Super Simple Spinach And Ricotta Cannelloni Food

SUPER SIMPLE SPINACH AND RICOTTA CANNELLONI

Steps:

• Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
• Place a large colander in the sink. Put the spinach in the colander and pour over enough boiling water to wilt the spinach. Leave to drain and cool.
• Next, gently fry the sliced garlic in a tablespoon of olive oil for a minute or two. Do not allow the garlic to colour. Tip in the 2 tins of tomatoes and bring the sauce to the boil. Turn off the heat and leave.
• Next make the cheese sauce. Melt the butter in a medium sized pan on a low heat. When the butter is foaming, add the flour and stir until it's mixed in. Then keep cooking for 2 minutes, stirring frequently.
• Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before you add the next bit. If you do this slowly on a very low heat, you should end up with a smooth sauce with no lumps. However, if it does go wrong for any reason, you can always use a whisk to beat out the lumps.
• When all the milk is incorporated, turn off the heat and add the parmesan, nutmeg, salt and pepper.
• The spinach should now be cool enough to handle. Squeeze the spinach in your hands to get as much of the water out as you can, roughly chop it and then tip the spinach into a bowl.
• Add the ricotta, basil, lemon zest and lemon juice to the spinach and mix together. Season with salt and pepper to taste.
• To assemble the cannelloni: pour half the tomato sauce into a large ovenproof dish (big enough to fit 12 cannelloni tubes on one level.) Fill each cannelloni tube with about 2 tablespoons of mixture, using a teaspoon or piping bag. Arrange the tubes in the dish. Pour over the remaining tomato sauce and then the cheese sauce, ensuring all the cannelloni tubes are well covered with sauce.
• Bake for 20 minutes until golden and bubbling. Serve with a side salad and some garlic bread too, if you fancy.

SPINACH & RICOTTA CANNELLONI

Steps:

• Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside.
• Mix the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper in a bowl.
• Cut the fresh lasagne sheets in half. Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray. Repeat with the remaining lasagne sheets and mixture.
• Pour over the passata, sprinkle with the grated mozarella cheese and bake in the oven for 30 minutes.
• Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside.
• Place the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper into the Thermomix bowl. Mix for 10 seconds, Speed 3. Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until completely combined.
• Cut the fresh lasagne sheets in half.
• Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray.
• Repeat with the remaining lasagne sheets and mixture.
• Pour over the passata, sprinkle with the grated mozarella cheese and bake in the oven for 30 minutes.

SPINACH & RICOTTA CANNELLONI

Steps:

• First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
• 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). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
• Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

SPINACH AND RICOTTA CANNELLONI

Steps:

• Bring a large pot of lightly salted water to a boil.
• In a pan with olive oil fry minced garlic cloves for 1-2 minutes.
• Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach.
• In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg.
• When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water.
• Heat oven to 180C/360f.
• Transfer the filling into piping bag and fill all cannelloni tubes.
• Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in). Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese.
• Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more.
• for full video recipe visit my youtube channel: The cooking foodie https://www.youtube.com/watch?v=8hwU6oum7GA.

SPINACH RICOTTA CANNELLONI

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
• Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
• Stir through basil or dried herbs. Set aside.
• Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
• Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
• Preheat oven to 180C/350F.
• Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
• Spread a bit of Sauce on the base.
• Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
• Pipe the filling into the tubes. Place in baking dish.
• Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
• Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
• Serve, garnished with extra basil if desired.

SPINACH AND RICOTTA CANNELLONI

Steps:

• Wash the spinach and blend in the processor to finely chop it.
• Mix the processed spinach, ricotta, half the garlic and season with salt.
• Cut each lasagne sheet in half (along the shorter side).
• Put about 2 tablespoons of filling on the end of each half and roll up to form a roll. It should be really full - doesn't matter if bits of filling fall out and you make a mess.
• Put each roll straight into a greased lasagne type baking tin. Pack them really close together so they don't open whilst cooking!
• Blend mushrooms, parsley and basil, and mix with tomatoes and the rest of the garlic.
• Pour this sauce over the cannelloni and sprinkle over the cheese.
• Bake for about 35 minutes on gas mark 6 or until golden brown and bubby on top.
• Enjoy!

SPINACH & RICOTTA CANNELLONI

Steps:

• Heat the oil in a pan, and cook the onion and garlic until tender. Add the spinach and cook for 2 minutes, stirring often.
• Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. Mix well.
• Stuff each canneloni tube, and put in a baking dish.
• Pour the jar of sauce over the pasta.
• Top with cheese, and bake at 180C until cheese is golden, and the sauce is bubbling (about 30 minutes).