Recipe of Four Cheese Spinach Cannelloni in 18 Minutes for Family

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, four cheese spinach cannelloni. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Four Cheese Spinach Cannelloni is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Four Cheese Spinach Cannelloni is something that I’ve loved my entire life.

Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple homemade tomato basil sauce and melted cheese. Potential problems and Solutions: P: The cannelloni sauce could become lumpy -Blending it would solve that. P: The pancakes could dry out if not covered properly if.

To get started with this particular recipe, we must first prepare a few components. You can have four cheese spinach cannelloni using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Four Cheese Spinach Cannelloni:

1. Make ready 2 large bags spinach, washed
2. Prepare 400 g ricotta cheese
3. Make ready 200 g feta cheese
4. Get nutmeg
5. Get salt and white and black pepper
6. Prepare 100 g Parmesan
7. Get 24 dried canneloni tubes
8. Make ready 2 tins tomatoes
9. Get 2 garlic cloves, peeled and thinly sliced
10. Make ready handful fresh basil leaves
11. Take 1-2 balls of buffalo mozzarella
12. Take 600 g creme fraiche
13. Get 2 eggs
14. Take 150 g Parmesan

Spinach and cottage cheese stuffed in tubular pasta or cannelloni covered with oodles of cheese always finds its way in dinner menus! Well made cannelloni cannot be achieved without some effort, but the results are always superb. Basically there are four separate elements : the stuffing, the fresh. Stuff the mixture into the cannelloni tubes with a small spoon or a piping bag.

Instructions to make Four Cheese Spinach Cannelloni:

1. Shake the washed spinach and place in a steamer or large pan on a medium heat, cook until wilted. Squeeze the spinach with a wooden spoon or your hands to remove most of the water. That huge pile of fresh leaves will now be a compact soggy little lump!
2. In a large bowl mix together the ricotta cheese, crumbled feta, and a couple of handfuls of grated Parmsan and a good grating of nutmeg and salt and white and black pepper.
3. Select a roasting tray that you can use on the stove top as well as in the oven, and into which the 24 cannelloni tubes will fit. Place this on a medium heat, add a splash of olive oil and fry the sliced garlic, add the basil leaves and the two cans of tomatoes, together with a little water, salt, black pepper and a pinch of sugar if you wish. Break the tomatoes up, then leave to bubble while you stuff the cannelloni tubes.
4. Chop the spinach finely and add to the bowl of cheeses. Mix well and check to see if you need to add seasoning, do taste it - you don't want a bland filling. Jamie suggests using a piping bag to get the spinach and cheese mixture into the tubes, but I just use fingers and the end of a teaspoon. This is quite a mindful therapeutic activity that can't be hurried.
6. Once the tomato sauce is thick, check for seasoning and remove from the heat. In a bowl mix together the creme fraiche, eggs and Parmesan for the topping, loosen it with a little water and season to taste. Jamie adds two anchovies to his version but I didn't this time. Preheat the oven to 180C/Gas 4.
7. Tear the mozarella ball into rough pieces and dot them over the top.
8. Ladle or spoon the cream sauce over the top, and then sprinkle over some more grated Parmesan. I added a dash of paprika too.
9. Bake in the oven until golden on the top, check the pasta is cooked by inserting the point of a knife into a tube. Allow it to settle for 5 minutes, then serve with a leafy salad.

Arrange the cannelloni shells down inside of a baking dish or a clay baker. This is a cracking spinach and ricotta cannelloni recipe. Using a mixture of ricotta, oozy mozzarella and Parmesan cheese makes it super rich and. Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped.

So that is going to wrap this up with this exceptional food four cheese spinach cannelloni recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!