Cannelloni With Spinach And Pine Nuts

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* Exported from MasterCook *

 

Cannelloni With Spinach And Pine Nuts

 

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Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces spinach -- stemmed

2 cups ricotta cheese

1 egg

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons chopped toasted pine nuts

1 jar pasta sauce -- (26 oz.) suggested williams-sonoma

pecorino romano

8 ounces fresh egg pasta sheets -- cut into 10 pieces, each 4 by

6 inches, and cooked until just tender

1/3 cup grated parmigiano-reggiano cheese

 

Place the spinach, with the rinsing water still clinging to the leaves, in

a fry pan over medium-high heat. Cook, stirring occasionally, until

wilted, about 1 minute. Transfer the spinach to a colander and press out

the moisture with the back of a spoon. Chop finely.

 

In a bowl, using a wooden spoon, beat together the ricotta cheese, egg,

salt, pepper, pine nuts and spinach until blended. Cover and refrigerate

until ready to use.

 

Preheat an oven to 400 degrees F. Spread 1/4 cup of the pasta sauce on the

bottom of a 13-by-9-inch baking dish.

 

On a clean work surface, lay down a sheet of pasta with the long side

facing you and spread 1/4 cup of the filling across the center. Starting

with the side closest to you, roll the pasta around the filling. Repeat

with the remaining pasta sheets and filling. Arrange the cannelloni

crosswise down the center of the baking dish. Pour 1 cup of the sauce down

the center of the cannelloni and sprinkle the Parmigiano-Reggiano cheese

on top.

 

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil

and continue baking until the top is golden, about 20 minutes more. Let

stand for 5 minutes before serving.

 

Meanwhile, in a small saucepan over medium heat, warm the remaining pasta

sauce. Transfer to a small bowl and pass at the table.

 

Source:

" www.williams-sonoma.com "

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Per Serving (excluding unknown items): 195 Calories; 14g Fat (63.0%

calories from fat); 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 87mg

Cholesterol; 449mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;

1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Pine nuts add a bit of crunch to this cannelloni filling.

The seeds of pine trees, pine nuts are a rich nut with a

sweet flavor. To toast them, place in a dry fry pan over

medium heat and stir frequently until golden. Watch

carefully because pine nuts burn easily.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0