Recipe: Cannelloni with meat filling - with ricotta, spinach and béchamel sauce. Cannelloni with spinach and cheese with béchamel sauce Cannelloni with ricotta and herbs

Cannelloni is one of popular dishes Italian cuisine... it pasta in the form of tubes, filled with spinach filling, soft cheese or meat, drenched in sauce and baked in the oven under a layer of Parmesan. To many, this dish tastes like Italian lasagna, only now it looks much more interesting and unusual. In our article we will tell you how to cook cannelloni with ricotta and spinach step by step. Recipes with photos of ready-made dishes will be presented below.

Even a novice housewife can bake a cannelloni according to a recipe with spinach and ricotta. The main thing is to follow the sequence of actions during cooking and take into account all the tips from experienced chefs... The most important recommendations are presented below:

1. It is recommended to boil and cool the pasta tubes before stuffing. To do this, the cannelloni is dipped in a large amount of boiling salted water, and after 2 minutes, the pasta is transferred to a bowl with cold water.
2. Depending on the flavor, the ratio of cheese to spinach can vary. You can put more ricotta and less greens in the filling, or vice versa.
3. The dish will turn out juicy thanks to the béchamel sauce. And so that a milky film does not form on the surface of the cooked sauce, at the very end of cooking it is recommended to put a piece of soft butter (20 g) in it.

The classic cannelloni recipe

Famous dish Italian cuisine has long been a favorite all over the world. The filling of spinach and traditional whey cheese for pasta in the form of tubules is both tasty and healthy at the same time. In addition, the large amount of sauce makes the dish very juicy and satisfying. In general, the process of making ricotta spinach cannelloni consists of the following steps:

1. Preparing the filling for stuffing the tubes.
2. Boil the cannelloni according to the instructions on the package.
3. Assembling the dish.
4. Baking.

Let's consider each stage in more detail.

How to make a juicy cannelloni filling?

Both fresh and frozen spinach are suitable for this dish. Cannelloni with ricotta will turn out to be equally tasty in the first and in the second case. The filling for the frozen spinach dish is prepared as follows:

1. Crush the garlic (2 cloves) with the flat side of a knife and fry in a pan with olive oil for 1 minute, then set aside.
2. Without defrosting spinach (200 g), put it in aromatic oil... Cook with constant stirring for 7 minutes.
3. When the liquid has completely evaporated, salt and pepper the spinach. After that, transfer it to a bowl and cool.
4. Combine cooled spinach with ricotta (200 g). Stir the filling.

Sauce for the dish

Bechamel - perfect sauce not only for lasagna, but also for cannelloni - with spinach, ricotta or minced meat... Almost every housewife knows how to cook it:

1. Put a frying pan on low heat, put butter (30 g) in it and melt it.
2. Add a tablespoon of sifted flour. Stir until the mass is homogeneous, without lumps.
3. Pour 200 ml of milk and 150 ml of cream in a thin stream. At the same time, stir the contents of the pan constantly.
4. Over medium heat, bring the sauce to a thick consistency, remembering to stir it constantly.
5. At the end of cooking, add salt, black pepper and grated nutmeg to it.

Assembling and baking cannelloni with béchamel sauce

To stuff the pasta tubes (8 pcs.) With the filling, boil them for two minutes. After the sauce is ready, you can start forming the dish:

1. Pour sauce over the bottom of the baking dish.
2. Remove the boiled cannelloni from cold water and fill with the filling.
3. Place the cannelloni stuffed with spinach and ricotta in a baking dish on top of the sauce. It is advisable to lay out the tubes in one layer, then they will be better saturated with the sauce and will be tastier.
4. Pour the remaining sauce over the pasta and grind with grated Parmesan (30 g).
5. According to this recipe, cannelloni with ricotta and spinach should be baked in an oven preheated to 180 ° for about half an hour. A few minutes before the end of cooking, turn on the grill to brown the cheese.
6. It is recommended to cool the dish slightly before serving.

