Cannelloni with ricotta

Cannelloni with Cheese and Arugula: A Quick and Delicious Recipe

In a world where time is precious but the appetite never stops, cannelloni with cheese and arugula proves to be the perfect solution for a quick, tasty, and comforting meal. This recipe combines the flavor of cheese with the freshness of arugula, offering a culinary experience full of textures and aromas. Whether you're dealing with leftover cottage cheese, ricotta, or even fresh cheese in your fridge, this recipe is versatile and easy to adapt.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 4

Ingredients:

- 500 g ricotta (or fresh cheese/cottage cheese)
- Salt and freshly ground pepper, to taste
- A handful of arugula leaves (or spinach, parsley, basil)
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons heavy cream
- 1 tablespoon semolina or breadcrumbs
- 12 cannelloni tubes
- 50-70 ml warm water
- 1 jar of pasta sauce from Barilla (Basilico or Arrabbiata)
- Crumbled cheese for garnish (such as telemea or another slightly tangy cheese)

Preparing the Filling

1. Preparing the cheese: Start by placing the ricotta (or chosen cheese) in the food processor. Blend until it becomes a smooth paste, adding a pinch of salt and pepper, cream, 1-2 tablespoons of olive oil, and semolina. Blend for a few seconds until well combined.

2. Adding the arugula: Transfer the cheese mixture to a bowl and add finely chopped arugula. Gently mix with a spatula to incorporate the leaves evenly without breaking them.

Filling the Cannelloni

3. Preparing the tubes: Use a pastry bag without a tip to fill the cannelloni tubes. This trick will allow you to fill each tube easily without making a mess.

4. Arranging in the dish: Once you've filled the cannelloni, place them in a dish drizzled with a little olive oil. Make sure to arrange them in a single layer to allow the sauce to seep in evenly.

Preparing the Sauce and Baking

5. Adding the sauce: Open the jar of pasta sauce and pour it evenly over the cannelloni. To ensure each tube is well covered, add 50 ml of warm water to the jar, shake it well, and pour the water over the remaining sauce in the dish.

6. Baking: Cover the dish with aluminum foil and place it in the preheated oven at 180 degrees Celsius for 30 minutes. After this time, remove the foil, turn the cannelloni, cover again with foil, and bake for another 10 minutes.

Serving

7. Finishing the dish: Once the cannelloni are ready, take them out of the oven and let them cool for a few minutes. Serve them topped with crumbled cheese for an extra burst of flavor and texture.

Helpful Tip

If you don't have ricotta on hand, don't worry! You can use fresh cheese or cottage cheese, and for arugula, you have the option of using fresh spinach or basil, depending on your preferences. Experimentation is key in the kitchen!

Nutritional Information

This recipe is not only delicious but also packed with nutritional benefits. Ricotta is rich in protein and calcium, while arugula provides vitamins A and C, as well as antioxidants. Additionally, using extra virgin olive oil enhances cardiovascular health.

Frequently Asked Questions

1. Can I use other types of cheese?
Yes, you can experiment with any type of cheese that suits your taste, including mozzarella or goat cheese.

2. How can I store the cannelloni?
If you have leftover cannelloni, you can store them in the refrigerator for 2-3 days. Reheat them in the oven before serving.

3. What other sauces can I use?
In addition to Basilico or Arrabbiata sauce, you can try cheese sauces, white sauce, or even a spicy tomato sauce for a more exotic variation.

Serving Suggestions

For a complete meal, you can pair cannelloni with a fresh green salad with cherry tomatoes and olive oil dressing, or with a serving of grilled vegetables. A glass of dry white wine will perfectly complement the flavors of this dish.

Conclusion

Cannelloni with cheese and arugula is an easy-to-make recipe that combines favorite ingredients and offers a tasty meal in just a few minutes. Don't hesitate to personalize your recipe and explore the available variations. Cooking is an art, and every recipe can become a personal masterpiece! Enjoy every bite and cherish the time spent in the kitchen!

 Ingredients: 500 g ricotta Salt and freshly ground pepper to taste A handful of arugula leaves 2-3 tablespoons of extra virgin olive oil 2 tablespoons of heavy cream 1 tablespoon of semolina or breadcrumbs 12 cannelloni tubes 50-70 ml warm water 1 jar of pasta sauce from Barilla (I used Basilico, but Arrabbiata or any other ready-made sauce you have in a jar works too) For topping: crumbled cheese broken between fingers or another mildly sharp cheese to taste

 Tags:  cannelloni with ricotta