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We hope you got insight from reading it, now let’s go back to spinach & ricotta cannelloni recipe. You can have spinach & ricotta cannelloni using 16 ingredients and 12 steps. Here is how you do that.
The ingredients needed to make Spinach & Ricotta Cannelloni:
- Use 16 canelloni tubes
- You need 3 cups fresh spinach leaves
- Use 400 g ricotta cheese
- Take 1/2 cup parmesan cheese, freshly grated
- Take 200 g mozzarella cheese, sliced
- Prepare 500 ml fresh cream
- Use 800 g canned peeled tomatoes
- Prepare 2 tablespoons fresh basil leaves, chopped
- You need 2 1/2 tablespoons oregano, fresh and chopped
- You need 1/4 nutmeg, grated
- Prepare 2 tablespoons butter
- Prepare olive oil
- Take 2 cloves garlic, peeled & finely sliced
- Get 1 teaspoon sugar
- Take salt
- Use black pepper freshly ground
Steps to make Spinach & Ricotta Cannelloni:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large saucepan on high heat and add the butter, a drizzle of olive oil, one of the sliced garlic cloves, the marjoram/oregano and the grated nutmeg.
- When the garlic is soft, add the spinach and keep turning it over. After 5 minutes, empty the pan into a large bowl and leave to cool.
- Place the pan back on the heat, add a little olive oil, the other sliced garlic clove and the tomatoes including the sauce from their cans.
- Bring to the boil then turn the heat down. Add a pinch of salt and pepper and the sugar. Simmer for about 15 minutes, until you get a loose tomato sauce consistency. Take the pan off the heat and add the basil leaves.
- By now the spinach should be cool. Squeeze any excess liquid out of it and keep that liquid aside in a bowl.
- Finely chop the spinach and add to the liquid. Add the ricotta and a handful of Parmesan. Mix well.
- Fill the cannelloni with this mixture using a piping bag. If you do not have one, fill the corner of a sandwich bag with the mixture, then twist the bag up and cut the corner off. Gently squeeze the filling into the cannelloni tubes so each one is filled right up.
- Find an ovenproof dish that will fit the cannelloni in one layer. Pour the tomato sauce in it and lay the cannelloni on top.
- Make a white sauce by mixing together the fresh cream, 2 handfuls of Parmesan and a little salt and pepper.
- Spoon the white sauce over the cannelloni. Drizzle with olive oil, add the mozzarella pieces and sprinkle with the remaining Parmesan.
- Bake for about 30 minutes until golden.
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