Stuffed cannelloni with tomato sauce

The next dish is prepared with the addition of tomatoes. Its taste is slightly different than that of traditional cannelloni with ricotta and spinach, but no less interesting from this. The dish is prepared in the following sequence:

1. Pour a little into the pan olive oil and sauté the onion on it until transparent, and then the garlic for 1 minute.
2. Add chopped tomatoes (6 pcs) or put tomatoes from a jar (800 ml) into own juice.
3. If necessary, add some water to the tomatoes and simmer until tender with onions. At the end of cooking, add oregano, a little sugar, salt and pepper.
4. Chop spinach (400 g) and darken in a pan with water. After that, drain the excess liquid, cool the herbs and combine with ricotta (250 g). Add spices to taste, squeezed garlic (2 cloves) and grated nutmeg.
5. Fill the pastry syringe with the filling.
6. Stuff the boiled cannelloni with spinach and ricotta.
7. Place the straws in a baking dish directly on tomato sauce... Top with cream (120 ml) and sprinkle with grated Parmesan.
8. Cook the dish in the oven for 45 minutes at 180 °.

Cannelloni stuffed with spinach and ricotta with creamy sauce

When preparing this dish, you can use not only béchamel, but also other sauces, for example, based on cream. In this case, cannelloni with ricotta and spinach will be cooked in the following sequence:

1. Fry the garlic crushed with a knife in olive oil for a minute, then remove it from the pan.
2. Place fresh or frozen spinach (350 g) in hot oil and cook for a few minutes. Add salt and spices at the end. Remove from heat.
3. Boil Cannelloni (400 g) until half cooked.
4. Combine cooled spinach with ricotta (350 g). Fill with the resulting mass of pasta and put them in a refractory form.
5. Pour cream of any fat content (500 ml) into a saucepan, bring to a boil and add to them processed cheese(50 g). While stirring, wait until it is completely dissolved. The sauce will thicken immediately. You can add salt and Italian herbs to taste.
6. Pour hot sauce over the tubules. Send the dish to the oven (200 °) for 25 minutes. Sprinkle with cheese 5 minutes before the end of cooking.

Stuffed with ricotta and spinach cannelloni from Jamie Oliver

We offer next recipe Italian dishes from the famous chef:

1. Frozen spinach (400 g) is placed in a frying pan with heated oil and cooked over low heat until cooked, covered for 15 minutes. Salt and ground nutmeg (1/4 tsp) are added to taste.
2. A little oil is poured into a separate frying pan. Garlic is laid out (2 cloves), 800 g of canned tomatoes, dried basil(1 tbsp. L.). The sauce is brought to readiness for about 30 minutes.
3. The cooled spinach is mixed with grated Parmesan (100 g), 250 g of ricotta and a beaten egg with a fork. The filling is transferred to a pastry bag or plastic bag with a cut off spout.
4. About 14 pieces of cannelloni are filled with the resulting mass from a pastry bag and laid out in a mold in one row. Tomato sauce is laid on top of the tubes and 200 ml of water is poured. Then the dish is sprinkled with grated or sliced ​​mozzarella (200 g).
5. After 40 minutes of roasting in the oven at 180 °, the cannelloni will be ready.

Hello everyone! Our family had amazing yummy for Saturday dinner tonight. italian dish cannelloni with béchamel sauce! I had Barill's marks, they do not need to be pre-cooked, which is very convenient in order to fill them.
So, let's begin.
Stage 1 of this dish is bechamel sauce.

Put 60 grams of butter in a well-heated deep frying pan

While stirring to melt the butter, reduce the heat to the minimum so that the butter does not start burning.

Add flour 2 tbsp. spoons without a slide. And mix quickly so that there are no lumps. It is more convenient for me with a whisk.

We continue to grind flour with butter

Add a teaspoon of ground nutmeg to the sauce and salt to taste. Stir, all the sauce is ready, set it aside.

Stage 2 is the filling for the cannelloni.
Take 1 onion and 1 garlic clove. I chopped in a blender, you can chop finely with a knife.

Chopped onion and garlic are ready.

Place the onion in a preheated skillet with vegetable or olive oil. fry on low heat until transparent.

