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Cannelloni stuffed with ricotta and spinach

Cannelloni stuffed with ricotta and spinach

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Wash the spinach well and cut it and then put it in the pan with 2 tablespoons of oil and a clove of garlic. Bake it for a few minutes and then chop it with a small knife.

In a bowl we put ricotta and we mix it we put the spinach, the egg and the parmesan and we mix them well. We match the salt and pepper to taste and then we put the composition in a posh bag and we start to fill cannelloni one by one.

Meanwhile, prepare the tomato juice in a pot, put on the fire 2 tablespoons of oil and a clove of garlic, put the canned tomatoes and cook for 5-6 minutes, season with salt.

Put a layer of juice in a tray and place cannelloni on top, pour the remaining juice and put in the oven at 200 ° for 30 minutes, 5 minutes before removing them, put grated Parmesan cheese.

Serve hot. Enjoy !!

Pasta with spinach and baked cheese

  • 2 tablespoons butter
  • olive oil
  • 2 finely chopped garlic cloves
  • a handful of marjoram and a handful of freshly chopped oregano
  • ground nutmeg
  • 8 hands of freshly washed spinach well
  • fresh basil chopped leaves finely chopped stems
  • 2 x 400 g ripe tomatoes (canned tomatoes in own juice)
  • sea ​​salt and freshly ground black pepper
  • a little sugar
  • 400 g urda (ricotta)
  • 2 hands of freshly grated Parmesan cheese
  • 16 tubes of cannelloni
  • 200 g mozzarella

For white sauce

Preheat the oven to 180 degrees C.

Put on a high heat a large frying pan and sprinkle with olive oil, add butter, one of the finely chopped garlic cloves, marjoram, oregano and ground nutmeg. Let it warm and soften the garlic.

Add the spinach, little by little, and turn it in the pan until ready (about 5 minutes).

Pour the spinach into a bowl and leave to cool.

Put the pan on the fire again, sprinkle it with olive oil, add the second clove of finely chopped garlic, basil stalk, tomatoes, salt, pepper and a little cold water.

Bring to a boil and simmer for 10 minutes (until it has a thick sauce). Take the pan off the heat and add the chopped basil leaves.

Chop the chopped spinach and mix it with urda and half of the grated Parmesan cheese.

Fill cannelloni with the urda and spinach mixture and place them over the tomato sauce (if you can use the pan in the oven, if not, turn the tomato sauce over in a bowl that can be put in the oven and put cannelloni over the sauce).

Mix sour cream with Parmesan cheese, add salt and pepper. You can also add a little cold water if the mixture is too thick.

Use a spoon and place the white mixture over the cannelloni. Sprinkle with olive oil, add the rest of the parmesan and mozzarella broken into pieces.

Cannelloni stuffed with ricotta and spinach - Recipes

Today I have in mind to prepare cannelloni ricotta and spinach, we will use fresh pasta already made but you can prepare it yourself, usually I prefer to buy it already made to limit the cooking time. Let's see if you like my ligth version of ricotta and spinach cannelloni!

Serving Size 100g

Amount Per Serving Calories 142 % Daily Value * Total Fat 5.80g 9 % Trans Fat 2.60g Cholesterol 32.80mg 11 % Total Carbohydrate 14.50g 5 % Dietary Fiber 2.00g 8 % Protein 8.90g 18 %

* Percent Daily Values ​​are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Carefully wash the fresh spinach and cook for 5-6 minutes. Squeeze the spinach and put it in a pan with a little olive oil, salt and pepper for 5 minutes.

You can also use frozen spinach easily available in any supermarket and cook it according to the instructions on the package.

Prepare the tomato sauce. Pour the tomato puree (or pieces) into a saucepan, season with salt, pepper and add a drop of oil. Cook over low heat for 10 minutes.

Pass the spinach to obtain a cream. Put the spinach cream in a bowl, season with nutmeg, salt and pepper, if necessary. Add a handful of parmesan.

