Spinach and Ricotta Cannelloni
Spinach and Ricotta Cannelloni

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spinach and ricotta cannelloni. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Spinach and Ricotta Cannelloni is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Spinach and Ricotta Cannelloni is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Make ready 750 g ricotta
  3. Get 500 g mascarpone
  4. Prepare 175 g grated Parmasan
  5. Make ready 250 g mozerella
  6. Prepare 8 garlic cloves
  7. Prepare 4 tbsp milk
  8. Get 3 tbsp caster sugar
  9. Take 3 tbsp olive oil
  10. Make ready 2 tbsp red wine vinegar
  11. Get 2 tbsp basil
  12. Make ready 4 tins chopped tomatoes
  13. Prepare 2 boxes dried cannelloni
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.

So that is going to wrap it up with this exceptional food spinach and ricotta cannelloni recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!