Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spinach and ricotta cannelloni. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl. Get the kids to stir the ricotta, egg and Parmesan into the spinach.

Spinach and Ricotta Cannelloni is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Spinach and Ricotta Cannelloni is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this 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. Prepare 900 g spinach
2. Get 750 g ricotta
3. Prepare 500 g mascarpone
4. Take 175 g grated Parmasan
5. Prepare 250 g mozerella
6. Make ready 8 garlic cloves
7. Take 4 tbsp milk
8. Prepare 3 tbsp caster sugar
9. Prepare 3 tbsp olive oil
10. Make ready 2 tbsp red wine vinegar
11. Prepare 2 tbsp basil
12. Get 4 tins chopped tomatoes
13. Take 2 boxes dried cannelloni

Fill cannelloni tubes with the prepared mixture To make the sauce, heat olive oil in frying pan, add tomato puree, basil, salt and pepper and bring to the boil. To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer to a large bowl, add the ricotta cheese, egg and nutmeg and combine with a fork. Spread half of the white sauce onto the base of the dish then drizzle over half of the tomato sauce.

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.

Arrange the filled cannelloni tubes evenly in a single layer. The ratio of spinach to ricotta is much higher in this more authentically Italian version. S. adaptations contain mostly ricotta just barely flecked with spinach, while it should really be larger chunks of hearty spinach with some ricotta and egg holding it all together. Place the spinach, ricotta, parmesan, parsley, garlic, lemon, dill, breadcrumbs, salt and pepper in a large bowl and mix to combine. Place the tomato puree and water in a second large bowl and mix to combine.

So that’s going to wrap it up for this special food spinach and ricotta cannelloni recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!