Put the spinach in a bowl, add fresh ricotta and mix until creamy.

Spread a tablespoon of cream obtained on a sheet of freshly prepared pasta. Roll the dough itself. Do this until all the ingredients are consumed.
Important tip:
If the pasta sheets you buy tend to break, I advise you to scald them before you start rolling them yourself, this way they become softer and easier to work with.

Spread a layer of tomato sauce on the bottom of a glass bowl of 20 x 25 cm. Place all cennelloni next to each other and cover with the remaining tomato sauce. Sprinkle with remaining parmesan.

Cook cannelloni in the oven for 30 minutes at 180 ° C. Serve hot.

Recipe of the day: Cannelloni stuffed with chicken, spinach and ricotta

Cannelloni stuffed with chicken, spinach and ricotta from: canelloni, mozzarella, sour cream, bechamel sauce, tomato sauce, chicken breast, spinach, rocotta, sour cream, Italian herbs, salt, pepper, butter, flour, onion, milk, olive oil, garlic, tomatoes, sugar.

Cannelloni stuffed with chicken, spinach and ricotta


  • 1 box of cannelloni, about 12 tubes
  • 1 cup grated mozzarella cheese
  • 1 cup sour cream
  • sos bechamel
  • tomato sauce

Filling ingredient:

  • 500gr chicken breast, boiled and chopped
  • 250g of spinach
  • 250gr ricotta cheese
  • ½ cup of cream
  • 1 teaspoon Italian herbs
  • salt and pepper to taste

Ingredient sos bechamel:

  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 onion, finely chopped
  • 2 cups fresh milk
  • ½ cup of cream
  • salt and pepper to taste

Tomato sauce ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed and finely chopped
  • 400gr crushed tomatoes
  • ½ teaspoon of sugar
  • salt and pepper to taste

Method of preparation:

For the filling, mix all the ingredients in a bowl with a wooden spoon. Check and adjust the spices to taste.

For the bechamel sauce, melt the butter in a saucepan. Add finely chopped onion and simmer until soft. Then add the flour and mix over medium heat for about 1 minute. Add the milk and boil, stirring, until the mixture starts to boil and the sauce thickens. Add the cream, season with salt and pepper.

For the tomato sauce, heat the oil in the pan, then add the finely chopped onion and garlic and simmer until the onion is soft. Add tomatoes, sugar, salt and pepper. Bring to a boil, reducing heat, and simmer for about 10 minutes. Season to taste.

To prepare cannelloni, in a heat-resistant dish, add 3-4 tablespoons of tomato sauce. Fill cannelloni, placed in the heat-resistant dish. Pour the rest of the sauce, the béchamel sauce and then sprinkle with grated mozzarella cheese. Spread the sour cream on top.

Bake, uncovered, at about 180-200 ° C for 30 minutes. Serve hot.

Cannelloni with urda and spinach

I received a box of cannelloni from Italy and for a few months I kept sitting and looking at it and analyzing different recipes in which I could use them. I kept postponing the time to prepare them, until during a visit to the hypermarket I found a good offer for spinach. As I had plenty of urda at home, I took a bag with the thought of the cannelloni box.
Said and done! An excellent and very filling Saturday afternoon meal came out!


For the filling
-spinach (about 400 grams)
-Urda (approx. 200 grams)
-garlic (2 puppies)
-a little milk
-a little butter (a teaspoon)

Ingredients for Bechamel sauce

First we prepare the filling.
Melt the butter in a pan and heat the finely chopped garlic. Add the sanac and sauté it for a few minutes (I had it frozen), add a little milk, salt and pepper and let it boil for 2-3 minutes on the fire. We pull it off the heat and let it cool a bit. Add the urda and homogenize the composition. With this mixture we fill cannelloni.
Then we grab the Bechamel sauce. I do it like this: Melt the butter in a saucepan (I used a tablespoon of butter). Add flour (about 2 tablespoons) and stir continuously so as not to become lumpy. Pour the milk and mix until you get a homogeneous and thick sauce. At the end add salt and nutmeg.

