Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, four cheese spinach cannelloni. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple homemade tomato basil sauce and melted cheese. Potential problems and Solutions: P: The cannelloni sauce could become lumpy -Blending it would solve that. Stir the spinach into the cheese and start stuffing your pasta.
Four Cheese Spinach Cannelloni is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Four Cheese Spinach Cannelloni is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have four cheese spinach cannelloni using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Four Cheese Spinach Cannelloni:
- Take 2 large bags spinach, washed
- Make ready 400 g ricotta cheese
- Make ready 200 g feta cheese
- Make ready nutmeg
- Get salt and white and black pepper
- Prepare 100 g Parmesan
- Make ready 24 dried canneloni tubes
- Make ready 2 tins tomatoes
- Get 2 garlic cloves, peeled and thinly sliced
- Get handful fresh basil leaves
- Take 1-2 balls of buffalo mozzarella
- Take 600 g creme fraiche
- Prepare 2 eggs
- Get 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. Stuff the mixture into the cannelloni tubes with a small spoon or a piping bag.
Steps 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.1. 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.
Arrange the cannelloni shells down inside of a baking dish or a clay baker. This four cheese cannelloni is the perfect comfort dish and kids will love getting their hands messy making this Italian classic dish too. Four cheese cannelloni is a comforting pasta dish made with four fabulous cheeses. Wonderfully rich, these pasta sheets are stuffed with a delicious mixture of. ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey. With a spatula, fold in the motzarella and parmesean Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
So that is going to wrap this up with this exceptional food four cheese spinach cannelloni recipe. Thanks so much for reading. I’m confident that you can make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!
