The text of the notification
Canada 
Alberta 
British Columbia 
Manitoba 
New Brunswick 
Newfoundland Labrador 
Nova Scotia 
Ontario 
Prince Edward Island 
Quebec 
Saskatchewan 
United States 
Belgium
France 
Italy 
Switzerland 
Elsewhere
Cannelloni with Cheese and Spinach
Ingredients
| 340 g | spinach, washed and drained | 12 cups | |
| 1 | onions, finely chopped | 200 g | |
| 1 1/2 tbsp | olive oil | 23 mL | |
| 2 1/2 tbsp | butter, unsalted | 35 g | |
| 4 tbsp | white flour (all purpose) | 30 g | |
| 2 cups | milk, partly skimmed, 2% | 500 mL | |
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] | |||
| 1 3/4 cup | ricotta cheese | 360 g | |
| 3/4 cup | Parmesan cheese, grated | 40 g | |
| 2 | eggs size large | ||
| 1 pinch | nutmeg | ||
| 12 | cannelloni | 120 g |
Before you start
The cannelloni pasta does not require any precooking before filling. However, it may be cooked 4 min in boiling water. This operation reduces the final baking to just 15 min.
Method
- Preheat the oven to 190ºC/375ºF.
- Prepare the vegetables: Finely chop the onion; wash the spinach, then drain rapidly and set aside.
- Heat the oil in a pan over medium heat. Add the onion and sauté 2-3 min, then add the spinach. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Transfer the spinach to a colander, then press to remove excess water. Chop coarsely and set aside.
- Meanwhile, heat the butter in a heavy saucepan over moderately low heat until it has melted, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 5 minutes. Season with salt and pepper.
- Take the saucepan off the heat, then add all of the ricotta cheese and all the grated Parmesan minus about 2-3 spoonfuls (set this aside for sprinkling on top of the assembled dish). Add the egg, spinach, and grated nutmeg, then mix well.
- Spread a few spoonfuls of the spinach mixture on the bottom of a baking dish. Fill the cannelloni tubes with the mixture, then place them in the dish in a single layer (if a very large dish is not available for large amounts, they may be layered). Cover with the remaining spinach mixture and the reserved parmesan cheese.
- Bake in the middle of the oven 35-40 min until the top is golden-brown. Let stand 5 minutes at room temperature before serving.
Remarks
The complete dish may be assembled a couple days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h.
Nutrition Facts Table
per 1 serving (400 g)
|
Amount % Daily Value |
|
Calories 500 |
|
Fat 24 g 37 % |
|
Saturated
12.3 g
64 % |
|
Cholesterol 150 mg |
|
Sodium 400 mg 17 % |
|
Carbohydrate 45 g 15 % |
|
Fibre 3 g 13 % |
|
Sugars 10 g |
|
Net Carbs 42 g |
|
Protein 27 g |
|
Vitamin A 145 % |
|
Vitamin C 15 % |
|
Calcium 56 % |
|
Iron 24 % |
Claims
This recipe is :- Diet-related health claims :
- Bone-healthy, Bone-healthy
- Free :
- Added Sugar
- Excellent source of :
- Calcium, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Vitamin K, Zinc
- Good source of :
- Iron, Pantothenic Acid, Vitamin B1, Vitamin B6
- Source of :
- Copper, Fibre, Vitamin C
- Low :
- Sodium
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 1 ½ |
| Vegetables | 1 |
| Milk and Alternatives | ½ |
| Meat and Alternatives | 2 |
| Fats | 3 ½ |
Leave a review
You have to be logged in to leave a review
Members' Reviews
happyg
2010-12-07T22:28:16+00:00 december 07, 2010 | I would make this recipe againI made it this way then I made it with sweet potatoes and rosemary instead of spinach and nutmeg and it was delicious as well.
Useful
fhastie
2009-10-20T15:41:28+00:00 october 20, 2009 | I would make this recipe againThis dish had a very rich flavour. The recipe was very straight forward and easy to make for a beginner cook.
Useful
strivingveg
2009-05-14T22:39:53+00:00 may 14, 2009We are unsure about whether or not to cover the dish in the oven. The box that the cannelloni came in says to cover for 45 minutes. We ended up pre-cooking for 2 minutes, uncovering for 15 minutes (until we read the cannelloni box), covering for 20 minutes and then uncovering for an additional 10 minutes.
Useful
MangiaQuesto
2009-05-23T23:51:55+00:00 may 23, 2009 | I would make this recipe againI made this with home-made pasta and used frozen spinach, but didn't change anything else. It was delicious! There was a perfect amount of sauce and the cook time was right on. I baked it uncovered.
Useful
Top Reviews
View All ReviewsMangiaQuesto
may 23, 2009 | I would make this recipe againI made this with home-made pasta and used frozen spinach, but didn't change anything else. It was delicious! There was a perfect amount of sauce and the cook time was right on. I baked it uncovered.
Useful
happyg
december 07, 2010 | I would make this recipe againI made it this way then I made it with sweet potatoes and rosemary instead of spinach and nutmeg and it was delicious as well.
Useful
fhastie
october 20, 2009 | I would make this recipe againThis dish had a very rich flavour. The recipe was very straight forward and easy to make for a beginner cook.
Useful
Subscribe to SOS Plus
Already a PLUS, PREMIUM or VIP? Sign in
This error message is only visible to WordPress admins
Error: API requests are being delayed. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram Access Token that you are using. Your server might also be unable to connect to Instagram at this time.