Grease a bowl with butter and pour bechamel sauce, then arrange cannelloni next to each other.

On top we pour bechamel sauce and grate cheese.

Put the dish in the oven until it browns nicely on top, but also check with a fork if the pasta is soft.

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(5 points / total votes: 16)

Mirela 4 years ago - April 18, 2013 12:59 PM

Re: Cannelloni with cheese and spinach

Cheese and spinach, my favorites! Thanks 1000 times! Thank you, thank you, thank you!

Elena Vlad 4 years ago - 18 April 2013 14:02

Re: Cannelloni with cheese and spinach

And I make this recipe, the difference is that I don't boil cannelloni. I fill them with the composition and boil them directly in the oven in the sauce left by the vegetables. They come out very good. Thank you very much for the recipes, I am often inspired by your recipes. What I tried was a real success.

Maria 4 years ago - April 18, 2013 3:02 PM

Re: Cannelloni with cheese and spinach

Laura Aioani 4 years ago - 18 April 2013 17:01

Re: Cannelloni with cheese and spinach

Thanks, Ioana!
I would like to combine cannelloni ... with spinach and meat sauce. But different sauces are used ... I didn't think so. I wanted to put in the tray alternately one with spinach and one with meat. What do you advise me? Should I use only one of the sauces for both variants or should I prepare them separately, each with the corresponding sauce? Thank you..

Ioana 4 years ago - April 18, 2013 9:43 PM

Re: Cannelloni with cheese and spinach

I wouldn't mix them. but if you really like the idea of ​​mixed cannelloni, I would say to make both sauces, to put tomato sauce at the base and the bechamel + parmesan sauce on top.

Simona-Adina Hotea 4 years ago - April 18, 2013 22:04

Re: Cannelloni with cheese and spinach

No, that's right! Thanks a lot.
Would I use our urda, even though it doesn't sound too Italian, do you?

Laura Aioani 4 years ago - April 18, 2013 23:24

Re: Cannelloni with cheese and spinach

Thanks a lot for the answer ..

marry 4 years ago - 19 April 2013 10:21

Re: Cannelloni with cheese and spinach

Silviu 4 years ago - 19 April 2013 16:34

Re: Cannelloni with cheese and spinach

The thing with boiling beforehand is a purely Romanian craze.
Fill and place directly in the oven. The work is half done, and the satisfaction is double.
Add 1 glass of semi-dry white wine to the tomato sauce before boiling. It will refine the taste.

Laura Aioani 4 years ago - April 21, 2013 11:21

Re: Cannelloni with cheese and spinach

Yes, they can be prepared without boiling beforehand, but we must keep in mind that the volume of pasta increases. When I prepared meat cannelloni, I "simulated" arranging them in the pan before cooking, to see how many fit. After 5 minutes of boiling, I found that they don't fit as much! So it's not really crazy

Maria 4 years ago - April 22, 2013 09:30

Re: Cannelloni with cheese and spinach

Hi Ioana, congratulations and thanks for the delicious recipes. I have a request, instead of canned you can put tomato juice (I made it at home, it is not as thin as the one in the store, it has a pretty thick texture). Thank you.

Ioana 4 years ago - 22 April 2013 17:54

Re: Cannelloni with cheese and spinach

yes Maria, if it has the consistency of tomato sauce it's fine.

Maria 4 years ago - 23 April 2013 15:38

Re: Cannelloni with cheese and spinach

aspida 4 years ago - 9 November 2013 13:54

Re: Cnooooo! Rings with cheese and spinach

how, God forgive me, do you fill cannelloni after you have boiled them? how do you do it. to tell us from whom you learned this.

Ioana 4 years ago - November 9, 2013 17:28

Re: Cannelloni with cheese and spinach

aspida, in the 5 minutes of cooking the tubes do not soften, as you can see from the picture they are still standing open, almost like uncooked tubes, so they fill very easily. but if you're used to not boiling the tubes, it's okay.
I learned from experience I experimented with boiled and uncooked tubes and this was the option I liked. do the same with the lasagna sheets.

Maria 2 years ago - 17 February 2015 18:10

Re: Cannelloni with cheese and spinach

Thank you even though I made them because I don't know how many times today I felt the need to read your recipe.
I will prepare them for you on Saturday:

Ioan 2 years ago - 30 June 2015 21:51

Re: Cannelloni with cheese and spinach

This recipe is very good. Thanks a lot.
Parmesan was cooked for me and I didn't have to press it at the end. I gave it to them, instead, with some sheep's house, the one that squeaked, scratched. The case melted and spread everywhere and when it cooled down a bit it was squeaky again (squeaky. I'm not convinced that the diacritics work).
Concrete recipe!

  • 250 g lasagna sauce
  • 400 g ricotta
  • 100 g race parmesan
  • 2 eggs
  • 2 zucchini (400 g)
  • nutmeg, salt, pepper
  • 50 g butter
  • 3-4 tablespoons of olive oil
  • 4 tomatoes
  • oregano

Boil the lasagna sheets in salted water and a few drops of oil for about 4 minutes then drain them on a kitchen towel.

Chop the zucchini into small cubes and fry them in olive oil until soft.

Ricotta mix it with eggs, 70 g of parmesan, salt, pepper and nutmeg then add the cold zucchini.

Cut the lasagna sheets in half, put a spoonful of the previously made composition and form cannelloni which we place in a tray greased with half the butter.

Bake for 25-30 minutes over medium heat. Delicious. Good job and good appetite!

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Cannelloni with ricotta and spinach

Invented in 1891 by chef Nicola Federico at a restaurant in Sorrento, called & # 8220La Favorita & # 8221, cannelloni gained fame only during World War II. From then until now, history has led to hundreds of cannelloni recipes. Today, at Bistro Margot, we have the one with ricotta and spinach!

The recipe for cannelloni stuffed with ricotta and spinach is one of the classic recipes of Italian cuisine. So if you feel the need to enter the Italian atmosphere one night or you simply miss living & # 8220la dolce vita & # 8221 In their style, all you have to do is fill some tubes of cannelloni with this delicious and healthy mixture, pour yourself a glass of aromatic wine and indulge in the sweet do nothing!


500 g of spinach (green, if in season or frozen, out of season)

350 g of fresh ricotta

two coats of grated Parmesan cheese


The fresh spinach is simmered in a pot of hot water. Leave for a few minutes, long enough to soften, but still keep its intense green color. Drain the water and put in the food processor, along with ricotta, two eggs and a handful of grated Parmesan cheese. The robot is started and a homogeneous mixture is formed. Season with grated nutmeg and add the previously roasted pine seeds.

With the help of a pastry pos, transfer the spinach and ricotta composition inside the cannelloni tubes, one by one, until all the tubes are filled. In a pan greased with olive oil, place cannelloni next to each other. Tomato sauce is mixed in a pan with olive oil, chopped garlic, salt, half of the chopped cherry tomatoes and some of the chopped basil leaves. Pour as soon as it has warmed up over the cannelloni tubes with ricotta and spinach.

Then make a creamy sauce, the remaining egg and a handful of Parmesan cheese that I did not use. Mix well and pour over the tomato sauce. Cut the rest of the tomatoes in half and place them on top of the cannelloni tubes and grate the Parmesan again. Bake in the hot oven for about half an hour, but depending on the oven you have, the baking time may vary. When ready, cannelloni are enjoyed warm, with fresh basil leaves sprinkled on top and a good wine to complement them perfectly.

