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Step-by-Step Guide to Make Ultimate Spinach and Ricotta Cannelloni

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Spinach and Ricotta Cannelloni

Before you jump to Spinach and Ricotta Cannelloni recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Many of us believe that comfort foods are not good for us and that we must stay away from them. However, if your comfort food is candy or junk food this might be true. Otherwise, comfort foods can be really healthy and good for you. There are a number of foods that actually can improve your moods when you consume them. If you seem to feel a little bit down and you're in need of a happiness pick me up, try a few of these.

Some grains are really wonderful for repelling bad moods. Quinoa, millet, teff and barley are all really excellent for helping increase your happiness levels. They help you feel full as well which can truly help to improve your mood. Feeling starved can truly bring you down! The reason these grains are so good for your mood is that they are not difficult to digest. They are simpler to digest than other foods which helps kick up your blood sugar levels and that, in turn, elevates your mood.

You can see, you don't need junk food or foods that are terrible for you just so to feel better! Try some of these tips instead.

We hope you got benefit from reading it, now let's go back to spinach and ricotta cannelloni recipe. You can have spinach and ricotta cannelloni using 13 ingredients and 15 steps. Here is how you do that.

The ingredients needed to cook Spinach and Ricotta Cannelloni:

  1. Get 900 g of spinach.
  2. Get 750 g of ricotta.
  3. Get 500 g of mascarpone.
  4. You need 175 g of grated Parmasan.
  5. Provide 250 g of mozerella.
  6. Take 8 of garlic cloves.
  7. Take 4 tbsp of milk.
  8. Get 3 tbsp of caster sugar.
  9. Take 3 tbsp of olive oil.
  10. Prepare 2 tbsp of red wine vinegar.
  11. Take 2 tbsp of basil.
  12. Take 4 tins of chopped tomatoes.
  13. Take 2 boxes of dried cannelloni.

Steps 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..

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