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Cannelloni with cheese and cottage cheese. Italian cannelloni with cottage cheese and spinach

With Italian pasta (or simply pasta) cannelloni, you can cook delicious diet meals. Cannelloni are large pasta tubes with a diameter of about 3 cm and a length of almost 10. They are created specifically for stuffing. People who control nutrition in order to lose weight can stuff pasta with delicious, but low-fat dietary fillings. For example, cottage cheese and herbs.

Diet food

To lose weight, you need to exclude from food a number of products, the abuse of which ends in extra pounds. These prohibitions include:

foods and dishes with a high content of animal and vegetable oils, fats;
"fast carbohydrates" - that is, all kinds of sweets, muffins and pastries.

Mastering the preparation of vegetarian dishes is a great option for losing weight. The food is light, well absorbed by the body, but satisfying and tasty.

Cannelloni with cottage cheese and greens are suitable for any meal - breakfast, lunch and even dinner. This dish is rich in protein, carbohydrates, as well as vitamins, minerals and components beneficial to human health. Cannelloni are perfect for the main menu of vegetable, carbohydrate, protein diets.

Cooking secrets

Practical tips for cooking diet cannelloni with curd fillings:

Dairy products are taken with the lowest fat content. Recommended: cottage cheese with a fat content of up to 2%, milk - 1%, sour cream - 10%.
Greens, vegetables, fruits are washed with cool water before cooking, dried, cleaned.
There are cannelloni that are stuffed dry. But some varieties need to be pre-boiled for up to 2-3 minutes (read the manufacturer's instructions on the pack).
Traditionally, cannelloni require basting with sauce during cooking (so that the pasta itself is soaked and cooked). An option is to bake stuffed pasta in a light omelette.
Salt dishes at your discretion. Cannelloni with cottage cheese can not be salted at all or slightly salted sauce.
Spices combined with savory curd filling - nutmeg, turmeric (will color the cottage cheese in the original orange color). Vanilla, cinnamon, cardamom are added to sweet curd cannelloni. The amount of spices is determined by taste, but usually 1 small pinch is enough.
For seasoning unsweetened curd cannelloni, any greens are used - parsley, dill, lettuce, arugula.
When laying the cannelloni in a baking dish, leave small spaces between them so that the sides of the stuffed pasta do not stick to each other.
Diet meals require minimal use of oils. Therefore, you should refuse to fry the ingredients.
The curd filling for the pasta should turn out to be of a certain consistency - quite dense, but not dry. Because skim cheese dryish, when preparing the filling, it is diluted with milk (it is allowed to add 1 tsp of sour cream, but not more).
You need to carefully stuff the cannelloni with the curd filling so as not to break or tear the delicate tubes. It is most convenient to do this simply with your fingers or a small dessert spoon.
To prevent the pasta from sticking to the bottom of the baking dish, it is usually greased with oil. A dietary option is to cover the bottom with baking paper or foil, and do not use oil.
Cannelloni are baked in the oven. The oven is preheated in advance while the filling and stuffing are being prepared. Baking is recommended at 180 degrees for 30 minutes.

Important! You can use a multicooker to bake the dish. Usually, the baking time in a preheated slow cooker is kept around 30 minutes (the exact time and the recommended program depend on the model).

Recipes

Two cannelloni tubes stuffed with cottage cheese are enough for a light snack. 3-4 pieces is already a full meal for an adult.

Simple

You will need:

cannelloni - 5 pcs.;
greens - 100 g;
cottage cheese - 200 g;
milk - 300 ml;
flour - 1 tbsp;
butter - 1 tsp;
salt, spices.

Mix finely chopped greens with cottage cheese, knead the filling until the desired condition. Fill in pasta. Melt in a frying pan butter, pour out the flour, stirring and avoiding the formation of lumps, gradually pour in the milk, bring to a slight thickening and immediately remove the finished sauce (its name is bechamel). In the process, the sauce is constantly stirred, salt and spices are added. Put the stuffed pasta into the mold, pour bechamel sauce on top, bake.

Important! If there is excess filling left, it can be used for delicious sandwiches for breakfast. Cottage cheese with greens will go well with crispy, lightly fried toast.

with spinach

Products for cooking:

cannelloni - 10 pcs.;
cottage cheese - 250 g;
spinach - 300 g;
garlic - 1-2 cloves;
hard cheese (any) - 30 g;
milk - 600 ml;
butter - 10 g;
flour - 3 tbsp. l.;
salt, spices, herbs.

