The cannelloni with spinach They are one of the best ways to enjoy pasta and a good portion of vegetables almost without realizing it. This recipe combines a soft pastry, a creamy and aromatic filling, and a light topping of bechamel Gratinated with cheese, ideal for both everyday meals and special family occasions.
Basic ingredients for the spinach cannelloni recipe
To ensure the cannelloni are juicy, flavorful, and well-balanced, it's important to choose good spinach, quality pasta and a béchamel sauce with just the right amount of creaminess. You can use fresh or frozen spinach, traditional cannelloni sheets for cooking, or even pre-cooked sheets, adjusting the cooking times according to the manufacturer's instructions.
If you want a more complete version, you can enrich these cannelloni with toasted pine nutscreamy cheeses like ricotta or cream cheese and a mixture of grated cheeses for gratinating, which add flavor and a very pleasant crispy texture to the surface.
Preparing the spinach for the filling
To start preparing this cannelloni with spinach recipeThe first thing to do is cook the spinach. Put a saucepan of water on the stove, add a little... shawl And when the water is boiling, add the spinach Washed without stems. They are left to cook for ten minutes, then drained in a colander and They cut with the help of a knifeWhen the spinach is ready, set it aside.
If using frozen spinach, it is essential to defrost it thoroughly, drain it well, and, if necessary, press them Use a spoon or your hands to remove excess water. This prevents the filling from becoming watery and losing its consistency.
At this point, you can chop them a little finer with a knife or in a food processor, but don't overdo it so they don't release too much water and maintain a nice texture when chewing
Cooking the pasta sheets for cannelloni
Now is the time to boil the leaves of the pasta For cannelloni. Place a large saucepan of water on the heat, add a pinch of salt and a splash of olive oilThe pasta sheets are placed in the pot and stirred occasionally with a wooden spoon to prevent them from sticking together or breaking.
Enough with 8 or 10 minutes of cookingHowever, it's necessary to check the cooking time indicated on the packaging, as each brand may require a different amount. While the pasta is boiling, it's recommended that the water be kept at a lively boil so that the plates can move and not get stuck at the bottom.
Remove them from the saucepan when they are soft but still manageable, drain them, and carefully place them on the work surface, preferably on a clean kitchen towel so that it absorbs excess water and the plates do not break when refilling them.
How to prepare a tasty and creamy spinach filling
The next stage is to prepare the filling For the spinach-based cannelloni. First, peel and chop the cloves of itThen they are sautéed in a pan with a little olive oil over medium heat, until they begin to brown slightly and release their aroma.
When the garlic is lightly browned, add the shelled pine nuts and wait until they are lightly toasted. This step adds a crunchy texture and a very distinctive flavor to the filling. Take the reserved spinach, mix it with the previous ingredients in the pan, and add a little of black pepperStir with a spoon so the spinach absorbs the flavor.
For an even creamier filling, a small amount of cream cheese or ricotta when mixing the spinach with a tablespoon of grated Parmesan cheese. This combination intensifies the flavor and helps the filling to be more... unctuous inside the pasta.
Now they are added 100 milliliters of béchamel sauce Add the spinach to make the cannelloni filling juicy, and season with salt to taste. Stir the mixture and simmer until it thickens and becomes smooth.
Filling, assembling and baking the cannelloni
When the filling of the cannelloni It's ready; spread it onto each sheet of cannelloni pasta with a spoon, and roll each tube carefully so it doesn't break. It's important not to overfill them so they can be sealed properly and don't open during baking.
Finally, the cannelloni are placed in a oven trayThe rest of the béchamel sauce is poured over it and sprinkled with grated cheeseThey are put in the oven for 20 minutes at 180 ºCuntil the surface is bubbly and the cheese has a golden brown appetizing.
These spinach cannelloni are quite filling thanks to the combination of pasta, béchamel sauce, and filling, so they pair very well with a light starter, such as a fresh salad or a simple, mild vegetable cream, and with a light dessert, for example a piece of fruit or a small homemade sweet with less sugar.
Another advantage of this recipe is that you can prepare in advanceThe cannelloni can be assembled and covered with béchamel sauce in the baking dish, stored in the refrigerator, and baked just before serving. They even freeze well, provided they are kept in a freezer- and oven-safe container, allowing you to have a homemade meal ready to heat any day.
This spinach cannelloni dish, thanks to its vegetable filling and creamy texture, is ideal for encouraging little ones to eat. spinach and to include more vegetables in the weekly menu without giving up a comforting and flavorful recipe.