Easiest Way to Prepare Homemade Spinach and Ricotta Cannelloni

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, spinach and ricotta cannelloni. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Spinach and Ricotta Cannelloni is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Spinach and Ricotta Cannelloni is something which I have loved my entire life.

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

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.

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