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Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple homemade tomato basil sauce and melted cheese. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both. This four cheese cannelloni is the perfect comfort dish and kids will love getting their hands messy making this Italian classic dish too.
Alright, don’t linger, let’s course of action this four cheese spinach cannelloni menu with 14 components which are absolutely easy to acquire, and we have to process them at the very least through 9 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients of Four Cheese Spinach Cannelloni:
- Prepare 2 for large bags spinach, washed
- Need 400 g for ricotta cheese
- Require 200 g feta cheese
- Make ready nutmeg
- Get for salt and white and black pepper
- Provide 100 g of Parmesan
- You need 24 dried canneloni tubes
- Provide 2 tins - tomatoes
- You need 2 for garlic cloves, peeled and thinly sliced
- Prepare handful - fresh basil leaves
- Need 1-2 for balls of buffalo mozzarella
- Prepare 600 g for creme fraiche
- Provide 2 of eggs
- Give 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. Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan.
Four Cheese Spinach Cannelloni how to cook:
- 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!
- 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.
- 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.
- 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.
- 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.
- Tear the mozarella ball into rough pieces and dot them over the top.
- Ladle or spoon the cream sauce over the top, and then sprinkle over some more grated Parmesan. I added a dash of paprika too.
- 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.
This is a cracking spinach and ricotta cannelloni recipe. Using a mixture of ricotta, oozy mozzarella and Parmesan cheese makes it super rich and. Season with salt and pepper, and remove from heat. Stuff the mixture into Arrange the cannelloni shells down inside of a baking dish or a clay baker. Top with the tomato sauce and sprinkle with the shredded mozzarella cheese.
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