Four Cheese Spinach Cannelloni
Four Cheese Spinach Cannelloni

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, four cheese spinach cannelloni. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Four Cheese Spinach Cannelloni is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Four Cheese Spinach Cannelloni is something that I have loved my whole life.

Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple homemade tomato basil sauce and melted cheese. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both. This four cheese cannelloni is the perfect comfort dish and kids will love getting their hands messy making this Italian classic dish too.

To begin with this recipe, we have to prepare a few components. You can have four cheese spinach cannelloni using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Four Cheese Spinach Cannelloni:
  1. Make ready 2 large bags spinach, washed
  2. Take 400 g ricotta cheese
  3. Take 200 g feta cheese
  4. Take nutmeg
  5. Make ready salt and white and black pepper
  6. Get 100 g Parmesan
  7. Take 24 dried canneloni tubes
  8. Make ready 2 tins tomatoes
  9. Take 2 garlic cloves, peeled and thinly sliced
  10. Prepare handful fresh basil leaves
  11. Take 1-2 balls of buffalo mozzarella
  12. Take 600 g creme fraiche
  13. Get 2 eggs
  14. Make ready 150 g Parmesan

Spinach and cottage cheese stuffed in tubular pasta or cannelloni covered with oodles of cheese always finds its way in dinner menus! Well made cannelloni cannot be achieved without some effort, but the results are always superb. Basically there are four separate elements : the stuffing, the fresh. Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan.

Steps to make Four Cheese Spinach Cannelloni:
  1. 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!
  2. 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.
  3. 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.
  4. 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.
  6. 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.
  7. Tear the mozarella ball into rough pieces and dot them over the top.
  8. Ladle or spoon the cream sauce over the top, and then sprinkle over some more grated Parmesan. I added a dash of paprika too.
  9. 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.

This is a cracking spinach and ricotta cannelloni recipe. Using a mixture of ricotta, oozy mozzarella and Parmesan cheese makes it super rich and. Season with salt and pepper, and remove from heat. Stuff the mixture into Arrange the cannelloni shells down inside of a baking dish or a clay baker. Top with the tomato sauce and sprinkle with the shredded mozzarella cheese.

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