Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spinach and ricotta cannelloni. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spinach and Ricotta Cannelloni is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Spinach and Ricotta Cannelloni is something which I have loved my entire life.
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 carnivores and vegetarians. I make it often throughout most of the year, except perhaps at the very height of summer. Yes, I love cannelloni that much!
To get started with this recipe, we must prepare a few components. You can have spinach and ricotta cannelloni using 13 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Ricotta Cannelloni:
- Prepare 900 g spinach
- Make ready 750 g ricotta
- Make ready 500 g mascarpone
- Prepare 175 g grated Parmasan
- Take 250 g mozerella
- Prepare 8 garlic cloves
- Take 4 tbsp milk
- Prepare 3 tbsp caster sugar
- Make ready 3 tbsp olive oil
- Make ready 2 tbsp red wine vinegar
- Prepare 2 tbsp basil
- Get 4 tins chopped tomatoes
- Take 2 boxes dried cannelloni
I am a big fan of Italian food, pizza is probably my favorite meal but pasta is Cannelloni is traditionally made from fresh lasagna sheets which are stuffed and then rolled into a tube. Don't give me a hard time with the cannelloni versus manicotti thing. In Italian-American restaurants these are called manicotti but in Italy especially. • Spinach and ricotta cannelloni: an understated classic or rightly overlooked by cookbooks? Do you prefer the spinach-and-cheese filling in crespoline (pancakes), or are there other Italian vegetarian dishes you prefer to make instead?
Steps to make Spinach and Ricotta Cannelloni:
- Boil a full kettle of water.
- Add as much spinach to a colander as possible. Pour over the boiling water from the kettle until wilted. Keep adding more spinach and boiling water until it is all wilted (may take multiple kettle boils).
- Run under some cold water to cool the spinach down. Leave to cool.
- Chop the garlic. Add garlic and oil to a pan and set on a medium heat.
- Add the sugar, red wine vinegar, basil and tins of chopped tomatoes. Season and let it cook for about 20 minutes, stirring occasionally. Turn heat of when finished.
- Meanwhile in a separate bowl add the mascarpone and milk. Season and whisk. Set aside.
- Check if the spinach is cool enough. Squeeze out all excess water. I like to take chunks and sqeeze into balls.
- Chop the spinach. Get another bowl out and add the spinach, 100g Parmesan, ricotta and season. Mix well.
- Get multiple oven proof dishes or foil trays if freezing. Split out the tomato sauce.
- Now comes filling the cannelloni. Some people like to pipe this bit, others use a spoon. I just stuff them with my hands. Use up the ricotta and spinach mixture to fill tubes until mixture is all gone. Ensure tubes are filled well with no gaps and up to the edges if not hanging out slightly. As you finish each tube, lay in the tomato sauce.
- Pour over the mascarpone mixture, splitting between dishes.
- Drain and slice the mozzarella. Lay it over the cannelloni.
- Season and sprinkle with remaining Parmesan.
- Either pop in the oven for 30 minutes on 180 fan or let cool and freeze to cook later.
- Serve.
This article contains affiliate links, which means we may earn a. Spinach and ricotta cannelloni will take you to my childhood in Northern Jersey. Growing up in northern Jersey when my Mom took out her small black cast iron pan Sunday morning we knew we were in for a treat. She was getting ready to make crespelle (crepes) for her fantastic spinach and. Please Login or Register to save recipes.
So that is going to wrap it up with this instant food spinach and ricotta cannelloni recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