Mix finely chopped spinach and garlic with cottage cheese, knead the filling until the desired condition. Fill in pasta. Prepare bechamel sauce, as in the previous recipe.

Put the pasta in the form, pour the sauce on top, bake. 3 minutes before the end of cooking, sprinkle the dish with grated cheese. Sprinkle generously with chopped herbs before serving.

With cheese and feta cheese in an omelette

This dish is designed for dinner or lunch for the whole family. You will need:

cannelloni - 15 pieces;
cottage cheese - 150 g;
cheese - 250 g;
hard cheese - 50 g;
milk - 300 ml;
eggs - 3 pcs.;
sour cream - 1 tsp;
salt, spices, herbs.

Important! Cheese - salted cheese, sometimes its presence in a dish is enough not to salt other ingredients. It is necessary to try a piece of cheese before cooking, as some of its varieties are very salty.

Grind cheese in a blender or grater, add cottage cheese and chopped greens. Bring to the desired consistency by adding sour cream and milk. Fill pasta with filling. Put the pasta in a dish, sprinkle with grated hard cheese on top. In a separate cup, mix the broken chicken eggs with milk, beat with a fork or whisk. Pour the egg-milk mixture evenly over the cannelloni. Bake.

Peculiarity! If you want to get a more juicy, but less ruddy dish, use a form with a lid. For example, put an open form in the oven for 15-20 minutes, and then close it with a lid (as an option, tighten it with foil) for the rest of the baking time.

With carrot filling and tomatoes

A dietary option for cannelloni is a lot of carrots in a curd filling. For cooking you need:

cannelloni - 5-6 pieces;
onion - 50 g;
carrots - 150 g;
tomatoes - 300 g;
cottage cheese - 150 g;
salt, spices, herbs.

To prepare the sauce in a pan, stew chopped tomatoes with onions until half cooked. The sauce is salted and flavored with spices to taste. Preparation of the filling: stew chopped carrots and herbs in a pan in a small amount of water until soft, cool. Drain the water from the stew, and mix the carrots with herbs with cottage cheese. Stuff the pasta with the filling, put it in a mold, pour the tomato-onion sauce on top, bake.

With apples - sweet

From cannelloni pasta you can cook delicious sweet dessert. Any fruits and berries will be combined with curd filling. An apple can be replaced at your discretion with a pear, banana, strawberry.

Required products:

cannelloni - 5 pcs.;
cottage cheese - 150 g;
apple - 100 g;
milk - 300 ml;
flour - 1 tbsp. l.;
butter - 1 tsp;
sweetener;
vanilla, cinnamon.

Wash the apple, peel, cut the stem, core, cut into small pieces. Mix the curd-apple filling (if it turns out to be dry, dilute the curd with a little milk). Sweetener is added to the filling to taste.

Prepare bechamel sauce as in other recipes, but without adding salt to it. Spices include vanilla and cinnamon. When the sauce has thickened, it is also sweetened with a sweetener. Put the stuffed cannelloni in a mold, pour over the sauce, bake.

Peculiarity! If the diet is not strict, then a little honey can be used to sweeten the dish.

conclusions

Italian cannelloni pasta with cottage cheese filling is included in diet food. This is a light, but well satisfying dish, which is prepared in different options- with cheese, herbs, eggs, sweet fillings.

When cooking, you should use a minimum of oil, choose low-fat foods, give up sugar. Also, nutritionists recommend that those who lose weight minimize the use of salt, as it retains fluid in the body. A special taste of pasta with cottage cheese filling is given by spices, spices, milk sauce or a tender omelet.

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Cannelloni is a dish Italian cuisine! Today I cooked them with filling without meat, but it turns out very tasty and satisfying!

I take 300 grams of cottage cheese I had fat-free, you can use any fat content

Cheese piece 100g

1 egg put it all in one bowl

I add sweet ground paprika to a bowl with cottage cheese, cheese and egg

I also add dried oregano herb to the ingredients.

Grate hard cheese on a coarse grater. I divide it into 2 parts. I will leave one part of the filling remaining on top to sprinkle.

Sending cheese to minced curd and thoroughly mix and grind everything. Convenient crush for mashed potatoes for example :)

Finely chopped dill

Also chop the bell pepper and tomato into cubes or strips. I will send vegetables and greens to the cheese-curd mass.

