Cannelloni is actually tube or long cillinder shaped italian pasta.The cannelloni is usually stuffedwith meat or/and vegies (usually spinach), cheese, mushroom etc. Canelloni served as baked pasta with melted cheese and tomato sauce. The most common cannelloni is made of rolled lasagne pasta sheet, but lucky me, i found the ready made canelloni pasta in the supermarket the day before.
INGREDIENTS:
Spinach and Feta Cheese Canelloni Recipe :
- 6 canelloni pasta or 6 lasagna sheets
- 100 g of feta cheese,soaked in milk, drained then crumbled
- 1 onion, finely chopped, devided into 2 parts (one part for the spinach filling and the other for the spicy sauce)
- 2 cloves of garlic, finely chopped
- 300 gr fresh spinach leaves
- 4 tbsp olives oil, devided into 2 parts (one part for the spinach filling and the other for the spicy sauce)
- 100 gr mozarella cheese, shredded
- 1 tbsp dried mixed herbs
For the canelloni spicy tomato sauce:
- 4 medium (125 gr each) fresh tomato, peeled, finely chopped
- 100 gr cherry tomato, pureed
- 1 tbsp chilli flake/ cabe kering bubuk kasar or 30 gr chopped freah chillies
- 3 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 100 ml dry white wine
- salt n pepper to taste
Instruction:
How to Make Spicy Tomato Sauce:
- Heat the olive oil, saute onion and garlic until soften an slighly browned
- Add the chilli flake, cherry tomato puree and chopped tomato, mixed italian herbsand white wine, bring to boil
- Simmer until the sauce is thicken n reduced
How to make Spinach and Feta Cheese Canelloni:
- Heat 2 tbsp olive oil, saute onion until slightly browned
- Add the spinach and saute until the spinach is soften, set aside
- Drained the spinach by squeese the liquid out in fine cheese cloth
- Finelly chopped the spinach and mix with crumbled feta cheese
- Put into plastic piping bag, tide the end thighly then cut the tips
- Pipe the filling to the cannelloni pasta (if using lasagne, just put the filling in the one edge, then gently rolled)
- Put the pasta in heatproof pirex casserole then put the spicy tomato sauce on top of it
- Spread the mozarella on top of the pasta
- Baked for about 20-30 minutes until the cheese melted and nicely goden brown.
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I like the idea of using lasagne and just folding it over. Looks wonderful. I wish I could come over for dinner!
that’s a commond cheating secret recip…hehehe
biasanya ku isi daging tuh caneloninya.. juga wortel.. ntar coba bayam..
Biasanya aku jg gitu sih,,,
tp kbetuan lg pengen meatless canelloni buat kali ini..
Oh yummm! and I like the different use of lasagne!!! Very nice!
Yes, i’m with youmy friend…..
A very nice recipe and dish, Dedy. We use the same type of filling when we stuff pasta shells. Very tasty! 🙂
unfortunately, the shell pasta type that sold around here is the small version of conchiglie..
gonna try soon after i’m find the big ones…
wah .. isinya kesukaan keluargaku nih
kalau ke sini .. huhuhuhu .. hrs nahan nafsu foto fotonya bikin ngileeerrrrrrrrrrrrrrrrr 😉
WAh, kita sama2 penggemar bayam dunk mbak…hehehe
What a fantastic pasta dish! It looks scrumptious!
Thx Liz…..
These are wonderful canelloni, with spinach and tomato sauce, just the way I like them! We eat them a lot here in argentina, a lot. And many times use french crepes instead of pasta dough. So easy to put together.
thx paula…
i’ve never used french crepes actually…
sounds tempting to try….
I love the idea f using lasagna sheets. i almost always forget to buy canelloni. This sounds like a great week night dinner!
Thanks for sharing and for the lovely comment left on my guest post on Liz’s blog
i used the canelloni tube actually,
thx for coming by here
your blog is awesome too…
I love the combination of spinach and feta – this is something I’ve got to try.
This looks so amazing! I love the combination of cheese and spinach!
I just want to know how you do your cooking so perfectly. I must make this right after black Chantelle mushroom pasta. I’m yet found dried chantelle mushroom though.