As a meat filling, I had minced chicken.

Put the minced meat in a frying pan, add a little water and simmer under the lid.

Add salt, ground pepper and seasoning, I added oregano!

While the minced meat is stewing. Take 3 cubes of frozen spinach briquette, defrost it a little under hot water and cut it into pieces.

We send the spinach to the chicken and onions in the pan, mix, close the lid.

Ricotta cheese 250g add to our meat sauce with spinach.

Stir the ricotta to create a creamy meat sauce with spinach.

Parmesan cheese 100g grate on a fine grater

Add half of the grated cheese to the creamy meat sauce and mix. We all turn off the stove.

Using a submersible blender, you need to grind this delicious mass.

The cannelloni filling is ready!

Stage 3 is to start our cannelloni.
I did it very quickly with a simple teaspoon, with the back of the spoon I pushed the filling into the middle.

I got 14pcs and we ate a little more filling like this)) but in principle the filling is enough for 16-17pcs.
Pour 2 tbsp into the bottom of the mold. tablespoons of olive oil and a couple of tablespoons of béchamel sauce. And lay the stuffed cannelloni on top, in an even layer in 1 row.

Top the cannelloni with the pre-prepared béchamel sauce and sprinkle with the left grated Parmesan cheese.

We put in an oven well preheated to 180C for 30 minutes

After 30 minutes, aroma throughout the apartment, our dish is ready!
We take out the cannelloni form from the oven and let it rest on the table right in the form for another 5-10 minutes.

Highly tender dish tastes! Serving with fresh vegetables!

Enjoy everyone! Cook with pleasure :)

Cooking time: PT01H20M 1 h. 20 min.

We had a typical Italian Sunday lunch today. After all, toannelloni- a traditional dish, which can most often be found on the table of residents of the Apennine Peninsula on weekends.
According to legend, the first Cannelloni appeared in 1907 in a seaside town Sorrento. The chef of the restaurant invented them " La Favorita " Salvatore Coletta. His glorious work was continued by Nicola Federico, a native of Naples. They say that on Sundays in his restaurant up to 100 kg of filled pasta was prepared and eaten!

Day 2.
FILLING.
In a frying pan in olive oil, brown finely chopped onions for a couple of minutes. Then put our spinach in the pan, stir, cook for another 2 minutes and remove from heat.
Add ricotta, yolk, grated Parmesan, as well as salt, pepper and nutmeg (all to taste). Mix well. The filling is ready.

WHAT WE DO NEXT:
Overnight, the sauce thickened and looked like semolina... Therefore, it needs to be worked with a blender to return the creamy consistency.
We fill the cannelloni with the filling (I buy those intended immediately for baking; if it says on your packaging that you need to boil them first, go for it)).
On the bottom of the 4-sided shape (I have 20x30), in which we will bake, put a few spoons of sauce (about 0.5 cm of "depth"). Above is a row of tubes filled with filling. Top is again a generous layer of sauce. Then - another row of cannelloni. And again cover them with a thick layer of "béchamel" and sprinkle with half of the remaining parmesan.
We put in an oven preheated to 190-200C for 35 minutes on a regular mode.
Then take out, sprinkle with Parmesan again, return to the oven and turn on the "grill" function. In 5 minutes we will have a golden crispy crust of amazing beauty and appetizing!

All that remains is to put the cannelloni on the plates, pour the good red wine into the glasses and shout "A tavola!" - "To the table!"
BUON APPETITO my friends)) Because it is very tasty!