I had pitted olives with anchovy, you can use any. I literally take a handful for taste, you don’t need much!

Olives cut into rings

I also send it to cheese minced meat with vegetables and mix everything. It turns out so yummy! The filling turns out to be pate-like and it is convenient to lay it in cannelloni tubes.
You can salt someone with little salt. But I had enough of the cheese, cheese and olives, they are already so salty.

I take barilla cannelloni, they don't need to be boiled.

I start with a teaspoon each tube delicious stuffing and put them in a refractory baking dish.

Making bechamel sauce.
Heat butter in a frying pan, add flour and fry lightly until brown.

I season the sauce with Italian herbs in the same place and there is salt already.

Gradually pour in hot milk and stir the sauce until the desired thickness is reached. You can add more or less milk depending on the consistency of the sauce. For connelloni, the sauce does not need to be thick, because when baking, the tubules themselves will take away the liquid.

I pour the prepared sauce over the stuffed cannelloni.

Sprinkle leftovers on top. grated cheese, which was already prepared for the filling and I set aside part of it.
I put the baking dish in the oven preheated to 180C for 30 minutes, cover with foil, and remove the foil in 10 minutes so that the cheese is browned.

Time has passed and the dish is ready!
Calling everyone to the table :)

Italian dish cannelloni with cheese curd filling and vegetables are ready!

The dish is very appetizing, satisfying with a unique Italian aroma of spices and an impeccable combination of flavors!

I offer 1 more option in my preparation:
Cannelloni with meat filling - with ricotta, spinach

Time for preparing: PT00H50M 50 min.

Step 1: prepare hard cheese.

Using a medium grater, grate hard cheese directly on the cutting board. Immediately after that, pour the chips into a clean plate and wrap cling film. This procedure must be done so that the component does not get weathered while we prepare other products. By the way, for sweet cannelloni it is not necessary to use hard cheese. But if you love this ingredient, then you can easily add it, as it will not spoil the taste of the dish.

Step 2: prepare the curd.

We spread the cottage cheese in a medium bowl and with the help of a blender beat at high speed until a homogeneous mass is obtained from it. I usually use grainy cheese, so I grind it with an electric tool so that it has the consistency of a very thick yogurt.

Step 3: prepare the raisins.

Pour the raisins into a deep bowl and pour hot water so that it covers him completely. Then leave the component for 5 minutes aside to swell.

After the allotted time, carefully drain the liquid and wash the dried fruits a couple of times under a running ordinary warm water. At the end, spread the raisins on kitchen paper towels and let dry completely.

Step 4: prepare the curd filling for the cannelloni.

In a bowl with chopped cottage cheese, pour the usual, as well as one bag of vanilla sugar. Using a knife, break the shell of one egg and pour the yolk with protein into a common container. Now add the dried raisins and, using a tablespoon, mix everything thoroughly until smooth. All, curd filling ready!

Step 5: Prepare the cannelloni sauce.

Pour the cream into another medium bowl, and also add the remaining bag of vanilla sugar and egg. Using a hand whisk, beat everything thoroughly until a homogeneous thick mass is formed. This will be our sauce.

Step 6: prepare the cannelloni with cottage cheese.

In general, cannelloni is pasta who love to cook in Italy. They look like tubes about 10 centimeters, as well as the diameter about 2–3. charm this dish that it does not need to be boiled in advance. We simply stuff the cannelloni with various ingredients and bake them in the oven with the sauce. In our version, first of all, grease the bottom and walls of the mold with a small piece of butter. Then, using a teaspoon, we stuff the cannelloni curd mass so that it almost completely fills the tubes, and immediately lay them out in one row in a baking dish.

Next, pour the sauce over the dish and, if desired, sprinkle with grated hard cheese.

Turn on the oven and heat it up to the temperature 180 °С. Then tightly cover the form with cannelloni with food foil so that air does not leak inside, and put the container on the middle level. Bake the dish for 40–45 minutes. Attention: if you want a golden crispy crust to appear on top, then I advise you to take out the mold using kitchen gloves in half an hour and carefully remove the foil. Then send everything back to the oven and cook the cannelloni for the required time. At the end, turn off the oven, and take out the form with the dish and leave it aside. for 7–10 minutes. Let our sweet tubes cool slightly.

Step 7: serve cannelloni with cottage cheese.

When the cannelloni with cottage cheese have cooled slightly, using a kitchen spatula, carefully transfer them from the mold to a special plate. Attention: if necessary (if the surface is slightly frozen due to cheese chips), you can cut the dish into portioned pieces and treat your friends in this form. In any variant, cannelloni are tasty, fragrant and quite satisfying, in this regard, they can easily be eaten with fragrant tea or strong coffee.
Bon appetit everyone!

For cooking, use cannelloni only durum varieties. Otherwise, they may spread in the oven, thereby not holding their shape;

For the filling and sauce, try to take cream and cottage cheese. homemade. They usually go much fatter and, in my opinion, tastier than store-bought products;

For baking cannelloni, try to take a large form so that you can lay the tubes in one layer.

Cannelloni is Italian pasta, which are long tubes (approximately 10 cm long) and more than 1-2 cm in diameter.

Cannelloni with cottage cheese and spinach

Thanks to this shape, the pasta is very convenient to stuff with a variety of fillings. Vegetarian options include fried mushrooms, spinach, vegetables, cottage cheese and sometimes legumes.

Cannelloni are stuffed with stuffing to taste, and then poured with bechamel or classic tomato sauce, and baked in the oven until fully cooked. In addition to white or red sauce, connelloni is seasoned with hard cheese, in the original, parmesan. However, blue cheese with mold can often be found in recipes, which gives a spicier, tangy taste. cream cheeses for a more delicate and mild taste or any other cheese.

Ingredients

To make cannelloni with cottage cheese and spinach, we need:

a pack of cannelloni (16 pieces of cannelloni that do not need to be pre-boiled)
olive oil

filling:

500 g fresh spinach
300 g cottage cheese
2-3 tbsp. l. heavy cream or liquid sour cream
3-4 garlic cloves
a pinch of grated nutmeg
2 tbsp. l. vegetable oil
salt pepper

3 art. l. butter
2 tbsp. l. flour
500 ml. milk
a pinch of ground nutmeg
150 gr. hard cheese
salt, pepper to taste
1 st. l. fresh dill

How to cook cannelloni stuffed with cottage cheese and spinach

Rinse spinach leaves, pat dry with a clean towel to remove excess moisture.

Finely chop the garlic. Fry garlic for vegetable oil within 1-2 min.

Add spinach leaves to garlic. Cook for 2-3 minutes until the moisture from the greens has evaporated.

Season with nutmeg, salt and pepper. Add cream or liquid sour cream.

After 1-2 min. you can add cottage cheese. Cottage cheese should be pre-mashed with a fork until smooth. Thoroughly mix cottage cheese with spinach and sour cream. Add salt and pepper to taste.

The filling is ready, you can stuff the pasta.

Stuff the cannelloni and arrange in rows in a high-sided dish. Close to each other.

Now we need to prepare the bechamel sauce, which we will pour the pasta with.

Preparing bechamel sauce

Pour milk into a saucepan and heat, but do not bring to a boil! Melt butter in a separate pan. As soon as the butter has melted, pour in the flour (very slowly, distributing throughout the pan). Break up all the lumps and make a uniform texture.

Pour warm milk in a thin stream, while constantly stirring the sauce. Salt, add a pinch of ground nutmeg and let it boil for 1-2 minutes. on low fire. The bechamel sauce should thicken.

Add to the sauce 1 tbsp. l. finely chopped dill and mix well.

Now you can pour cannelloni sauce with spinach and cottage cheese.

Sprinkle grated cheese on top.

Send to bake in the oven at 180C until cooked. Approximately 30-35 min.

Cannelloni stuffed with cottage cheese and spinach leaves are ready.

Italian pasta can be garnished with fresh herbs and served.

Enjoy your meal!

Cannelloni with cottage cheese - variety Italian pasta. But we are used to seeing pasta with meat, minced meat or seafood. Many cannot even imagine what this dish with cottage cheese will taste like. Perhaps you think that it will be sweet and it will be some kind of taste perversion. But no, and in the sweet form, cannelloni have pleasant taste. We will cook cannelloni with cottage cheese and spinach.

