Spinach Cannelloni with No Pasta - Divalicious Recipes (2024)

FAQs

What can you use instead of cannelloni tubes? ›

If you can't get hold of cannelloni tubes, use fresh lasagne sheets instead. Fill each lasagne sheet with about 2 tablespoons of mixture and roll into tubes. Arrange the tubes in the dish, seam side down, then continue with the recipe as written.

Sainsbury's Spinach Ricotta Cannelloni, Taste the Difference Ready Meal For 1 400g | Sainsbury's.

Bring a saucepan of water to the boil. Place the lasagna sheets into the water one at a time - criss cross the sheets so they don't stick together. Cook until soft and roll-able, which should take around 5 minutes.

Cannelloni tips

Use these tips to ensure your cannelloni is always a success: If you use dry cannelloni tubes, the easiest way to fill them is by piping the filling into the pasta. Alternatively, use a teaspoon to push the filling into the tubes.

Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

Cannelloni—not to be confused with the Italian tubular dessert cannoli—is a type of lasagna noodle; the term "manicotti" can refer to the same pasta or the baked dish. Dried cannelloni and manicotti tubes are sold both plain and ribbed.

It is stuffed with filling, covered in a sauce and cheese then baked. It does not need to be cooked before filling, it softens when baked in the oven. The most common variety is a spinach and ricotta filling topped with a tomato sauce which is the version I am sharing today.

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

Cannelloni (Italian: [kannelˈloːni]; English: "large reeds") are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef.

The liquid whey left over from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you're really adventurous, try drinking it plain (you'll make your great-grandma proud).

Can I use manicotti instead of cannelloni? ›

Today in the United States most cookbooks, and even some restaurants, use the terms “cannelloni” and “manicotti” interchangeably.

Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.

This is remarkably easy. If you are eating soon after making, say in 2 hours time, pre soak the lasagne sheets in hand hot water for about 10 minutes before layering. This softens the pasta. If you are making it 12 hours ahead you could use no cook dry lasagne.

The brilliant thing about lasagne is, of course, that it can be treated simply as sheets of pasta. “If you parboil them briefly, so they're floppy, you can then use a sharp knife to cut them into tagliatelle,” Roddy says.

Here's a simple, less-mess way to fill pastas. Stuffing manicotti is difficult, but if you use a pastry bag without a tip, it's a breeze! Just spoon the filling into the bag, then squeeze it into the cooked pasta tubes.

Use your cake frosting tool to stuff manicotti and stuff shells easily and mess free!