Spinach and Ricotta Cannelloni
Spinach and Ricotta Cannelloni

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spinach and ricotta cannelloni. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Spinach and Ricotta Cannelloni is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Spinach and Ricotta Cannelloni is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have spinach and ricotta cannelloni using 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Spinach and Ricotta Cannelloni:
  1. Make ready 900 g spinach
  2. Take 750 g ricotta
  3. Make ready 500 g mascarpone
  4. Get 175 g grated Parmasan
  5. Make ready 250 g mozerella
  6. Prepare 8 garlic cloves
  7. Take 4 tbsp milk
  8. Get 3 tbsp caster sugar
  9. Make ready 3 tbsp olive oil
  10. Get 2 tbsp red wine vinegar
  11. Get 2 tbsp basil
  12. Prepare 4 tins chopped tomatoes
  13. Take 2 boxes dried cannelloni

Fill cannelloni tubes with the prepared mixture To make the sauce, heat olive oil in frying pan, add tomato puree, basil, salt and pepper and bring to the boil. Fill the cannelloni shells with the ricotta and spinach mixture (you can place the mixture in a piping bag and pipe it or or spoon it in). Place the filled shells on in a single layer in an oven-safe tray and then top with the tomato sauce. Beat the egg in a medium bowl, add the parmesan or vegetarian alternative, then stir in the ricotta and spinach and season.

Instructions to make Spinach and Ricotta Cannelloni:
  1. Boil a full kettle of water.
  2. 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).
  3. Run under some cold water to cool the spinach down. Leave to cool.
  4. Chop the garlic. Add garlic and oil to a pan and set on a medium heat.
  5. 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.
  6. Meanwhile in a separate bowl add the mascarpone and milk. Season and whisk. Set aside.
  7. Check if the spinach is cool enough. Squeeze out all excess water. I like to take chunks and sqeeze into balls.
  8. Chop the spinach. Get another bowl out and add the spinach, 100g Parmesan, ricotta and season. Mix well.
  9. Get multiple oven proof dishes or foil trays if freezing. Split out the tomato sauce.
  10. 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.
  11. Pour over the mascarpone mixture, splitting between dishes.
  12. Drain and slice the mozzarella. Lay it over the cannelloni.
  13. Season and sprinkle with remaining Parmesan.
  14. Either pop in the oven for 30 minutes on 180 fan or let cool and freeze to cook later.
  15. Serve.

Transfer the mixture to the piping bag and use to fill the cannelloni tubes. Lay the filled tubes in the baking dish. Pour the tomato sauce over the cannelloni. Either sheets of fresh pasta or dried cannelloni tube pasta (cooked according to the package directions―be sure not to overcook) can be used; both give great results. The ratio of spinach to ricotta is much higher in this more authentically Italian version.

So that is going to wrap it up with this exceptional food spinach and ricotta cannelloni recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!