Spinach and Ricotta Cannelloni

Cannelloni di Spinaci

Cooking With Nick Stellino
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Ingredients:

3 tablespoons olive oil
1 cup chopped onions
1/3 Cup of Sun-dried tomatoes packed in Olive oil, drained , and chopped
6 cloves garlic, sliced thickly
¼ teaspoon red pepper flakes
1 lb. fresh, cleaned and dried spinach leaves, (about 16 cups, loosely packed)
15 ounces ricotta cheese
1 egg, lightly beaten
½ cup freshly grated Romano cheese
½ cup freshly grated Parmesan cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups tomato sauce or 1 can (14 ½ oz.) stewed Italian style tomatoes, pureed
1 recipe savory crepes
1 recipe béchamel sauce with cheese
¼ tablespoon grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley

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Serves 6
Printable Version
Preheat oven to 375degrees
In a large sauté pan over medium heat, cook the olive oil, onions, sun-dried tomatoes, garlic and red pepper flakes until the onions are tender, about 6 minutes. Add the spinach and cook until it is wilted and dry, 6-8 minutes. Let cool.
In a large bowl, blend the ricotta, egg, and ¾ cup of the béchamel sauce. Add the spinach mixture, romano cheese, Parmesan cheese, salt and pepper and stir to combine.
Make the Crepes.
To make the cannelloni, lightly grease a large lasagne pan and pour the tomato sauce in the bottom of the pan. Place 1/2 cup of the spinach mixture in the middle of a crepe and roll it up like a fat cigar, repeat. Place the filled cannelloni on top of the tomato sauce. Pour the remaining béchamel sauce onto the cannelloni. Sprinkle with grated parmesan and chopped parsley and bake in the preheated oven for 25-30 minutes until the cannelloni is warmed through and the sauce is lightly brown and bubbly. Let cool for 10 minutes before serving.
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