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stuffed cannelloni

(1 rating)
yfcsc avatar
Blue Ribbon Recipe by
Marian Arbour
@yfcsc
Newcastle, ON

This recipe is a nice change using spinach, cheese, and a white sauce. Serve with a salad.

Blue Ribbon Recipe

Rich and savory, this stuffed cannelloni is a very flavorful Italian dish. Cannelloni shells are similar to manicotti shells, only smooth with no ridges. Beef is more traditional, but we loved the ham in this version. It adds a little smoky flavor to the spinach and ricotta cheese filling. On top is a thick and creamy homemade bechamel sauce. Serve with garlic bread and a side salad for a delicious Italian dinner.

— The Test Kitchen @kitchencrew
►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For stuffed cannelloni

  • 8
    cannelloni tubes
  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 c
    fresh grated Parmesan cheese
  • FILLING
  • 2 Tbsp
    butter
  • 10 oz
    frozen spinach. thawed and chopped
  • 1/2 c
    ricotta cheese
  • 1/2 c
    Feta cheese
  • 3/4 c
    cooked ham, chopped
  • pinch
    fresh grated nutmeg
  • 3 Tbsp
    heavy cream
  • 2 lg
    eggs, beaten
  • 1 md
    sweet red pepper chopped
  • BECHAMEL SAUCE
  • 3 Tbsp
    butter
  • 1/4 c
    gluten free flour
  • 1 1/4 c
    milk
  • pinch
    freshly grated nutmeg
  • 1/4 c
    Parmesan cheese, to sprinkle over sauce

How To Make stuffed cannelloni

  • Sauteeing spinach in butter.
    1
    To make the filling, melt the butter over low heat, squeeze out the water from the spinach, chop, and add to the pan. Cook for 3 to 4 minutes.
  • Ricotta, feta, Parmesan cheese, ham, heavy cream, eggs, nutmeg, and red pepper in skillet.
    2
    Remove from heat and add the ricotta, feta, Parmesan cheese, ham, heavy cream, eggs, nutmeg, and red pepper. Mix till well combined.
  • Draining cooked pasta.
    3
    Cook the pasta and olive oil until nearly tender about 10 to 14 minutes. Drain and set aside to cool.
  • Cooking butter and flour.
    4
    To make the bechamel sauce, melt the butter, stir in the flour, and cook for 2 minutes.
  • Milk and nutmeg added to flour and butter.
    5
    Then add the milk and nutmeg.
  • Piping filling into the pasta shell.
    6
    Spoon the filling into a pastry bag and fill the pasta shells.
  • Filled pasta in a baking dish.
    7
    Place into a casserole pan in just one layer.
  • Bechamel sauce poured over the pasta.
    8
    Pour the sauce over the pasta.
  • Parmesan cheese sprinkled on top.
    9
    Sprinkle with Parmesan cheese.
  • Stuffed Cannelloni baking in the oven.
    10
    Bake in a 375F oven for 40 to 45 minutes.
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