Cannelloni is an Italian pasta (pasta), which are long tubes (approximately 10 cm long) and more than 1-2 cm in diameter.

Cannelloni with cottage cheese and spinach

Thanks to this shape, the pasta is very convenient to stuff with a variety of fillings. Vegetarian options include fried mushrooms, spinach, vegetables, cottage cheese and sometimes legumes.


Cannelloni is stuffed with filling to taste, then topped with bechamel or classic tomato sauce and baked in the oven until fully cooked. In addition to white or red sauce, connelloni is seasoned with hard cheese, in the original, Parmesan. However, you can often find blue cheese in recipes, which gives a more piquant, pungent taste, as well as cream cheeses for a more delicate and soft taste, or any other cheese.

Ingredients

To prepare cannelloni with cottage cheese and spinach, we will need:

  • pack of cannelloni (16 pieces of cannelloni, which do not need to be pre-boiled)
  • olive oil

filling:

  • 500 g fresh spinach
  • 300 g cottage cheese
  • 2-3 tbsp. l. heavy cream or liquid sour cream
  • 3-4 cloves of garlic
  • a pinch of grated nutmeg
  • 2 tbsp. l. vegetable oil
  • salt pepper
  • 3 tbsp. l. butter
  • 2 tbsp. l. flour
  • 500 ml. milk
  • a pinch of ground nutmeg
  • 150 gr. hard cheese
  • salt, pepper to taste
  • 1 tbsp. l. fresh dill

How to cook cannelloni stuffed with cottage cheese and spinach

Wash the spinach leaves and pat dry with a clean towel to remove excess moisture.

Finely chop the garlic. Fry the garlic in vegetable oil for 1-2 minutes.


Add spinach leaves to the garlic. Cook for 2-3 minutes until the moisture from the greens has evaporated.


Season with nutmeg, salt and pepper. Add cream or liquid sour cream.


After 1-2 minutes. you can add cottage cheese. The cottage cheese should first be mashed with a fork until smooth. Thoroughly mix cottage cheese with spinach and sour cream. Add salt and pepper to taste.


The filling is ready, you can stuff the pasta.


Stuff the cannelloni and place in rows in a high-sided dish. Close to each other.


Now we need to prepare the bechamel sauce, which we will pour over the pasta.

Preparing bechamel sauce

Pour milk into a saucepan and heat, but do not bring to a boil! Melt the butter in a separate pan. Once the butter has melted, add the flour (very slowly, spreading throughout the pan). Break up all the lumps and make a uniform texture.

Pour warm milk in a thin stream, while constantly stirring the sauce. Add salt, add a pinch of ground nutmeg and let it boil for 1-2 minutes. on low heat. The béchamel sauce should thicken.

Add 1 tbsp to the sauce. l. finely chopped dill and mix thoroughly.

Now you can pour the sauce over the cannelloni with spinach and cottage cheese.


Sprinkle grated cheese on top.


Bake in the oven at 180C until fully cooked. Approximately 30-35 minutes.


Cannelloni stuffed with cottage cheese and spinach leaves is ready.


Italian pasta can be decorated with fresh herbs and served.

Bon appetit!

Cannelloni is a dish of Italian cuisine! Today I prepared them with meatless filling, but they turned out very tasty and satisfying!

I take 300 grams of cottage cheese, it was low-fat, you can use any fat content

Brynza piece 100grams

1 egg put all this in one bowl

I add sweet ground paprika to the bowl with cottage cheese, feta cheese and egg.

I also add dried oregano to the ingredients.

Grate the hard cheese on a coarse grater. I divide it into 2 parts. I'll leave one of the remaining parts to sprinkle on top of the filling.

I send the cheese into the minced curd and mix and grind everything thoroughly. Convenient as a masher for mashed potatoes, for example:)

Finely chop dill

Also cut the bell pepper and tomato into cubes or strips. I will add vegetables and herbs to the cheese and curd mixture.


I had pitted olives with anchovies, you can use any. I literally take a handful for taste, you don’t need much!

I cut the olives into rings

I also add it to the minced cheese and vegetables and mix everything. It turns out so delicious! The filling turns out to be pate-like and is convenient to put into cannelloni tubes.
You can add salt to someone who is low on salt. But the cheese, cheese and olives were enough for me; they were already salty.


I take Barilla cannelloni, they don’t need to be boiled.

Using a teaspoon, I fill each tube with the delicious filling and place them in a fireproof baking dish.

I'm making Bechamel sauce.
Heat butter in a frying pan, add flour and fry slightly until brown.

I season the sauce with Italian herbs and there is already salt in there.

Gradually pour in hot milk and stir the sauce until the desired thickness is reached. You can add more or less milk depending on the consistency of the sauce. For connelloni, you don't need a thick sauce, because when baking, the tubes themselves will take up the liquid.

I pour the prepared sauce over the stuffed cannelloni.

I sprinkle the rest of the grated cheese on top, which was already prepared for the filling and I set aside some of it.
I put the baking dish in the oven preheated to 180C for 30 minutes, cover with foil, and remove the foil 10 minutes before so that the cheese browns.

