home / Snacks/ Sweet cottage cheese cannelloni. Recipe: Cannelloni with cottage cheese and cheese filling - Italian style

Sweet cottage cheese cannelloni. Recipe: Cannelloni with cottage cheese and cheese filling - Italian style

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 omelet.
Salt dishes at your discretion. Cannelloni with cottage cheese can not be salted at all or slightly salted sauce.
Spices combined with unsweetened curd filling - nutmeg, turmeric (will color the curd 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 is 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 the butter in a frying pan, 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 Italian pasta (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!

1. The first step is to prepare the cannelloni and a pot of water, which must be brought to a boil.

2. Send the cannelloni to the pan for 2-3 minutes, and then drain the water and cool a little.

3. While the cannelloni are cooking and cooling, you can start filling. In fact, the recipe for cooking cannelloni with cottage cheese and cheese refers to options on hastily. Send the cottage cheese to a small bowl and mash with a fork (if desired, you can rub it through a sieve). Salt and pepper a little to taste. Fresh greens, previously washed and dried, chop and also add to the filling. Depending on the dryness of the cottage cheese, add 1-3 tablespoons of sour cream.

4. Grate the cheese and send the third part to the filling.

5. Put thinly sliced \u200b\u200bbutter on the bottom of the mold. Using a pastry bag or an ordinary cellophane bag with a cut corner, fill the cannelloni with the filling.

6. Pour the remaining cheese on top. If desired, cannelloni with cottage cheese and cheese at home can be supplemented with Bechamel sauce. Send the form to the preheated oven for 15 minutes. Considering that the filling is already ready, the dish should only acquire an appetizing crust.

Step 1: prepare hard cheese.

Using a medium grater, rub hard cheese right 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.

Put the cottage cheese in a medium bowl and beat with a blender at high speed until it turns out homogeneous mass. 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 that is very popular 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 only hard cannelloni. 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.