Home Cook Together. Celebrate Life.

Canelones de Verdura

Serves 6 Entree vegetarian, pasta, Pasta & Rice

Canelones de Verdura

Canelones de Verdura are a beloved dish in Argentina, showcasing the Italian influence on the country's cuisine. These pasta tubes are generously filled with a savory mixture of spinach or chard and creamy ricotta, creating a delightful harmony of flavors and textures. The dish is then topped with a rich béchamel sauce and a tangy tomato sauce, before being baked to perfection.

This dish is a staple at family gatherings and celebrations, where its comforting and satisfying nature is always appreciated. The combination of the creamy filling, the smooth béchamel, and the bright tomato sauce makes each bite a delicious experience, enhanced by a sprinkle of Parmesan cheese for a touch of umami.

Ingredients

  • 12canneloni tubes or pasta squares
  • 400 g (14 oz)spinach or chard, cooked and squeezed
  • 250 g (9 oz)ricotta
  • béchamelabout 2 cups
  • 1 cuptomato sauce
  • to finishParmesan
  • to tastesalt

Method

  1. In a large mixing bowl, combine the 400 g (14 oz) of cooked and squeezed spinach or chard with 250 g (9 oz) of ricotta. Add salt to taste, starting with a small pinch, then mix thoroughly until the ingredients are well incorporated and the mixture is smooth. This will be your filling, so ensure it is evenly seasoned and has a creamy texture.
  2. Take the 12 cannelloni tubes or pasta squares and fill each one with the spinach and ricotta mixture. If using pasta squares, place a spoonful of filling along one edge and roll tightly to form a tube. Ensure the filling is packed in firmly but not overstuffed, as this will help the canelones hold their shape during baking.
  3. Lightly grease a baking dish with a bit of oil or butter to prevent sticking. Spread a thin layer of the 1 cup of tomato sauce evenly across the bottom of the dish. This will add flavor and moisture to the base of the canelones as they bake.
  4. Arrange the filled canelones in a single layer over the tomato sauce in the dish. Pour about 2 cups of béchamel sauce evenly over the top, ensuring each canelone is well covered. Then, drizzle the remaining tomato sauce over the béchamel, creating a marbled effect that will enhance the dish's flavor and appearance.
  5. Generously sprinkle Parmesan cheese over the top of the béchamel and tomato-covered canelones. The cheese will create a golden, crispy crust as it bakes, adding a savory finish to the dish.
  6. Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake until the sauce is bubbling and the cheese is golden brown, which should take about 30 minutes. The bubbling indicates that the canelones are heated through and the flavors have melded together.
  7. Once baked, remove the dish from the oven and let it rest for 10 minutes. This resting period allows the canelones to set slightly, making them easier to serve and enhancing their flavor.