Time has passed and the dish is ready!
I call everyone to the table :)

The Italian cannelloni dish with cheese and curd filling and vegetables is ready!

The dish is very appetizing, satisfying with a unique Italian aroma of seasonings and an impeccable combination of flavors!

I offer one more option in my preparation:
Cannelloni with meat filling - with ricotta, spinach

Cooking time: PT00H50M 50 min.

Cannelloni with cottage cheese is a type of Italian pasta. But we are used to seeing pasta with meat, minced meat or seafood. Many people cannot even imagine what this dish with cottage cheese will taste like. Perhaps you think that it will be sweet and that it will be some kind of taste perversion. But no, and in their sweet form, cannelloni have a pleasant taste. We will prepare cannelloni with cottage cheese and spinach.

Cottage cheese with herbs makes a good combination. It can be not only spinach, but also any other herb, even parsley, even basil. By the way, you will need quite a lot of greens if you want to feel their distinct taste in your mouth. Fortunately, the cannelloni are designed in such a way that the dish contains a minimum of dough and a maximum of filling. For those who are not familiar with this type of pasta, we will explain. Cannelloni is a medium-sized pasta made into hollow tubes. That is, in this case, the pasta acts as a restraining element so that all the filling remains inside. In connection with the present, considerable scope for imagination is revealed. You can stuff anything into them, from meat to fruit. But, as mentioned earlier, we will use cottage cheese. Let's find out what we need for this recipe for cannelloni with cottage cheese.

List of required ingredients for the recipe:

  • cannelloni - 1 package (16 pieces);
  • spinach - half a kilogram;
  • cottage cheese - 300 grams;
  • heavy cream - 3 tablespoons;
  • milk - half a liter;
  • flour - 2 tablespoons;
  • butter - 3 tablespoons;
  • parmesan - 150 grams;
  • nutmeg;
  • salt;
  • pepper.

Yes, it is worth noting that an important part of the entire dish is the Bechamel sauce. This creamy sauce adds tenderness and special taste to any dish. Many people think that it requires incredibly complex ingredients or that the process itself is too tedious. That's why many people don't make this sauce. Not only in the case of cannelloni, but also for any other dishes. In the process of describing the recipe, you will see everything for yourself and understand how simple it is. Perhaps we’ll even start with the recipe for making Bechamel sauce.

First stage of preparation

For Bechamel sauce we need the following products: flour, butter, milk, nutmeg, salt and pepper. Milk can be replaced with cream for a more delicate taste. Then you need to take cream with at least 20% fat content. Nutmeg is a specific spice that must be added in small quantities. For such a volume of sauce - no more than one pinch. In theory, you can do without the nut, but for greater authenticity it should be added.

Cooking begins with the need to choose a good frying pan with thick walls. Melt butter on it. Pour in flour. It needs to be fried well to get rid of the floury smell and taste. But don't overdo it. The resulting lumps should be slightly golden in color, but not brown. When the color has acquired, add milk and reduce heat. It should not boil, at most gurgle a little, but after a while.

All the liquid must be stirred, dissolving any lumps of flour. At this point you can add a little nutmeg. Now the main task is to thicken the sauce. To what state is up to you to decide. Please note that it will thicken even more as it cools. Finally, add salt and pepper to your taste. It is best to use white pepper so that the liquid is a uniform color, but this is not important.

Second stage of preparation

We will prepare the filling. Since we have a recipe for cannelloni with cottage cheese, for it we need cottage cheese, spinach, and cream, respectively. Some also add garlic, making garlic butter in which they sauté spinach. But see for yourself how it will combine with cottage cheese. Cream can be replaced with liquid sour cream. We need them to hold the ingredients together and turn them into a homogeneous mass. You can also add a little nutmeg, again for flavor.

The spinach should be finely chopped. In any case, it must be fried first, because moisture will come out of the greens and its volume will decrease. You just need to simmer it for 3-4 minutes. After this, place in a colander to drain excess liquid and cool the spinach.

The cottage cheese must be turned into a uniform mass. To do this, rub it through a sieve or mash it with a fork. But using a sieve will be more convenient and faster. The mass should turn out tender and airy. Pour spinach into it and add cream or sour cream. And mix everything well. At this stage you can add nutmeg or salt.

Third stage of preparation

Now comes the hard part, you need to stuff the cannelloni. There are many ways to do this. For example, use a pastry bag or syringe without attachments. You can try to insert the filling with a spoon. At least do it with your hands. The main thing is that the cottage cheese completely fills all the empty space.

After you have stuffed everything, take your time to put the pasta into the mold. First we will lubricate its bottom with a thin layer of bechamel. This is necessary so that the cannelloni do not burn and are well cooked on the bottom. Afterwards we lay out the tubes in one row. If everything doesn’t fit in the mold, it’s better to make a double portion.

Pour Bechamel sauce on top of everything so that it covers absolutely all areas. Grind Parmesan on a grater and sprinkle it on top. Place the dish in the oven for forty minutes at 180 degrees. Of course, the oven should already be preheated.

