Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, spinach & ricotta cannelloni. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Huge Selection at Great Low Prices. A superfood, spinach has a range of health benefits, including lowering the risk of cancer and reducing. Overview Information Spinach is a vegetable.
Spinach & Ricotta Cannelloni is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Spinach & Ricotta Cannelloni is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have spinach & ricotta cannelloni using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Spinach & Ricotta Cannelloni:
- Take 16 canelloni tubes
- Prepare 3 cups fresh spinach leaves
- Make ready 400 g ricotta cheese
- Get 1/2 cup parmesan cheese, freshly grated
- Make ready 200 g mozzarella cheese, sliced
- Get 500 ml fresh cream
- Make ready 800 g canned peeled tomatoes
- Make ready 2 tablespoons fresh basil leaves, chopped
- Get 2 1/2 tablespoons oregano, fresh and chopped
- Prepare 1/4 nutmeg, grated
- Make ready 2 tablespoons butter
- Take olive oil
- Make ready 2 cloves garlic, peeled & finely sliced
- Prepare 1 teaspoon sugar
- Prepare salt
- Make ready black pepper freshly ground
It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably. Spinach is notoriously nutritious and delicious too, so we've gathered our most-popular spinach recipes to round out your repertoire.
Instructions to make Spinach & Ricotta Cannelloni:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large saucepan on high heat and add the butter, a drizzle of olive oil, one of the sliced garlic cloves, the marjoram/oregano and the grated nutmeg.
- When the garlic is soft, add the spinach and keep turning it over. After 5 minutes, empty the pan into a large bowl and leave to cool.
- Place the pan back on the heat, add a little olive oil, the other sliced garlic clove and the tomatoes including the sauce from their cans.
- Bring to the boil then turn the heat down. Add a pinch of salt and pepper and the sugar. Simmer for about 15 minutes, until you get a loose tomato sauce consistency. Take the pan off the heat and add the basil leaves.
- By now the spinach should be cool. Squeeze any excess liquid out of it and keep that liquid aside in a bowl.
- Finely chop the spinach and add to the liquid. Add the ricotta and a handful of Parmesan. Mix well.
- Fill the cannelloni with this mixture using a piping bag. If you do not have one, fill the corner of a sandwich bag with the mixture, then twist the bag up and cut the corner off. Gently squeeze the filling into the cannelloni tubes so each one is filled right up.
- Find an ovenproof dish that will fit the cannelloni in one layer. Pour the tomato sauce in it and lay the cannelloni on top.
- Make a white sauce by mixing together the fresh cream, 2 handfuls of Parmesan and a little salt and pepper.
- Spoon the white sauce over the cannelloni. Drizzle with olive oil, add the mozzarella pieces and sprinkle with the remaining Parmesan.
- Bake for about 30 minutes until golden.
Spinach is an excellent source of many vitamins and minerals, including ():Vitamin A. Spinach is high in carotenoids, which your body can turn into vitamin A. Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard. The various health benefits of spinach are due to the presence of minerals, vitamins, pigments, and phytonutrients, including potassium, zinc, magnesium, iron, and calcium.
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