Cottage cheese with greens creates a good combination. It can be not only spinach, but also any other herb, even parsley, even basil. By the way, you will need a lot of greens if you want to feel its clear taste in your mouth. Fortunately, cannelloni are designed in such a way that a minimum of dough and a maximum of filling remain in the dish. For those who are not familiar with this type of pasta, we will explain. Cannelloni are medium-sized pasta made in the form of hollow tubes. That is, in this case, the pasta acts as a restraining element so that all the filling remains inside. In connection with the present, a significant scope for imagination is revealed. You can cram anything into them, from meat to fruits. But, as mentioned earlier, we will use cottage cheese. Let's find out what we need for this recipe for cannelloni with cottage cheese.

List necessary ingredients for recipe:

cannelloni - 1 pack (16 pieces);
spinach - half a kilogram;
cottage cheese - 300 grams;
heavy cream - 3 tablespoons;
milk - half a liter;
flour - 2 tablespoons;
butter - 3 tablespoons;
parmesan - 150 grams;
nutmeg;
salt;
pepper.

Yes, it is worth noting that an important part of the whole dish is Bechamel sauce. This cream sauce gives any dish tenderness and special taste. Many people think that its preparation requires incredibly complex ingredients or the process itself is too tedious. Therefore, many do not make this sauce. Not only in the case of cannelloni, but also for any other dishes. In the process of describing the recipe, you yourself will see everything and understand how simple it is. Perhaps we will even start with the recipe for making Bechamel sauce.

First stage of preparation

For bechamel sauce, we need the following products: flour, butter, milk, nutmeg, salt and pepper. Milk can be replaced with cream for more delicate taste. Then cream must be taken at least 20% fat. Nutmeg is a specific spice that must be added in small quantities. For such a volume of sauce - no more than one pinch. In theory, you can do without a nut, but for greater authenticity, it should be added.

Cooking arises from what you need to choose a good frying pan with thick walls. Melt butter on it. Pour out the flour. It must be well fried to get rid of the floury smell and taste. But don't overdo it. The resulting lumps should be slightly golden in color, but not brown. When the color is acquired, pour the milk and reduce the heat. It should not boil, a maximum of a little gurgle, but after a while.

The whole liquid must be stirred, dissolving lumps of flour. At the same time, you can add a little nutmeg. Now the main task is to thicken the sauce. To what extent is up to you. Keep in mind that it will thicken even more as it cools. At the very end, add salt and pepper to your taste. It is best to use white pepper so that the liquid is of a uniform color, but this is not important.

Second stage of preparation

We'll prepare the filling. Since we have a recipe for cannelloni with cottage cheese, for it we need cottage cheese, spinach, and cream, respectively. Some people also add garlic to make garlic butter in which they sauté spinach. But see for yourself how it will be combined with cottage cheese. Cream can be replaced with liquid sour cream. We need them to hold the ingredients together and turn them into homogeneous mass. You can also add a little nutmeg, again for flavor.

Spinach should be finely chopped. In any case, it must first be fried, because moisture will come out of the greens and its volume will decrease. It takes literally 3-4 minutes to simmer. After that, throw it in a colander so that the excess liquid is drained and the spinach cools down.

Cottage cheese must be turned into a uniform mass. To do this, wipe it through a sieve or mash with a fork. But using a sieve will be more convenient and faster. The mass should be tender and airy. Pour spinach into it and add cream or sour cream. And we mix everything well. At this stage, you can add nutmeg or salt.

The third stage of preparation

Now the hardest part, you need to stuff the cannelloni. This can be done in many ways. For example, use a pastry bag or syringe without nozzles. You can try to shove the filling with a spoon. Yes, do it by hand. The main thing is that the cottage cheese completely fills all the empty space.

After you stuff everything, take your time to put the pasta into the mold. First, we will grease its bottom with a thin layer of bechamel. This is necessary so that the cannelloni do not burn and boil well from below. After that, we lay out the tubes in one row. If everything does not fit in the form, then it is better to make a double portion.

Top everything with bechamel sauce so that it covers absolutely all areas. Grind the parmesan cheese on a grater and sprinkle it on top. We remove the dish in the oven for forty minutes at a temperature of 180 degrees. Of course, the oven should already be preheated.

Serve in portions of 2-3 tubes. This dish is ready.

This turned out to be a primitive recipe, but despite this, it is very tasty. You can't say he's sweet. Although you can give it some sweetness if you yourself want. This is not a dessert, but more of a second course, but extremely dietary and healthy. So try to cook it, share the recipe with your friends and eat only good food. Enjoy your meal!