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Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, spinach and ricotta cheese with cannelloni. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Spinach and ricotta cheese with cannelloni is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Spinach and ricotta cheese with cannelloni is something that I have loved my whole life. They’re nice and they look fantastic.
Imagine coming home to this Spinach and Ricotta Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple homemade tomato basil sauce and melted cheese. Along with this slow cooked Beef Lasagna and Vegetable Lasagna, Cannelloni is one of my signature cosy-food recipes! Get the kids to stir the ricotta, egg and Parmesan into the spinach.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have spinach and ricotta cheese with cannelloni using 14 ingredients and 12 steps. Here is how you cook that.
What needs to be prepared of Spinach and ricotta cheese with cannelloni:
- Make ready 200 g riccota cheese
- Make ready 200 g mozerella cheese
- Take 2 cup spinach
- Make ready 250 g tomatoes (grinded)
- Get Cannelloni pasta or lasagne sheets folded in a long tube
- Get 2 medium onions
- Get 1 tbs garlic chopped
- Make ready 1 egg
- Take 1 tbs lemon juice
- Take Salt as req
- Take Black pepper
- Make ready 5-6 Curry leaves
- Prepare 5-6 tbs Oil
- Get 1 tbs parmesan cheese
Fill the cannelloni shells with the ricotta and spinach mixture (you can place the mixture in a piping bag and pipe it or or spoon it in). Take spinach, ricotta and parmigiano cheese, an egg and put all in a bowl. Add salt grounded pepper and a pinch of nutmeg. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches).
To Make Spinach and ricotta cheese with cannelloni:
- Chopped onion fry in 3tbs oil and add crushed garlic and fry till light brown.
- Add Curry leaves and fry for 1 min then add tomatoes grinded 1 cup water salt pepper and lemon juice and cook for 15 min.
- Make sure sauce is not much thick.
- Cut the onion in thin slice and fry in 1-2 tbs oil and fry till it's soft.
- Add chopped spinach cook till it's wilted 5_7min.let this mixture cool down.
- Then add riccota cheese 1 egg and 1 tbs parmesan cheese, salt, pepper and mix together.
- Then fill up the cannelloni tubes.
- Pre heated the oven 160 degrees.
- In a backing tray brush some oil and put some sauce on the base.
- Line up all the cannelloni tubes and pour tomatoe sauce on the top.make sure tubes are covered with mozerella cheese.
- Bake 40-45 min till pasta is cooked.
- At the end grill the cheese till light brown.
When cool enough to handle squeeze out the excess water. Season well with salt, pepper and the nutmeg. Add the filling to a piping bag with a large dip or a freezer bag and squeeze the filling into the tubes. Mix the filling according to the recipe below. Spoon filling into a piping bag or a freezer bag with the corner cut off.
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