Ingredients with Measurements:
- 12 cannelloni tubes
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- Salt and pepper, to taste
- 2 cups tomato sauce
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the cannelloni tubes according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the chopped spinach to the skillet and cook until wilted.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Add the cooked spinach mixture and stir to combine.
6. Fill each cannelloni tube with the spinach and ricotta mixture.
7. Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the filled cannelloni tubes in a single layer on top of the sauce.
8. Pour the remaining tomato sauce over the cannelloni tubes.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the filling is hot and bubbly.
11. Let the cannelloni cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 38g
Protein: 22g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Cannelloni tubes can be substituted with manicotti or jumbo shells.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked ground beef or sausage to the filling for a meaty version.
- Top the cannelloni with mozzarella cheese before baking for a cheesy crust.
- Use a different type of sauce, such as Alfredo or pesto, instead of tomato sauce.
Tips and tricks:
- Use a piping bag or a plastic bag with the corner snipped off to fill the cannelloni tubes more easily.
- Make sure to cook the cannelloni tubes until al dente, as they will continue to cook in the oven.
- Cover the baking dish with foil to prevent the top from burning.
- Let the cannelloni cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cannelloni in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the cannelloni on a platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh herbs, such as parsley or basil, grated Parmesan cheese, or red pepper flakes.
Pairings:
Garlic bread, a green salad, or roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or sautéed mushrooms.
Troubleshooting advice:
- If the cannelloni tubes are difficult to fill, try using a small spoon or a butter knife to push the filling inside.
- If the filling is too dry, add a splash of milk or cream to the mixture.
- If the cannelloni tubes break while filling, try boiling a few extra tubes as backup.
Food safety advice:
Make sure to cook the cannelloni tubes and filling to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Cannelloni is a traditional Italian dish that originated in the region of Emilia-Romagna. It is typically filled with a mixture of ricotta cheese and spinach, and topped with tomato sauce and Parmesan cheese.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the cannelloni as a main dish for dinner or as a hearty lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian