Cannelloni is a classic Italian dish consisting of a cylindrical cannelloni” title=”Fish cannelloni”>pasta tube that is stuffed ricotta-and-spinach” title=”Cannelloni stuffed with a recipe of ricotta and spinach”>with a delicious filling and then baked in a rich sauce. While there are many different variations of this tasty dish, the traditional fillings consist of cheese and , meat, or a combination of both. If you want to learn how to make from scratch, keep reading for a step-by-step .

Ingredients:
– 12 cannelloni pasta tubes
– 2 cups ricotta cheese
– 1 cup cooked spinach, drained and squeezed dry
– 1 egg, lightly beaten
– 1/4 cup grated parmesan cheese
– Salt and black pepper, to taste
– 2 cups tomato sauce
– 1/2 cup shredded mozzarella cheese

Instructions:

1. Start by preheating the oven to 375 degrees Fahrenheit.

2. Cook the cannelloni pasta tubes in a large pot of salted boiling water for about 8-10 minutes until al dente. Drain and rinse with cold water to cool them down.

3. In a large bowl, mix together the ricotta cheese, cooked and drained spinach, egg, grated parmesan cheese, salt, and black pepper until well combined.

4. Using a piping bag or a small spoon, fill each cannelloni pasta tube with the ricotta mixture until it is about 3/4 full.

5. Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.

6. Place the cannelloni tubes into the dish, making sure they are arranged in a single layer.

7. Pour the remaining tomato sauce over the cannelloni, making sure to cover each tube completely.

8. Sprinkle the shredded mozzarella cheese over the top of the tomato sauce.

9. Cover the dish with foil and bake in the preheated oven for 25-30 minutes.

10. After 25-30 minutes, remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and bubbly.

11. Remove from the oven and let the cannelloni cool for a few minutes before serving.

12. Serve the cannelloni hot with a sprinkle of fresh basil or parsley on top.

Tips:

– If you don’t have a piping bag, you can use a small spoon or a plastic bag with a corner cut off to fill the cannelloni tubes with the ricotta mixture.
– Make sure to drain and squeeze the spinach dry to prevent the cannelloni from becoming too watery.
– You can also add other ingredients to the ricotta filling such as chopped cooked chicken, ground beef, or sautéed mushrooms.
– If you prefer a creamier sauce, you can mix in some heavy cream or half-and-half with your tomato sauce.
– Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Making cannelloni from scratch might seem daunting at first, but it is actually a straightforward process. With this recipe, you’ll be able to impress your friends and family with a delicious and flavorful Italian dish that is sure to leave them wanting more. So go ahead and give it a try!

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