Homemade Spinach & Cottage Cheese Stuffed Cannelloni in Marinara Sauce
1 hour 50 minutes
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About Homemade Spinach & Cottage Cheese Stuffed Cannelloni in Marinara Sauce
Craving a comforting, cheesy, and utterly delicious pasta dish? This roasted cannelloni recipe offers a delightful twist on the classic, boasting a crispy texture and rich, savory flavors that will tantalize your taste buds.Imagine tender cannelloni sheets, roasted to perfection, then filled with a creamy spinach and cottage cheese mixture. Smothered in homemade marinara and topped with melted cheese, it's a truly satisfying meal.Skip the hassle of boiling pasta! This simplified roasting method adds a wonderful crispness and makes this dish a guaranteed crowd-pleaser, perfect for any occasion.
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Recipe Time & More
Prep1 hour 20 minutes
Cook30 minutes
Total1 hour 50 minutes
Ingredients
For the Cannelloni Dough
- 1/2 cup Whole Wheat Flour whole
- 1/2 cup Semolina Flour
- 1 1/2 tsp Salt or to taste
- 1 Potato boiled, or 1 large egg
- Parsley to taste, chopped, fresh
For the Filling
- 2 cups Spinach chopped, fresh
- 100 gm Cottage Cheese
- 50 gm Cheddar Cheese shredded
- Salt And Pepper to taste
Instructions
- In a large bowl, combine the whole wheat flour, semolina flour, salt, boiled potato (or egg), and chopped parsley. Knead for 5 minutes until a smooth dough forms. Cover and let rest for 30 minutes. This allows the gluten to relax, resulting in more tender cannelloni.
- On a lightly floured surface, roll out small portions of the dough into thin circles, similar to tortillas. Lightly roast each circle on both sides in a dry skillet or griddle until lightly browned and slightly puffed. This dry-roasting method adds a unique texture to the cannelloni.
- Alternatively, cook the rolled cannelloni sheets in boiling salted water until they float to the surface. This is the traditional method for preparing cannelloni.
- Heat olive oil in a pan over medium heat. Add the chopped spinach and cook until wilted and the excess moisture evaporates.
- Once the spinach has cooled, stir in the cottage cheese, shredded cheddar cheese, salt, and pepper. Mix well to combine.
- Spread a thin layer of the spinach and cheese filling onto each cannelloni sheet. Roll them up tightly and cut each roll into three smaller pieces.
- In a pan, heat olive oil or butter over medium heat. Sauté the chopped onions and minced garlic until fragrant and golden brown. This builds a flavorful base for the marinara sauce.
- Add the chopped tomatoes, salt, and pepper to the pan. Cook until the tomatoes soften and release their juices.
- Transfer the tomato mixture to a blender or food processor and blend until smooth. This creates a rich and velvety marinara sauce.
- Spread a thin layer of marinara sauce in the bottom of a small baking dish (approximately 18 cm). This prevents the cannelloni from sticking and adds an extra layer of flavor.
- Arrange the stuffed cannelloni pieces over the sauce in the baking dish.
- Pour the remaining marinara sauce over the cannelloni, ensuring they are fully coated.
- Preheat oven to 180°C (350°F). Sprinkle shredded cheese over the top of the cannelloni. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the cannelloni are heated through.
Recipe Notes
Good To Know
- For an extra layer of flavor, brush the roasted cannelloni sheets with a bit of garlic-infused olive oil before rolling in the stuffing—this will enhance the aroma and add subtle depth to the final dish.
- If you prefer a crispier top, broil the assembled cannelloni for the last 2-3 minutes of baking; watch closely to ensure the cheese bubbles and browns without burning.
- For a vegan variation, substitute cottage cheese with firm tofu or a cashew-based ricotta, and use nutritional yeast in place of cheese for a satisfying, dairy-free finish.
Expert Tips
- Use high-quality cannelloni tubes for best results; they hold their shape better during baking.
- Don't overfill the cannelloni tubes, as they might burst during cooking. Leave a small amount of space at the ends.
- For a richer sauce, consider adding a touch of cream or a spoonful of mascarpone to your marinara.
Storage Instructions
- Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat covered in the oven with a splash of marinara sauce to keep them moist.
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Recipe Nutrition
Calories: 494kcalCarbohydrates: 26gProtein: 6gFat: 41gPolyunsaturated Fat: 12.3gMonounsaturated Fat: 24.6gSodium: 684mgFiber: 2gSugar: 3g
Pv Iyer
Articles: 60
4 Comments
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This looks delightful! Thanks for the recipe.
Absolutely delicious! Thanks for sharing.
This is so tempting! Can’t wait to cook it.
This looks incredible! I need to try it.