Spinach Cannelloni In Tomato And Crème Fraîche Sauces
Spinach Cannelloni In Tomato And Crème Fraîche Sauces takes roughly 2 hours from beginning to end. One portion of this dish contains roughly 22g of protein, 27g of fat, and a total of 451 calories. For $2.45 per serving, you get a main course that serves 6. It is brought to you by Serious Eats. 220 people were glad they tried this recipe. If you have dry red wine, olive oil, mozzarella, and a few other ingredients on hand, you can make it. With a spoonacular score of 87%, this dish is super. If you like this recipe, you might also like recipes such as Dinner Tonight: Spinach With Mint And Crème Fraîche, Chilled Tomato Soup with Tarragon Crème Fraîche, and Chilled Tomato Soup with Tarragon crème fraîche.
Servings: 6
Ingredients:
1 (28-ounce) can whole plum tomatoes, preferably San Marzano
1 (8-ounce) package dry cannelloni
6 ounces crème fraîche
1/2 cup dry red wine, such as Chianti
1 large egg, lightly beaten
2 tablespoons chopped fresh basil
2 medium cloves garlic, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
1 teaspoon fresh lemon zest
1 1/2 tablespoons milk
1/2 cup mozzarella
1/8 teaspoon grated nutmeg
2 tablespoons olive oil, divided
1/2 cup plus 2 tablespoons grated parmesan cheese, divided
2 cups ricotta cheese
6 ounces fresh spinach leaves (about 2 quarts loosely packed leaves)
Pinch of sugar
1 small white onion, minced (about 3/4 cup)
Equipment:
oven
frying pan
bowl
pot
baking pan
pastry bag
broiler
Cooking instruction summary:
Procedures 1 Adjust two oven racks to lower-middle and upper positions and preheat oven to 375°F. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add garlic and cook, stirring, until it starts to soften, about 1 minute. Add spinach in stages until it all fits in the pan. Stir and sauté until wilted, about 5 minutes. Transfer spinach to a large bowl to cool. 3 Heat remaining 1 tablespoon of olive oil in the same skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until softened and translucent, about 7 minutes. Add tomatoes to pan, squeezing them through your fingers as you add them to crush. Add basil, wine, and sugar. Reduce heat to low and simmer while you cook and prepare the cannelloni. 4 Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 6 minutes. Drain and rinse with cold water to stop cooking process and prevent sticking. 5 Grease a 13- by 9- by 2-inch baking dish. Season tomato sauce to taste with salt and pepper, then spread 2/3 of the tomato sauce in the bottom of the baking dish. 6 Squeeze excess liquid from spinach. Finely chop spinach and return it to the bowl. Add ricotta, egg and 1/2 cup parmesan. Stir to combine, season to taste with salt and pepper, and place ricotta mixture in a pastry bag or a resealable sandwich bag with the corner snipped off. Squeeze the filling into the cannelloni. Placed filled pasta in baking dish with edges of each cannelloni touching. When all of the tubes have been filled, top with remaining tomato sauce. 7 Combine crème fraîche, milk, nutmeg, remaining 2 tablespoons parmesan, and lemon zest in a medium bowl. Season with salt and pepper. Drizzle cannelloni with white sauce and sprinkle mozzarella on top. 8 Place in oven and bake until bubbly and lightly browned, about 30 minutes. During the last five minutes of cooking, switch broiler to high. Transfer pasta to the top rack and broil until golden brown, about 2 minutes. Remove from oven and cool slightly before serving.
Step by step:
1. Adjust two oven racks to lower-middle and upper positions and preheat oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
3. Add garlic and cook, stirring, until it starts to soften, about 1 minute.
4. Add spinach in stages until it all fits in the pan. Stir and sauté until wilted, about 5 minutes.
5. Transfer spinach to a large bowl to cool.
6. Heat remaining 1 tablespoon of olive oil in the same skillet over medium-high heat until shimmering.
7. Add onion and cook, stirring frequently, until softened and translucent, about 7 minutes.
8. Add tomatoes to pan, squeezing them through your fingers as you add them to crush.
9. Add basil, wine, and sugar. Reduce heat to low and simmer while you cook and prepare the cannelloni.
10. Bring a large pot of salted water to a boil.
11. Add pasta and cook until just al dente, about 6 minutes.
12. Drain and rinse with cold water to stop cooking process and prevent sticking.
13. Grease a 13- by 9- by 2-inch baking dish. Season tomato sauce to taste with salt and pepper, then spread 2/3 of the tomato sauce in the bottom of the baking dish.
14. Squeeze excess liquid from spinach. Finely chop spinach and return it to the bowl.
15. Add ricotta, egg and 1/2 cup parmesan. Stir to combine, season to taste with salt and pepper, and place ricotta mixture in a pastry bag or a resealable sandwich bag with the corner snipped off. Squeeze the filling into the cannelloni.
16. Placed filled pasta in baking dish with edges of each cannelloni touching. When all of the tubes have been filled, top with remaining tomato sauce.
17. Combine crème fraîche, milk, nutmeg, remaining 2 tablespoons parmesan, and lemon zest in a medium bowl. Season with salt and pepper.
18. Drizzle cannelloni with white sauce and sprinkle mozzarella on top.
19. Place in oven and bake until bubbly and lightly browned, about 30 minutes. During the last five minutes of cooking, switch broiler to high.
20. Transfer pasta to the top rack and broil until golden brown, about 2 minutes.
21. Remove from oven and cool slightly before serving.
Nutrition Information:
covered percent of daily need
