Spinach and Ricotta Cannelloni
Spinach and Ricotta Cannelloni

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, spinach and ricotta cannelloni. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spinach and Ricotta Cannelloni is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Spinach and Ricotta Cannelloni is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

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