread.
Possible variations:
If spinach is not to your liking, you can experiment with various fillings. For example, you can use sautéed mushrooms, grated zucchini, or even ground meat. Each variation will bring a different flavor and transform this dish into a personalized delight.
With this recipe for stuffed cannelloni, you have a quick and tasty Italian dish at your fingertips, perfect for any occasion. Whether you prepare it for a family dinner or a gathering with friends, the result will surely please everyone. Enjoy your meal!
The butter melts in a pan, then spinach is added and sautéed for 2 minutes. It is removed from the heat and ricotta, ham, salt, and pepper are added. It is mixed with liquid cream and eggs until it becomes a paste. The pasta is boiled with oil in salted water, drained, and set aside. The butter for the Bechamel sauce is melted in a pan. It is mixed with flour, then milk and bay leaves are added, and it is left to boil for 5 minutes. It is seasoned with salt and pepper, then removed from heat and the bay leaves are discarded. The filling is placed in a piping bag and the pasta is filled. A little Bechamel sauce is poured into a baking dish, then the cannelloni are placed, followed by the rest of the Bechamel sauce. Parmesan is sprinkled on top and baked for 40-45 minutes at 190°C. It is garnished with fresh herbs and served warm. The Cannelloni ripieni recipe was proposed by Bianca-21. Discuss this recipe further on the recipe forum. Other recommended recipes:
Ingredients: 8 Cannelloni, 1 tablespoon olive oil, 2 tablespoons grated Parmesan, herbs for garnish. Filling: 2 tablespoons butter, 300g finely chopped spinach, 125g ricotta, 2 tablespoons grated Parmesan, 60g finely chopped boiled ham, salt, pepper, 2 tablespoons liquid cream, 2 eggs. Béchamel sauce: 2 tablespoons butter, 1 tablespoon flour, 200ml milk, 2 bay leaves, salt and pepper.
