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Spinach and Ricotta Cannelloni Recipe

Spinach and Ricotta Cannelloni is a popular Italian Main
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Main Recipe
Cuisine :
Italian Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 500 gms - Spinach
  • 2 cup - Ricotta cheese
  • 2 - Medium onions, sliced
  • 2 cup - Mushrooms, chopped
  • 3-4 - Garlic cloves, minced
  • 1/2 tsp - Dried Basil
  • 1/2 tsp - Nutmeg
  • 1/2 tsp - Oregano
  • 1/2 tsp - Black pepper
  • 1.5 tsp - Salt
  • 1 tbsp - Olive oil
  • 10-12 - Cannelloni pipes
  • 1 cup - Cheddar cheese
  • 2 tsp - Parmesan cheese
  • For White Sauce:
  • 1 tbsp - Unsalted Butter
  • 2 tbsp - Plain flour
  • 1 tsp - Dijon mustard paste
  • 2 cups - Milk
  • 1 - Vegetable stock cube
  • For Tomato Sauce:
  • 1 kg - Tomatoes, chopped
  • 1 - Large onion, chopped
  • 2-3 - Garlic cloves, minced
  • 1 tsp - Fresh Basil leaves, chopped
  • 1 tsp - Black pepper
  • 1 tsp - Red Chilli powder
  • 1 tsp - Sugar
  • 1 cup - Water
  • 1 tbsp - Olive oil
  • Salt to taste
  • How to Make Spinach and Ricotta Cannelloni:

    1. Tomato sauce:
    2. Heat oil in a sauce pan and fry garlic cloves in it till light brown.
    3. Add onion and fry till golden brown.
    4. Put in the tomatoes; salt and cook covered for 2-3 min.
    5. Combine with rest of the spices and let it cook for next 10-12 minutes on low flame, stirring in between.
    6. Stuffing:
    7. Heat olive oil in another pan and fry onion till soft and translucent.
    8. Add in mushrooms and cook on high flame for 3-4 minutes till water evaporates.
    9. Add in the chopped spinach and spices and cook covered for 3-4 minutes on a low flame till spinach get wilted.
    10. Add the ricotta cheese, give a final stir and turn off the flame.
    11. Check the tomato sauce and adjust the seasoning accordingly.
    12. Fill the stuffing into cannelloni pipes, when cooled.
    13. White sauce:
    14. Heat butter in a pan, add in flour on a low flame.
    15. Keep stirring continuously till it gets crumbly, for a minute or two.
    16. Take it off from the gas and add the milk stirring frequently to avoid lumps.
    17. Take it back to the low flame and add mustard paste and stock cube.
    18. Keep stirring for 4-5 minutes till it gets thick and bubbly and turn off the heat.
    19. Pour in a thin layer of the tomato sauce in a baking dish.
    20. Place the cannelloni pipes over the sauce and arrange them.
    21. Pour the rest of the tomato sauce and then the white sauce on top.
    22. Spread it evenly with a spatula.
    23. Sprinkle the cheddar cheese on top and bake for 35-40 min at 180C.
    24. Take it out and sprinkle parmesan cheese over it and bake again for 5 minutes.
    25. Recipe courtesy: UK Rasoi





     

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