Recipe Low Carb

Don't jump in my head that they are pate and that we are not allowed until you finish reading. Yes, flour is forbidden, so yes, pies too, but you will immediately understand what and how. I was really confused by a sheet of coke that had been sitting in my small freezer for some time, it had been there since I wasn't a low carb fan. And I honestly got into it with the thought of throwing it away. But before throwing it away, you curiously glanced at my nutritional values. And you read in amazement that a portion of that humble sheet of pastry cake, weighing 38 grams, had (only.) 3.1 grams of carbohydrates. Then something like that has to be used with something delicious, right? So, you went shopping again.

Ingredients (for 9 pies more than healthy):

& # 8211 100 grams of my everyday cheese, it turned out to be ricotta that day

& # 8211 3 bunches of green onions (I also put half a red onion because I thought my green onion was insufficient)

& # 8211 2 cloves of garlic (let's call them that even if we don't know why)

& # 8211 2 eggs (one for the filling, one for the greased pies)

& # 8211 1-2 tablespoons olive oil

& # 8211 salt (and no pepper, in my case)

I started by finely chopping the green onion, which I put in the olive oil, in a large frying pan this time. A big one because in it I will add the spinach, which at the beginning is big and long and at the end you choose yourself with one hand. But to have enough space for everyone, I chose the big pan and difficult to handle. I cut the garlic into slices and I added it to the hardness. I washed all the spinach well, I cleaned it of the tails, I broke the biggest leaves in two or three, as the case may be, and I put them all on, voluminous as they are when cooked together with onion and garlic. . The whole hardening process takes about 5-10 minutes and there is no test here. The spinach decreases so much in volume and becomes so small and dwarf that you are afraid that if you don't take it out of the pan now, it will disappear completely. In order not to burn or stick the ingredients while they are cooking, add a little water from time to time. But be very careful that in the end the water is good to have evaporated and to be left with a fairly consistent filling.

I took out the rest of my composition in a bowl and let it cool for about 5 minutes because it was all too hot. I mixed an egg in the composition and I added a hundred grams of ricotta. I mixed everything there and the filling was ready.

I spread out the coca leaf, and cut 6 imperfect squares because that's how much I thought it would fit in my tray (and I wasn't wrong). With the rest, I'll tell you later what I did, be patient that the Turks don't give. I put a healthy teaspoon of the composition in the center and wrapped them in a triangle shape. To make sure it didn't fall apart and my composition didn't run through the tray, I pressed the edges of the pate with the tip of a fork. I arranged the pastries nicely in the tray in which I had put a baking paper so that they wouldn't stick to me, I beat an egg and I greased them all with it and I sprinkled as much sesame on top as possible. I put the tray in the oven heated to 200 degrees for about 20 minutes. All browned and good-looking, I took them out in excellent condition and with the composition still inside.

As you said, because I had some composition and some shell left and because something like that can't be thrown away, I put in a small saucepan half of the remaining shell, the rest of the composition and on top of the other half of the shell. I greased the pan with a little oil so that the crust doesn't stick to my baking. I didn't bake it then because there were enough pies. I put it in the fridge for the next day. But what I mean is that it can be made just as easily as a pie instead of pies. It is less laborious and the delicious result is the same.

What more can I calculate from the number of carbohydrates because I don't even have anything. The coca is put with the 3.1 grams of carbohydrates. Boiled spinach has a tiny 2.1 carbs per 100 grams. I didn't think I would be able to add such a good dish to the 15 gram carbs category. For the 3 pieces I ate, it would be a maximum intake of 17 carbohydrates. So if you make them at home and you know clearly what and how much it contains, here's what a wonderful low carb pastry you have to impress your taste buds. Believe me, they not only look good, they are absolutely delicious. And it goes anyway: cold, warm, heated & # 8230 less hot (as I stuck in the first & # 8211 this is noooo good)

Video: Κανελόνια με σπανάκι και φέτα (May 2022).