Serve in portions of 2-3 tubes. At this point the dish is ready.

This turned out to be a primitive recipe, but despite this, it is very tasty. You can't say he's sweet. Although you can give it some sweetness if you want. This is not a dessert, but more of a second course, but extremely dietary and healthy. So try to cook it, share the recipe with your friends and eat only good food. Bon appetit!

1. First of all, you need to prepare the cannelloni and a pan of water, which you need to bring to a boil.

2. Place the cannelloni in the pan for 2-3 minutes, then drain the water and cool slightly.

3. While the cannelloni are cooking and cooling, you can start filling. In fact, the recipe for making cannelloni with cottage cheese and cottage cheese is a quick option. Place the cottage cheese in a small bowl and mash with a fork (if desired, you can rub it through a sieve). Salt and pepper a little to taste. Chop fresh herbs, pre-washed and dried, and also add to the filling. Depending on the dryness of the cottage cheese, add 1-3 tablespoons of sour cream.

4. Grate the cheese and add a third part to the filling.

5. Place thinly sliced ​​butter on the bottom of the pan. Using a pastry bag or a regular plastic bag with a corner cut off, fill the cannelloni with filling.

6. Sprinkle the remaining cheese on top. If desired, cannelloni with cottage cheese and cheese at home can be supplemented with Bechamel sauce. Place the pan in the preheated oven for about 15 minutes. Considering that the filling is already ready, the dish should only acquire an appetizing crust.

Step 1: prepare hard cheese.

Using a medium grater, grate the hard cheese directly onto the cutting board. Immediately after this, pour the chips into a clean plate and wrap with cling film. This procedure must be done to ensure that the component does not weather while we prepare other products. By the way, for sweet cannelloni it is not necessary to use hard cheese. But if you love this ingredient, then you can easily add it, as it will not spoil the taste of the dish.

Step 2: prepare the cottage cheese.


Place the cottage cheese in a medium bowl and beat with a blender at high speed until it becomes a homogeneous mass. I usually use grainy cheese, so I grind it with an electric tool until it has the consistency of very thick yogurt.

Step 3: prepare the raisins.


Pour the raisins into a deep bowl and fill with hot water so that it completely covers them. Then we leave the component for 5 minutes aside so that it swells.

After the allotted time, carefully drain the liquid and rinse the dried fruits a couple of times under running regular warm water. Finally, place the raisins on kitchen paper towels and let them dry completely.

Step 4: prepare the curd filling for the cannelloni.


Pour regular cottage cheese and one packet of vanilla sugar into a bowl with crushed cottage cheese. Using a knife, break the shell of one egg and pour the yolk and white into a common container. Now add the dried raisins and, using a tablespoon, mix everything thoroughly until smooth. That's it, the curd filling is ready!

Step 5: prepare the sauce for the cannelloni.


Pour the cream into another medium bowl, and also add the remaining packet of vanilla sugar and the chicken egg. Using a hand whisk, whisk everything thoroughly until a homogeneous thick mass is formed. This will be our sauce.

Step 6: prepare cannelloni with cottage cheese.


In general, cannelloni is a type of pasta that is very popular in Italy. They look like tubes about 10 centimeters, as well as diameter about 2–3. The beauty of this dish is that it does not need to be boiled in advance. We simply fill the cannelloni with various ingredients and bake it in the oven with sauce. In our version, first of all we grease the bottom and walls of the mold with a small piece of butter. Then, using a teaspoon, fill the cannelloni with the curd mass so that it almost completely fills the tubes, and immediately place them in one row in a baking container.

Next, pour the sauce over the dish and sprinkle with grated hard cheese if desired.

Turn on the oven and preheat it to temperature 180 °C. Then cover the cannelloni pan tightly with food foil so that no air leaks in, and place the container on a medium level. Bake the dish for 40–45 minutes. Attention: If you want a golden crispy crust to appear on top, then I advise you to take out the pan after half an hour using oven mitts and carefully remove the foil. Then put everything back into the oven and cook the cannelloni for the required time. At the end, turn off the oven, and take out the pan with the dish and leave it aside for 7–10 minutes. Let our sweet rolls cool slightly.

Step 7: Serve the cannelloni with cottage cheese.


When the cannelloni with cottage cheese have cooled slightly, using a kitchen spatula, carefully remove them from the mold onto a special plate. Attention: if necessary (if the surface is slightly frozen due to cheese shavings), you can cut the dish into portioned pieces and treat your friends in this form. In any version, cannelloni turn out to be tasty, aromatic and quite filling, so you can easily eat them with fragrant tea or strong coffee.
Bon appetit everyone!

To prepare this dish, use only hard varieties of cannelloni. Otherwise, they may spread out in the oven, thereby not holding their shape;

For the filling and sauce, try to use homemade cream and cottage cheese. They are usually much fattier and, in my opinion, tastier than store-bought products;

To bake cannelloni, try to use a large pan so that you can lay the tubes in one layer.