Cannelloni is a dish whose origin comes from Italy. A delicious stuffed pasta accompanied by an exquisite and perfumed tomato sauce thanks to the contribution of French cuisine and fortunately for all of us spread to other cultures combined with the Bechamel sauce.
A delicious pasta with a variety of fillings from which you can choose and adapt to the taste of your family or guests.
I hope you like it and try this recipe at home.
- For the filling:
- 2 big sweet onions chopped
- 3 tablespoons olive oil
- 22 oz. ricotta cheese
- 1 lb fresh spinach boiled or frozen chopped spinach
- 10 oz italian style cheese finely shredded
- 10 oz. parmesan grated cheese
- 2 eggs
- 1/4 teaspoon white pepper
- Other ingredients:
- 18 crepes (see recipe in Rosanas Ideas)
- Authentic Italian Tomato Sauce (see recipe in Rosanas Ideas)
- Bechamel sauce (see recipe in Rosanas ideas)
Preparation of the filling:
Preheat a pan over medium heat, add the oil and sauté the onion until they are transparent, let cool
In a bowl beat the eggs with pepper, add the onion, spinach, and ricotta, mix well
Then add the Parmesan and Italian cheese, mix well all the ingredients
Refrigerate the filling for a day so that the flavors are integrated
Rolling and cooking of the cannelloni:
Place the crepe inside a plate
Spoon a generous amount of stuffing into one end of the crepe batter, roll up
Do the same with all the crepes
Cover the base of a large baking dish with Italian tomato sauce
Arrange the cannelloni side by side to cover the base
Cover the top with plenty of tomato sauce
Preheat the oven to 375 degrees Fahrenheit
Heat it covered with foil for 30 minutes
In a serving dish we place the cannelloni, add italian tomato sauce, béchamel and parmesan cheese to taste, do it individually for each guest.
To make this recipe I prepare homemade crepes, you can buy pasta for cannelloni.
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