Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, four cheese spinach cannelloni. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Four Cheese Spinach Cannelloni. This is based on a Jamie Oliver method of cooking cannelloni, using creme fraiche rather than a bechamel sauce on top, and using the roasting tray to cook the tomato sauce, both of which reduce effort levels, although you still have to physically. In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
Four Cheese Spinach Cannelloni is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Four Cheese Spinach Cannelloni is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook 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:
- Make ready 2 large bags spinach, washed
- Make ready 400 g ricotta cheese
- Get 200 g feta cheese
- Make ready nutmeg
- Take salt and white and black pepper
- Prepare 100 g Parmesan
- Make ready 24 dried canneloni tubes
- Take 2 tins tomatoes
- Prepare 2 garlic cloves, peeled and thinly sliced
- Get handful fresh basil leaves
- Get 1-2 balls of buffalo mozzarella
- Make ready 600 g creme fraiche
- Get 2 eggs
- Make ready 150 g Parmesan
Heat some vegetable oil in a frying pan, add half of the onion and garlic and fry until translucent. Remove from heat and drain in a sieve. Delia's Pancake Cannelloni with Spinach and Four Cheeses recipe. Pancakes make brilliant cannelloni - lighter, I think, than pasta.
Instructions 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.
Stir in onion mixture and spinach. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Classic cheese and spinach cannelloni Enough said. Only change I make is to add a little feta to the mix, (I like the little tang!) Oh, and I also use fresh lasanga.
So that’s going to wrap this up for this special food four cheese spinach cannelloni recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
