Baked to Perfection - Homemade Cannelloni with Two Filling Options | Mariano's Cooking | S3E6
Mariano's take on Cannelloni! Choose between a classic Spinach and Ricotta filling or a hearty Meat filling, both wrapped in tender pasta tubes and topped with a rich tomato sauce. Baked to perfection, these Cannelloni are sure to satisfy any craving for hearty and satisfying comfort food.
Here is how to make the perfect Cannelloni:
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INGREDIENTS:
Traditional:
◦ Cannelloni/Manicotti Pasta
◦ Spinach (fresh or frozen)
◦ Ricotta Cheese (Traditional or Smooth)
◦ Egg
◦ Salt
◦ Pepper
◦ Olive Oil
◦ Tomato Sauce
With Meat:
◦ Cannelloni/Manicotti Pasta
◦ Mariano’s Sausage
◦ Ground Beef
◦ Onion
◦ Garlic
◦ Parsley
◦ Roasted Red Pepper
◦ Mushroom
◦ Salt
◦ Pepper
◦ Olive Oil
◦ Tomato Sauce (w/ White Wine)
‣ Pre-cook the pasta as per the instructions on your packaging. In Mariano’s case, this was a 7-minute pre-cook in salted boiling water.
‣ For the Spinach and Ricotta filling, combine equal parts finely chopped spinach and ricotta cheese with one beaten egg in a mixing bowl. Season with salt and pepper, and set aside.
‣ For the meat filling, combine a couple garlic cloves, half an onion, and a handful of parsley in a microprocessor with a splash of olive oil to aid the blending process. When a chunky salsa is formed, move to a pan over medium-low heat and saute the mixture. Add olive oil as required to prevent burning.
‣ Add a crumbled Mariano’s sausage link to the pan, along with the roughly equal amount of ground beef. Season with salt and pepper, and fry this together with the vegetables just until the meat is cooked through.
‣ Strain and dry your cooked pasta, and once cooled enough to handle, stuff them completely with your desired filling.
‣ Place the pasta in an oiled baking dish and top them liberally with tomato sauce. Cover with aluminum foil and bake for roughly 30min at 400°F. Follow your pasta’s instructions for best results and make sure they are fork-tender before serving.
‣ Top with your favorite grated Italian cheese, and enjoy!
Note: If you would like to know how Mariano makes his tomato sauce, we have a recipe for that too! ????
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For more Mariano's Cooking, check out these other great episodes:
???? The BOSS of Tomato Sauce (Best Sauce Recipe):
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???? Mariano's Special Pasta Recipe:
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Ricotta Cannelloni, How to Make it Irresistible!
This recipe uses spinach and ricotta and is one of the most popular cannelloni with its creamy filling and oozy mozzarella cheese. I made it using three different styles of cheeses, Mozzarella, Parmesan, and ricotta.
Cannelloni refers to a cylindrical kind of pasta dish. The pasta is filled with a filling and covered in sauce. To save time, you can buy pre-made cannelloni cylinder shape pasta or use freshly bought lasagne sheets and then roll them up. It’s best to first blanch any dry pasta in water for a few minutes. I’m using fresh lasagne sheets (noodles) made with whole-wheat flour for this recipe. Fresh pasta only needs one minute of cooking. If you have time, you cannot beat homemade fresh pasta as per this video.
You can use any tomato sauce you like Marinara, Napolitano, etc. This version is simple and requires no cooking as that gets taken care of in the oven.
These re-heat well in the microwave and can also be frozen for ready-made meals, so why not double the quantity!
I’m sure you’ll enjoy this cannelloni.
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Spinach & Ricotta Stuffed Pasta Shells Recipe
Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. Follow this recipe to learn how to make stuffed pasta shells.
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Ingredients:
14oz (400g) jumbo pasta shells
2 cups (500g) ricotta cheese
9oz (250g) fresh baby spinach
2oz (60g) freshly grated parmesan cheese
7oz (200g) baby mozzarella balls
1 onion, chopped
3 garlic cloves, minced
28oz (800g) good quality tomato sauce
1 + 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 cup (110g) mozzarella or other cheese to sprinkle on top
Directions:
1. Fill large pot with water, add 1 teaspoon of salt and bring to a boil.
2. Meanwhile heat 2-3 tablespoons of olive oil, add chopped onion and sauté for 3-4 minutes, and garlic and sauté 2 minutes more. Add fresh spinach and cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes. Drain the liquids and let cool. Chop the spinach mixture and transfer to a large bowl.
3. To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well. Transfer to a piping bag.
4. When the water is boiling add the pasta and cook according to package directions. Drain and place in a bowl with cold water.
5. Preheat oven to 360F (180C).
6. Pour 1/2 cup of the tomato sauce into the bottom of baking dish. Stuff each pasta shell with the spinach and ricotta mixture. In a large baking dish, arrange the shells in a single layer, with the open side facing upwards. Add to each stuffed shell one baby mozzarella ball. Pour the remaining tomato sauce on top. Sprinkle with cheese. Cover with foil.
7. Bake for 20 minutes, remove the foil and bake 10-15 minutes more or until the top is golden.
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Spinach & feta cannelloni | Akis Petretzikis
Spinach & feta cannelloni | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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CANNELLONI: SPINACH AND RICOTTA
A very simple yet delicious meal. Perfect for lunch or dinner.
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500g low fat ricotta
1 packet of fresh baby spinach
1 packet of fresh pasta sheets (available in the cold section of the supermarket) if you can't find them, you can use the hard packet variety and just follow the instructions.
1 cup of diced tomatoes
1/2 cup of tomato paste
1/2 cup parmesan cheese
1 cup of mozzarella cheese to top
1 tablespoon of chopped parsley
salt and pepper
1 teaspoon of garlic
1/2 teaspoon of chives (dried)
1/2 teaspoon of oregano (dried)
Salmon Cannelloni | Everyday Gourmet S6 E59
As seen on Everyday Gourmet.