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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Sauce:
1 1/2 tbsp unsalted butter
1 1/2 tbsp flour
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 tsp kosher salt
1/4 tsp white pepper
Pinch of freshly grated nutmeg or to taste
1/3 cup finely grated Parmigiano-Reggiano
Cannelloni:
3 tbsp extra-virgin olive oil
1 small onion, chopped
3 garlic cloves, finely chopped
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (15 oz) container ricotta
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
3 oz thinly sliced smoked prosciutto (optional), chopped
1/4 tsp kosher salt and pepper
1/2 cup finely grated Parmigiano-Reggiano
1 pkg cannelloni, cooked al dente, drained (can use lasagna noodles and cut to 6 1/4- by 5 1/2-inch rectangles. With these you would fill on one end and roll.)
Sauce: Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat. Whisk in flour and cook roux, whisking, 2 minutes. Add milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover pan.
Cannelloni: Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add cooked and drained spinach. Remove from heat and cool completely.
Stir together ricotta, egg, parsley, prosciutto (if using), salt, pepper, and 1/3 cup cheese in a bowl, then stir in spinach mixture.
Gently transfer pasta to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on kitchen towels (not terry cloth). Pat dry with paper towels.
Preheat oven to 425.
Spread 2/3 cup sauce in buttered baking dish. Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese. Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes. Turn on broiler. Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving. Reheat remaining sauce and serve on the side.
NOTE: Cannelloni can be assembled (but not baked) 1 day ahead and chilled, covered with plastic wrap. Let stand at room temperature 15 minutes before baking. Remaining sauce will need to be thinned slightly.
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*SPINACH AND CHEESE CANNELLONI *
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Sauce:
1 1/2 tbsp unsalted butter
1 1/2 tbsp flour
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 tsp kosher salt
1/4 tsp white pepper
Pinch of freshly grated nutmeg or to taste
1/3 cup finely grated Parmigiano-Reggiano
Cannelloni:
3 tbsp extra-virgin olive oil
1 small onion, chopped
3 garlic cloves, finely chopped
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (15 oz) container ricotta
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
3 oz thinly sliced smoked prosciutto (optional), chopped
1/4 tsp kosher salt and pepper
1/2 cup finely grated Parmigiano-Reggiano
1 pkg cannelloni, cooked al dente, drained (can use lasagna noodles and cut to 6 1/4- by 5 1/2-inch rectangles. With these you would fill on one end and roll.)
Sauce: Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat. Whisk in flour and cook roux, whisking, 2 minutes. Add milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover pan.
Cannelloni: Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add cooked and drained spinach. Remove from heat and cool completely.
Stir together ricotta, egg, parsley, prosciutto (if using), salt, pepper, and 1/3 cup cheese in a bowl, then stir in spinach mixture.
Gently transfer pasta to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on kitchen towels (not terry cloth). Pat dry with paper towels.
Preheat oven to 425.
Spread 2/3 cup sauce in buttered baking dish. Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese. Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes. Turn on broiler. Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving. Reheat remaining sauce and serve on the side.
NOTE: Cannelloni can be assembled (but not baked) 1 day ahead and chilled, covered with plastic wrap. Let stand at room temperature 15 minutes before baking. Remaining sauce will need to be thinned slightly.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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