Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta (so you can eat more!). These are packed ...

ricotta, and Parmesan and baked in tomato sauce, is found almost everywhere. Nevertheless, some regions of Italy are known for specific cannelloni pasta dishes. In the mountainous Abruzzo region ...

Roughly chop the spinach and mix in a large bowl with 100g parmesan and ricotta. Season well with salt ... squeeze the filling into the cannelloni tubes. 7. Lay the tubes, side by side, on top of the ...

If you love stuffed pastas like cannelloni, try this baked rigatoni—it comes together in no time at all. Cooked pasta gets tossed with a mixture of ricotta, Parmesan, nutmeg, fontina and spinach ...

Cannelloni, ravioli and tortellini are just a few of our favorite stuffed pastas—we love to stuff oversized pasta shells with ricotta and radicchio, homemade ravioli with cauliflower and crab ...

Place the ricotta, goats' cheese and ... spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar. Drizzle the cannelloni rolls with a little of the oil that the ...

The cannelloni can be filled then covered and refrigerated for several hours before being topped with the sauce and baked. Do not overcook or the sauce will evaporate.

From salmon and chilli baked conchiglioni to pumpkin and chestnut cannelloni ... sprinkle over the pasta and cover with the remaining sauce. Dot over the ricotta mixture and remaining parmesan.

Cannelloni has long been a favourite in Italy and is also one of ours. This vegetarian version is a great meal and not too heavy. The spinach in my garden has been growing like crazy and, of ...