Four Cheese Spinach Cannelloni
Four Cheese Spinach Cannelloni

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, four cheese spinach cannelloni. One of my favorites food recipes. This time, I’m gonna 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. P: The pancakes could dry out if not covered properly if. Pancakes make brilliant cannelloni - lighter, I think, than pasta.

Four Cheese Spinach Cannelloni is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Four Cheese Spinach Cannelloni is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook four cheese spinach cannelloni using 14 ingredients and 9 steps. Here is how you cook that.

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

In a large bowl combine the four cheeses. Add the egg, lemon zest and juice, stir well and season with salt and pepper. Stuff the mixture into the cannelloni tubes with a small spoon or a piping bag. Arrange the cannelloni shells down inside of a baking dish or a clay baker.

Instructions 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.

Stuff the mixture into the cannelloni tubes with a small spoon or a piping bag. Arrange the cannelloni shells down inside of a baking dish or a clay baker. Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. Crepe Cannelloni Recipe with Ricotta and Spinach using my grandmother technique.

So that’s going to wrap this up with this special food four cheese spinach cannelloni recipe. Thanks so much for reading. I am sure you will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!