Italian Cannelloni is a classic Italian dish consisting of large pasta tubes filled with a flavorful stuffing, usually topped with a rich tomato or béchamel sauce, and baked until bubbling and golden. Here’s a delicious recipe for traditional cannelloni:
Italian Cannelloni
Ingredients:
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For the Cannelloni:
- 12-15 cannelloni tubes (store-bought or homemade)
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For the Filling:
- 500 g (1 lb) ricotta cheese
- 250 g (8 oz) cooked spinach, squeezed dry and chopped (or use fresh spinach, sautéed and chopped)
- 1 cup (100 g) grated Parmesan cheese
- 1 egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
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For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400 g/14 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
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For the Béchamel Sauce (Optional):
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) milk
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
Instructions:
1. Prepare the Tomato Sauce:
- In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and pepper. Simmer for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.
2. Prepare the Béchamel Sauce (Optional):
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is bubbling but not browned.
- Gradually whisk in the milk, making sure there are no lumps. Continue to cook, stirring constantly, until the sauce thickens.
- Season with salt and nutmeg (if using). Remove from heat.
3. Prepare the Filling:
- In a large bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, egg, dried oregano, dried basil, salt, and pepper. Mix until well combined.
4. Fill the Cannelloni:
- Preheat your oven to 180°C (350°F).
- Carefully fill each cannelloni tube with the ricotta and spinach mixture. You can use a piping bag or a small spoon to fill the tubes.
5. Assemble the Dish:
- Spread a thin layer of tomato sauce in the bottom of a baking dish.
- Arrange the filled cannelloni tubes in a single layer over the sauce.
- Pour the remaining tomato sauce over the cannelloni, making sure they are well covered. If using béchamel sauce, spoon it over the top of the tomato sauce.
6. Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cannelloni are tender and the top is golden brown and bubbly.
7. Serve:
- Let the cannelloni cool for a few minutes before serving.
- Garnish with additional grated Parmesan cheese and fresh basil if desired.
Variations:
- Meat Filling: Substitute or add cooked ground beef or sausage to the ricotta mixture for a meatier version.
- Vegetable Filling: Incorporate other vegetables such as mushrooms or bell peppers into the filling.
Cannelloni is a comforting and satisfying dish that pairs well with a simple green salad and some crusty bread. Enjoy your delicious Italian cannelloni!
