Cannelloni alla Fiorentina (spinach and ricotta) Fast2eat

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie alternative with a cheesy flavor, while pecorino is often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone can be more affordable.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is more nutrient-dense, while frozen spinach is often cheaper and easier to use.

Before you begin mixing the filling, be sure the spinach is very well washed and drained.

Spinach should be dry before you begin cooking. If using frozen spinach, thaw completely and squeeze out excess water.

Chop dried spinach using a food processor.

Finely chop the onion and, in a pan with olive oil, sauté the onion until soft and translucent but not browned. Add garlic and sauté until fragrant.

Add the spinach, cook for a few minutes, and season with salt and pepper.

Remove from the heat and pour into a bowl.

Allow the spinach to cool, then squeeze out as much water as possible.

Add all filling ingredients. Mix everything until creamy and thoroughly combined.

Fill the cannelloni with the spinach filling mixture. Transfer the filling to a piping bag or use a strong ziplock bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Or do this step using a knife or small spoon (it's a bit tedious, though!).

You must preheat the sauce to help cook the uncooked pasta better.

Spread the preheated pasta sauce over the bottom of the baking pan.

Arrange stuffed cannelloni in a single layer and cover with remaining preheated sauce, ensuring you cover all the pasta.

Important: oven-ready pasta should be generously and totally covered in heated sauce to prevent the pasta from drying out as it bakes. During the baking, the pasta will expand and soften.

Sprinkle with grated Mozzarella and Parmesan cheese.

Cover with aluminum foil and bake in a preheated oven at 175-190 °C/350-375 °F for 20–30 minutes or until tender. Aluminum Foil is used to keep food moist and cook it evenly. If you leave it uncovered in the oven, it will become dry.

Remove the aluminum foil, increase oven temperature to 200-232 °C/400-450 °F and bake for 10 minutes or until golden and the cheese is melted and bubbling.

If desired, serve garnished with extra chopped fresh parsley or basil and Parmesan or Grana Padano cheese.

Use this Pinçage (Mirepoix tomato sauce) or this Bechamel recipe.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens