Cannelloni with Cheese & Spinach
Submitted by hendyl
Creamy ricotta and mascarpone blend with wilted spinach, then get rolled in fresh lasagna sheets and baked under bubbling mozzarella. This vegetarian Italian comfort dish delivers rich cheese flavor in every forkful.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
1 hrsFresh lasagna sheets make this cannelloni easier than you think.
A quick soak in boiling water softens the pasta just enough to roll around a lush ricotta-mascarpone-spinach filling.
Nutmeg and Parmesan add warmth and depth to the cheese mixture.
Top with your favorite cheese sauce and shredded mozzarella, then bake until golden and bubbling.
Chef Tips
- Don’t oversoak pasta: Two minutes is plenty; longer makes sheets too fragile to roll
- Fold seam-side down: Keeps cannelloni sealed and prevents filling from leaking during baking
- Use store-bought sauce: A quality jarred cheese sauce saves time without sacrificing flavor
- Let it rest: Five minutes out of the oven helps portions hold together when serving
Ingredients
Directions
Cook the spinach, following the instructions on the packet. Put the lasagne in a bowl and pour boiling water over to cover. Leave to soak for two minutes.
Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix. Add the drained spinach and process again. Season with salt, pepper and nutmeg.
Preheat the oven to 350℉ (180℃) 4. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden.
Comments
What is "Cheese Sauce"?
This sounds very good, but is there a conversion for standard measurements?