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:

Quickview
449k Calories
21g Protein
26g Total Fat
29g Carbs
25% Health Score
Limit These
Calories
449k
22%

Fat
26g
41%

  Saturated Fat
13g
86%

Carbohydrates
29g
10%

  Sugar
8g
10%

Cholesterol
100mg
34%

Sodium
689mg
30%

Alcohol
2g
12%

Get Enough Of These
Protein
21g
43%

Vitamin K
151µg
144%

Vitamin A
3699IU
74%

Calcium
439mg
44%

Selenium
30µg
43%

Phosphorus
358mg
36%

Manganese
0.69mg
34%

Vitamin C
22mg
28%

Vitamin B2
0.44mg
26%

Folate
96µg
24%

Vitamin E
3mg
22%

Potassium
755mg
22%

Iron
3mg
21%

Vitamin B6
0.39mg
19%

Magnesium
77mg
19%

Copper
0.36mg
18%

Fiber
4g
17%

Zinc
2mg
16%

Vitamin B12
0.76µg
13%

Vitamin B1
0.17mg
12%

Vitamin B3
2mg
11%

Vitamin B5
0.92mg
9%

Vitamin D
0.57µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

Popular Recipes
Custard Bun-Milk Yolk Buns

China Sichuan Food

When the Weather is Warm

Sugar Dish Me

Baked 4 Cheese Butternut Squash Rigatoni

Half Baked Harvest

Vegan Spicy Black Bean Quinoa Burger

Veganosity

Goat Cheese and Cherry Peach Chutney Puff Pastry Poptarts

How Sweet Eats