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We hope you got benefit from reading it, now let’s go back to four cheese spinach cannelloni recipe. To make four cheese spinach cannelloni you need 14 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Four Cheese Spinach Cannelloni:
- Get 2 large bags spinach, washed
- You need 400 g ricotta cheese
- Get 200 g feta cheese
- Use nutmeg
- Use salt and white and black pepper
- Get 100 g Parmesan
- Provide 24 dried canneloni tubes
- Use 2 tins tomatoes
- Provide 2 garlic cloves, peeled and thinly sliced
- Provide handful fresh basil leaves
- Use 1-2 balls of buffalo mozzarella
- Use 600 g creme fraiche
- Take 2 eggs
- Take 150 g Parmesan
Instructions to make Four Cheese Spinach Cannelloni:
- 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!
- 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.
- 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.
- 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.
- 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.
- Tear the mozarella ball into rough pieces and dot them over the top.
- Ladle or spoon the cream sauce over the top, and then sprinkle over some more grated Parmesan. I added a dash of paprika too.
- 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.
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