Spinach & Ricotta Cheese Cannelloni

Cannelloni is a type of Italian pasta that comes in large, tube-shaped cylinders, traditionally used for stuffing. The word “cannelloni” means “large reeds” in Italian, which reflects its cylindrical shape. These pasta tubes are typically filled with a variety of ingredients, such as cheese, meat, or vegetables, then covered with sauce and baked.

Key Features of Cannelloni:

1. Shape and Size

Cannelloni tubes are smooth and wide enough to hold substantial fillings. They are typically about 3–4 inches long and about an inch in diameter.

2. Fillings 

Common fillings include ricotta cheese, spinach, ground meat or a mix of vegetables.

In the Spinach & Ricotta Cannelloni recipe, the tubes are filled with a blend of ricotta cheese and cooked spinach, seasoned with Parmesan and garlic.

3. Preparation

Pre-cooked or dried cannelloni tubes can be stuffed raw, and they soften while baking when covered with enough sauce.

Fresh pasta sheets can also be used to roll the filling into a cylindrical shape, mimicking the look of cannelloni.

4. Baking

Once filled, cannelloni is usually topped with sauces like tomato sauce,béchamel sauce, or both.

It is then baked in the oven, allowing the pasta to soften and the flavors to meld together.

Cannelloni is similar to manicotti, another type of stuffed pasta, though manicotti often has ridges and is typically a bit larger. The two terms are sometimes used interchangeably, depending on the region or recipe.

In Summary:

Cannelloni is essentially a pasta tube designed to hold savory fillings. It’s baked with sauces until soft, resulting in a comforting, flavor-packed dish. In the recipe for Spinach & Ricotta Cannelloni, the pasta is stuffed with a creamy spinach and cheese mixture, topped with tomato and béchamel sauces, then baked with a cheesy topping.

Ingredients

1. Lasagne sheet : 04 nos

For the Filling:

1. Garlic Cloves (chopped): 1 tbsp
2.  Ricotta Cheese: 2 tbsp
3.  Spinach (chopped): 200 gm
4.  Salt: To taste
5.  Black Pepper (crushed): To taste

For the Sauce & Topping:

1. Tomato Sauce: 1 cup
2.  Béchamel Sauce: 1/2 cup
3.  Processed Cheddar Cheese (grated): 2 tbsp

Method:

1. Preheat your oven to 180°C .
2.  Blanch the lasagne sheets in salted boiling water for 1-2 minutes, then carefully remove and brush with oil to prevent sticking. Set aside.
3. Heat a pan with a drizzle of oil and sauté the chopped garlic until fragrant.
4. Add the chopped spinach and cook until all the moisture evaporates. Remove from heat and stir in Ricotta cheese.
5. Season the filling with salt and black pepper, and let it cool.
6. Divide the blanched lasagne sheet in equal parts and lay the lasagne sheets on a flat surface and divide the spinach & Cheese filling evenly across each sheet.
7. Roll each sheet into a tight cylinder, sealing the filling inside. 
8. Spread a layer of tomato sauce on the bottom of a baking tray and place the filled cannelloni rolls on top.
9. Pour the béchamel sauce generously over the rolls and sprinkle grated parmesan
10.  cheese over the top.
11. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.
12.  Serve hot, garnished with fresh herbs or extra cheese for added richness.