Cooking instructions

40 minutes Print

1. First you need to cook cream sauce bechamel. To do this, melt butter in a saucepan or saucepan with a thick bottom over low heat. Pour in the sifted flour, stirring continuously, so that there are no lumps. Fry for about a minute, until the mixture is golden brown. Pour milk in a thin stream, continuing to stir the sauce with a whisk. Bring to a boil and cook for 2-3 minutes. When the bechamel sauce begins to thicken, add the nutmeg and salt, add the cream and bring to a boil again. Cook for a few minutes, until the sauce acquires the consistency of not too thick sour cream (if desired, you can cook classic sauce bechamel, which does not include cream. In this case, you need to take 700 ml of milk. The cannelloni sauce should be slightly less thick than usual so that it soaks the dry straws well while baking in the oven.) Crib How to make béchamel sauce

2. Cover the finished sauce so that it does not dry out while the filling for the spinach and cheese cannelloni is being prepared. Grate mozzarella, Adyghe cheese crumble with your hands. Wash spinach, dry, chop coarsely. Melt the butter in a frying pan, put the spinach and simmer for 2-3 minutes until it darkens and shrinks (this must be done, because if you put fresh spinach in the filling, it will, of course, have time to cook in the oven, but at the same time, the amount of filling will sharply decrease and you will get half-empty cannelloni).

3. Put the stewed spinach in a sieve, drain off the liquid, then chop it finely. Mix two types of cheese with spinach, add finely chopped basil, black pepper and a few tablespoons of béchamel sauce, stir. Taste for salt. If the cheese was not salty enough, the cannelloni filling must be added with salt.
Crib How to prepare and chop spinach

4. Preheat the oven to 180 degrees. Stuff dry cannelloni pasta quite tightly with minced cheese with spinach (it is convenient to do this using a pastry bag or a syringe without a nozzle: the filling passes through the wide opening easily and well, evenly fills the tubes). Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

5. Pour a few tablespoons of béchamel sauce on the bottom of a baking dish, spread evenly with a spoon. Arrange the cannelloni stuffed with cheese and spinach in a row, pour over the remaining creamy sauce.
Send to oven for 20 minutes. At this time, grate the remaining mozzarella and parmesan. Semi-cooked baked canneloni sprinkle with cheese and pine nuts, cook in the oven for another 10-15 minutes to get a delicious golden crust.
Crib Timers oven

6. Serve hot cannelloni with cheese and spinach with béchamel sauce, 2-3 per serving.

Finely chop the onion.
Pour a couple of tablespoons of olive oil into a preheated pan, add onions and leave over medium heat until discolored.

Peel the garlic, put it on the board and press with the flat side of the knife. You don't need to cut the garlic. We do this so that the garlic gives all its juices and smells to our dish.

Add crushed garlic to the transparent onion, mix. Fry for a couple of minutes.

Add nutmeg, salt and pepper to this.

Butter cut at random and add to the pan. Now sweet-spicy smells begin to hover in the kitchen, and oil and onions begin to boil in the pan. The process will take 3-4 minutes.

Add spinach thawed and slightly squeezed from water to our mass. I defrosted it in the microwave, then threw it on a sieve. I already had chopped spinach.
If you take fresh spinach, then you will need it 2 (at least) times more, it must be blanched and also added to the onion mass.

Stir, simmer for a couple of minutes. We take out the garlic and throw it away

Mix the ricotta with spinach.

Try again and add salt and pepper to taste.

We put the filling in a plastic bag (or a pastry sleeve, or a pastry syringe - the nozzle will be a narrow long tube). We cut off the corner of the bag, fill in our cannelloni.
Cannelloni does not need to be cooked in advance. It will take time and, in my opinion, completely inconvenient.

We put the stuffed tubes in a heat-resistant dish tightly to each other.

Cooking the sauce. Instead of long digestion-evaporation, we simply grind our tomatoes in a blender, generously seasoning them with a lot provencal herbs, salt and pepper. If you don't have a set of Provencal herbs, you can use origano, marjoram, and basil separately.

Add cream and scroll a couple more times. We taste it. The sauce should be slightly salty, but do not oversalt, be guided by your tomatoes.

Pour the sauce over the cannelloni, level and sprinkle with grated cheese on top. If this is Gouda, like mine, then it will give the dish a wonderful creamy taste and of course appetizing crust above.
We send to the oven, preheated to 180 ° for 25-30 minutes (it depends on what is written on the packaging with your cannelloni)

We take it out at the appointed time, lick our lips ...

We gather the whole family at the table, cut off a portion of cannelloni for each and accept well-deserved compliments from enthusiastic households and guests.