An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite brand of premade cannelloni
- 1 recipe of our Home-Style Tomato Sauce or our Besciamella Sauce
- 1 pound fresh spinach, chopped
- 2 garlic cloves, minced
- 1/4 medium onion, minced
- 1 pound fresh ricotta cheese
- 2/3 cup Parmigiano Reggiano cheese, grated
- 1/4 cup extra virgin olive oil
- Salt and pepper
Directions
1.
If
using
homemade,
fresh
pasta,
prepare
the
pasta
recipe
first
and
then
set
aside.
2.
Add
the
onion,
garlic,
olive
oil
and
2
tablespoons
of
water
to a
large
sauté
pan
and
heat
over
medium
high
heat.
When
the
water
begins
to
simmer,
sauté
the
onion
and
garlic
until
the
onion
begins
to
turn
translucent.
3.
Add
the
chopped
spinach
to
the
pan
and
lower
the
heat
to
medium.
Cover
the
pan
and
steam
the
spinach
for
2 -
3
minutes
or
until
the
spinach
begins
to
wilt.
Then
uncover
the
pan
and
sauté
the
spinach
for
another
3 -
4
minutes
until
it
is
fully
cooked,
but
still
a
vibrant
green.
4.
Once
the
spinach
has
cooked,
remove
the
pan
from
the
heat
and
set
it
aside
to
let
the
spinach
cool.
While
the
spinach
is
cooling,
prepare
the
tomato
or
besciamella
sauce.
5.
After
the
sauce
is
prepared
and
the
spinach
has
cooled,
add
the
ricotta
cheese
and
1/3
cup
of
the
Parmigiano
to
the
pan
with
the
spinach
along
with
a
pinch
of
salt
and
pepper.
Using
a
spatula
or
spoon,
fold
all
ingredients
together
so
that
they
are
well
combined
and
the
spinach
is
evenly
distributed
throughout
the
ricotta.
6.
Taste
the
mixture
and
adjust
the
salt
and
pepper
to
your
preference.
7.
When
you
are
ready
to
assemble
the
cannelloni,
preheat
the
oven
to
400
degrees.
8.
If
using
premade
cannelloni,
prepare
the
pasta
according
to
the
manufacturer's
instructions.
9.
Line
an
oven
safe
baking
dish
with
parchment
paper.
10.
Spoon
a
generous
spoonful
or 2
of
the
tomato
or
besciamella
sauce
into
the
baking
dish,
and
spread
it
over
the
parchment
paper.
11.
Lay
one
sheet
of
pasta
onto
a
plate.
Spoon
1
generous
tablespoon
of
the
spinach
and
ricotta
filling
onto
the
short
end
side
of
the
pasta.
Roll
up
the
pasta
and
place
the
roll
into
the
baking
dish.
12.
Continue
step
11
until
you
have
used
all
of
the
pasta.
If
you
make
two
layers
of
cannelloni
in
one
pan,
prior
to
proceeding
to
the
second
layer,
spread
a
generous
amount
of
the
tomato
or
besciamella
sauce
evenly
over
the
first
layer
of
cannelloni
and
top
with
a
sprinkle
of
Parmigiano.
13.
When
all
of
the
cannelloni
are
made,
spoon
the
remaining
tomato
or
besciamella
sauce
over
the
last
layer
of
cannelloni,
spreading
the
sauce
evenly
over
the
top
of
the
cannelloni.
Top
with
the
remaining
Parmigiano
or
add
more
to
your
taste.
14.
Cover
the
baking
dish
with
aluminum
foil
and
bake
on
the
bottom
rack
of
the
oven
for
30
minutes.
15.
After
30
minutes,
uncover
the
dish
and
bake
another
10
minutes
to
brown
the
cheese.
16.
Once
the
cheese
has
browned,
remove
the
dish
from
the
oven
and
let
it
cool
for
10 -
15
minutes
before
serving.
Notes
Our
Vodka
Sauce
recipe
or
our
Alfredo
Sauce
recipe
would
also
be
suitable
for
this
dish.
