Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, four cheese spinach cannelloni. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Four Cheese Spinach Cannelloni is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Four Cheese Spinach Cannelloni is something which I have 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 recipe, we have to prepare a few components. You can have four cheese spinach cannelloni using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Four Cheese Spinach Cannelloni:
- Make ready 2 large bags spinach, washed
- Prepare 400 g ricotta cheese
- Make ready 200 g feta cheese
- Prepare nutmeg
- Prepare salt and white and black pepper
- Prepare 100 g Parmesan
- Make ready 24 dried canneloni tubes
- Get 2 tins tomatoes
- Make ready 2 garlic cloves, peeled and thinly sliced
- Make ready handful fresh basil leaves
- Take 1-2 balls of buffalo mozzarella
- Take 600 g creme fraiche
- Get 2 eggs
- Prepare 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.
Steps to make Four Cheese Spinach Cannelloni:
- 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.
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’s going to wrap this up with this exceptional food four cheese spinach cannelloni recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
