Spinach & Artichoke Canelloni

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Spinach and Artichoke Cannelloni: A Delicious & Comforting Italian Delight

Spinach and Artichoke Cannelloni is a delectable pasta dish that’s sure to impress! This creamy, cheesy creation perfectly balances the earthy flavors of spinach and artichoke hearts with the richness of ricotta cheese and a touch of garlic. It’s a comforting classic that’s surprisingly easy to make, perfect for a weeknight dinner or a special occasion.

Imagine tender cannelloni pasta tubes filled with a luscious mixture of finely chopped spinach, marinated artichoke hearts, and creamy ricotta. The filling is seasoned with garlic, parmesan cheese, and a blend of Italian herbs for an extra layer of flavor.

These filled pasta tubes are then nestled in a baking dish and smothered in a smooth, creamy béchamel sauce. A generous sprinkle of mozzarella and parmesan cheese on top creates a golden, bubbly crust when baked to perfection.

Each bite is an explosion of textures and tastes. The soft pasta, the creamy filling, and the melted cheese come together in perfect harmony. The spinach and artichoke offer a subtle, vegetal sweetness that complements the richness of the ricotta and béchamel. The garlic and herbs add a depth of flavor that keeps you coming back for more.

Spinach and Artichoke Cannelloni is a vegetarian delight that can easily be customized to your liking. Add a pinch of red pepper flakes for a little heat, or incorporate different types of cheese for a unique flavor profile. Serve it with a simple side salad and some crusty bread to soak up the delicious sauce. This dish is a guaranteed crowd-pleaser and a wonderful way to enjoy the flavors of Italy in your own home.

Whether you’re a seasoned chef or a beginner cook, this recipe is a winner! Search online for “Spinach and Artichoke Cannelloni Recipe” and start creating this amazing dish today! Your taste buds will thank you.

Ingredients For Filling

8 cups spinach (chopped)2 large artichoke hearts (finely diced)1 tsp garlic (minced)3 tbsp lemon juice1/4 cup water3 tbsp olive oil2 tbsp butter2 tbsp flour2 cups milk1/2 cup ricotta1/4 cup parmesan (grated)1/4 cup Mozzarella (grated)1/8 tsp nutmeg powder1 tsp salt1/2 tsp ground black pepper

Steps

Heat a pot on medium high, add 1 tbsp olive oil.Add 1/2 tsp garlic & spinach, cook for 5 mins, transfer to a colander & squeeze out most of the liquid.In the same pot, add remaining oil, garlic & artichoke, cook for 2 mins.Add lemon juice, water & 1/2 tsp salt, cook for 10 mins till liquid has been absorbed & artichoke is tender, remove.Into the same pot, melt butter & add flour, cook for 3 mins.Add milk, remaining salt, black pepper & nutmeg, whisk for 7 mins till it thickens, set aside.When bechamel has completely cooled down, add spinach, artichoke, cheeses & mix well to combine.

Sauce

2 tbsp olive oil1 cup onion (diced)4 cloves garlic (minced)1 bay leaf1 tsp dried thyme1/2 tsp chilli flakes2 tbsp tomato paste2 cups tomato (diced)4 cups vegetable stock1 tsp salt1/2 tsp sugar1/2 tsp ground black pepper

Steps

Heat oil in a pot over medium high, add garlic, onion, bay leaf, thyme & chilli, cook for 5 mins.Add both types of tomatoes & cook for 10 mins.Add stock, sugar, salt & pepper, cook for 15 mins.Remove bay leaf & blend until smooth.

Pasta

20-24 cannelloni tubes1/4 cup parmesan (grated)1/4 cup Mozzarella (grated)

Steps

Preheat oven to 180 deg C.Transfer filling into piping bag.Add 1/2 cup of sauce on base of pan, pipe filling into tubes & arrange into pan.Pour remaining sauce & sprinkle cheese.Cover with foil, bake for 30 mins, remove foil & bake for 10 mins.