Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, four cheese spinach cannelloni. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Four Cheese Spinach Cannelloni is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Four Cheese Spinach Cannelloni is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook four cheese spinach cannelloni using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Four Cheese Spinach Cannelloni:
- Make ready 2 large bags spinach, washed
- Prepare 400 g ricotta cheese
- Get 200 g feta cheese
- Make ready nutmeg
- Get salt and white and black pepper
- Prepare 100 g Parmesan
- Take 24 dried canneloni tubes
- Prepare 2 tins tomatoes
- Prepare 2 garlic cloves, peeled and thinly sliced
- Take handful fresh basil leaves
- Prepare 1-2 balls of buffalo mozzarella
- Prepare 600 g creme fraiche
- Make ready 2 eggs
- Take 150 g Parmesan
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.
So that is going to wrap it up with this exceptional food four cheese spinach cannelloni recipe. Thanks so much for reading. I am confident 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, friends and colleague. Thank you for reading. Go on get cooking!
