Spinach & Ricotta Cannelloni

This week’s recipe comes from our Italian side of the family. As a real estate agent, our mom’s spinach and ricotta cannelloni have become infamous for open houses and office parties. In fact she constantly receives messages asking for this delicious recipe. Although we call these cannelloni we usually use manicotti instead just because they tend to be easier to find at the grocery store.

Spinach & Ricotta Cannelloni

2015-01-18 12:26:21

Serves 6

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Total Time

1 hr

Total Time

1 hr

Pasta & Filling

1. 1 box canelloni or manicotti pasta (1lb)
2. ~1/4 cup parmesan cheese
3. 1 package (10 oz) of chopped frozen spinach (not creamed)
4. 15 oz of ricotta cheese
5. 1/4 tsp of nutmeg
6. 1/4 tsp salt
7. Dash of ground pepper

Tomato Sauce

1. ¼ onion
2. 28 oz can of whole peeled tomatoes
3. 1/8 tsp salt

Béchamel

1. 1 stick of butter (1/2 cup)
2. 4 tbs of flour
3. 1/8 tsp nutmeg
4. 1/2 tsp salt
5. 2 cups milk

Instructions

1. Place the whole peeled tomatoes in a blender or food processor and give it a quick pulse just enough to puree them.
2. In a medium saucepan, heat some vegetable oil to medium high and sauté the onion. (Leave the onion in a large chunk so it can be removed later.)
3. Pour in the blended whole peeled tomatoes and simmer with the onion for about 10 minutes and set aside.
4. In a medium pot on medium-low heat melt the butter and whisk in the flour until smooth.
5. Meanwhile, warm up the two cups of milk in a separate pot or in the microwave till close to a boil.
6. Slowly add the warm milk while stirring.
7. Stir the mixture continuously between 5-10 minutes until the mixture becomes creamy in texture.
8. Stir in the salt and nutmeg and set aside.
9. Defrost the chopped spinach and drain most of the water.
10. In a large bowl using a hand blender or in the blender on low speed, mix the ricotta, chopped spinach, salt, nutmeg and pepper.
11. Boil the manicotti or canelloni pasta for about 5-7 minutes until done.
12. Strain and let cool enough to handle.
13. With a spoon fill the tubes with the spinach-ricotta filing and place in a pyrex or aluminum baking pan.
14. Ladle over top both the tomato sauce and bechamel and top with parmesan cheese.
15. Broil on high for about 5 minutes to melt the parmesan cheese.

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