Creamy Spinach and Ricotta Delight Cannelloni with a Twist

Bynews dail

Jan 29, 2025

Creamy Spinach and Ricotta CannelloniIngredients:
For the Cannelloni:
1 package (12) jumbo cannelloni shells Salt and freshly ground black pepper, to tasteFor the Filling:
1 pound fresh spinach, washed and stemmed 1/2 cup ricotta cheese 1/2 cup grated Parmesan cheese 2 eggs 1/4 cup grated onion 1/4 cup minced fresh basil Salt and freshly ground black pepper, to tasteFor the Sauce:
3 tablespoons butter 3 tablespoons all-purpose flour 3 cups milk 1 cup grated Parmesan cheese 1/2 cup heavy cream Nutmeg, to taste Salt and freshly ground black pepper, to tasteInstructions:
1.
Prepare the cannelloni:
Cook the cannelloni shells according to the package directions.
Drain and rinse under cold water.
Season with salt and pepper.
2.
Make the filling:
In a large bowl, combine the spinach, ricotta cheese, Parmesan cheese, eggs, onion, basil, salt, and pepper.
Mix until well combined.
3.
Stuff the cannelloni:
Using a small spoon or piping bag, stuff the cannelloni shells with the spinach mixture.
Place the filled cannelloni in a single layer in a baking dish.
4.
Make the sauce:
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk and bring to a simmer.
Reduce heat and simmer for 15 minutes, or until thickened.
5.
Add the cheese and cream:
Stir in the Parmesan cheese and heavy cream.
Season with nutmeg, salt, and pepper to taste.
6.
Pour the sauce over the cannelloni:
Pour the sauce over the stuffed cannelloni.
7.
Bake:
Bake at 375°F (190°C) for 20-25 minutes, or until the filling is heated through and the topping is golden brown.
8.
Serve:
Serve immediately garnished with additional grated Parmesan cheese and basil leaves.
Tips:
For a richer flavor, use a combination of spinach and sautéed mushrooms in the filling.
Add a layer of shredded mozzarella cheese to the top of the filled cannelloni before pouring on the sauce.
Serve with a side of garlic bread or a green salad.

Creamy Spinach and Ricotta Delight Cannelloni with a Twist

Bynews dail

By news dail

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