Recipe of Perfect Four Cheese Spinach Cannelloni

Four Cheese Spinach Cannelloni Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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. ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.

Here is the best “Four Cheese Spinach Cannelloni” recipe we have found so far. This will be really delicious.

Ingredients of Four Cheese Spinach Cannelloni

1. It’s 2 of large bags spinach, washed.
2. It’s 400 g of ricotta cheese.
3. Make ready 200 g of feta cheese.
4. Make ready of nutmeg.
5. Make ready of salt and white and black pepper.
6. Take 100 g of Parmesan.
7. You need 24 of dried canneloni tubes.
8. Prepare 2 tins of tomatoes.
9. Take 2 of garlic cloves, peeled and thinly sliced.
10. It’s handful of fresh basil leaves.
11. It’s 1-2 of balls of buffalo mozzarella.
12. Make ready 600 g of creme fraiche.
13. It’s 2 of eggs.
14. Take 150 g of Parmesan.

For the tomato sauce: mix together the.Spinach and cottage cheese stuffed in tubular pasta or cannelloni covered with oodles of cheese always finds its way in dinner menus!Basically there are four separate elements : the stuffing, the fresh pasta in which the stuffing is enclosed, the cheese that covers and protects the filled cannelloni.Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan.

Four Cheese Spinach Cannelloni instructions

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..
5. .
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 four cheese cannelloni is the perfect comfort dish and kids will love getting their hands messy making this Italian classic dish too.In a large bowl combine the four cheeses.Add the egg, lemon zest and juice, stir well and season with salt and pepper.

Season with salt, pepper and nutmeg, then blitz until everything is finely chopped.For those who love spinach, this recipe is perfect for them.A typical Italian recipe, very easy to prepare and very tasty.The Spinach-stuffed Cannelloni recipe out of our category leafy green vegetable!Stuff the mixture into the cannelloni tubes with a small spoon or a piping bag.