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Cannelloni with cheese


Ingredients for making cannelloni with cheese

For the dish:

  1. Cannelloni (pasta) 24 pieces
  2. Brynza or Ricotta cheese 350 grams
  3. Curd 150 grams
  4. Hard cheese 100 grams
  5. Fresh spinach 2 handfuls
  6. Dry mushroom soup (in cubes) 1 tablespoon
  7. Potato starch 1 tablespoon
  8. Salt to taste
  9. Freshly ground black pepper to taste
  10. Ground nutmeg on the tip of a knife
  11. Pesto sauce 1 teaspoon
  12. Dried ground garlic to taste

For Bechamel sauce:

  1. Milk 3 cups
  2. Butter 100 grams
  3. Wheat flour 2 tablespoons
  4. Dry mushroom soup (in cubes) 1 tablespoon
  5. Ground nutmeg on the tip of a knife
  6. Ground white pepper 1/2 teaspoon
  7. Pesto sauce 1 teaspoon
  8. Salt to taste
  • Main ingredientsCheese, Curd, Pasta
  • Serving 12 Servings
  • World CuisineItalian Cuisine

Inventory:

Cutting board, kitchen knife, tablespoon, teaspoon, cooker, oven mitts, oven, deep baking dish, medium pan with a thick bottom, wooden spatula, serving dish, small bowl, fine grater, plate, strainer, small pan , cling film, cling film, kitchen paper towels

Cooking cannelloni with cheese:

Step 1: prepare the feta cheese or Ricotta cheese.


To prepare the filling, you can take either of the two cheeses. True, I prefer the first option, since after baking the component creaks slightly on the teeth. So, put the component on a chopping board and chop it finely with a knife. We should get pieces in size no more than 1 centimeter. Pour the chopped feta cheese into a small bowl.

Step 2: prepare hard cheese.


Using a fine grater, grate hard cheese directly on the cutting board. Then pour the chips into a bowl with chopped feta cheese and immediately proceed to the preparation of spinach.

Step 3: prepare the spinach.


Rinse the spinach thoroughly under running water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, we try to chop greens as finely as possible and pour it into a clean plate.

Step 4: prepare the cannelloni cheese filling.


In a bowl with crushed cheese, spread the cottage cheese, pour the Pesto sauce and pour the potato starch, dry mushroom soup, nutmeg on the tip of the knife, as well as salt, freshly ground black pepper and dried garlic to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

What cheese without spinach? And even more so when it comes to cannelloni! We spread the chopped greens into a common container and again thoroughly mix everything with improvised inventory. Everything, the cheese filling is ready!

Step 5: prepare milk for the sauce.


Pour the milk into a small saucepan and put on medium heat. We warm it for 3-4 minutesso that the component becomes temperature no more than 36-39 ° С. Immediately after that, turn off the burner, and set the capacity aside.

Step 6: prepare the Bechamel sauce.


In a medium saucepan with a thick bottom, spread the butter and put on a small fire. Constantly stirring the component with a wooden spatula, completely melt it. Now the most crucial moment! It depends on whether our cream will take lumps or not. Better, of course, is the last option! Using a strainer, sift the flour over the saucepan, while continuously stirring everything with the improvised inventory. When the mass becomes homogeneous, remove it from the fire and leave it alone for 1-2 minutes.
After this time, pour a thin stream and small portions of warm milk here. Knead the mixture thoroughly until it becomes smooth and beautiful.

Next, put the container back on the burner, but slightly increase the heat, and boil the sauce until thickened. Important: mix everything with a spatula in parallel so that the mass does not go lumpy. At the end, add Pesto sauce, dry mushroom soup, nutmeg, ground white pepper, and salt to taste in a saucepan. Once again, mix everything well and turn off the burner. Attention: so that our sauce does not cool down, while we are stuffing cannelloni, we wrap the container with cling film.

Step 7: Cooking Cannelloni with Cheese


First of all, turn on the oven and heat it to a temperature 220 ° C. Meanwhile, we fill each cannelloni with cheese filling. Attention: fill the tubes loosely so that they do not crack during baking.

Now pour part of Bechamel sauce in a baking dish so that it fills the container about 5 millimeters. We spread pasta here, but not tightly to each other, since cannelloni tend to swell during the preparation process. Pour them with the remaining sauce and, if necessary, level it with a tablespoon so that it evenly covers the tubes. Next, tighten the shape tightly with food foil (matte side to the top) so that no air gets inside, and put in the oven to an average level. Immediately after that we reduce the temperature up to 180 ° C and spot 30-40 minutes. Attention: if you want the dish to become golden crust, in 5-7 minutes until the end of time, using kitchen tacks, we take out the container and release it from the food foil. At the end, turn off the oven, and set the cannelloni aside. Let cool slightly.

Step 8: serve the cannelloni with cheese.


Lightly cooled cannelloni with cheese with a knife, cut into portions and put on a flat plate. We serve a delicious Italian dish to the dining table along with a glass of dry red wine, as well as various sauces to your taste.
Good appetite!

Recipe Tips:

- Instead of spinach, you can put broccoli in the filling. To do this, it is necessary to grind it in advance and lightly fry in a pan in olive oil;

- if you don’t have cottage cheese at hand, don’t be upset, because it can be replaced with soft cheese Cottage;

- Bechamel sauce can be painted a pale yellow color. To do this, simply add a pinch of ground turmeric. This seasoning itself is almost tasteless, but gives many dishes a colorful look;

- Instead of fresh spinach, you can take frozen. In this version, simply, without waiting until it thaws, chop it finely and immediately begin to cook the cheese filling.