Recipe of Spinach & Ricotta Cannelloni in 26 Minutes for Young Wife

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spinach & ricotta cannelloni. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Spinach & Ricotta Cannelloni is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Spinach & Ricotta Cannelloni is something which I have loved my whole life.

Перевод слова spinach, американское и британское произношение, транскрипция, словосочетания, примеры использования. Spinach is a leafy, green vegetable. It is one of the most nutritious foods on earth.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook spinach & ricotta cannelloni using 16 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Spinach & Ricotta Cannelloni:

1. Prepare 16 canelloni tubes
2. Make ready 3 cups fresh spinach leaves
3. Make ready 400 g ricotta cheese
4. Get 1/2 cup parmesan cheese, freshly grated
5. Get 200 g mozzarella cheese, sliced
6. Get 500 ml fresh cream
7. Get 800 g canned peeled tomatoes
8. Prepare 2 tablespoons fresh basil leaves, chopped
9. Prepare 2 1/2 tablespoons oregano, fresh and chopped
10. Prepare 1/4 nutmeg, grated
11. Make ready 2 tablespoons butter
12. Make ready olive oil
13. Make ready 2 cloves garlic, peeled & finely sliced
14. Take 1 teaspoon sugar
15. Get salt
16. Prepare black pepper freshly ground

Spinach is believed to be of Persian origin. Spinach is loaded with Vitamin C, folic acid, Vitamin K, calcium, fiber Spinach possess folate, potassium and various antioxidants which helps to provide neurological. From Middle English spinach, from Anglo-Norman spinache, from Old French espinoche, from Old Occitan espinarc, from Arabic إِسْفَانَاخ‎ (ʾisfānāḵ), from Persian اسپناخ‎ (espanâx). (UK, US) IPA(key): /ˈspɪnɪt͡ʃ/, /ˈspɪnɪd͡ʒ/. spinach (countable and uncountable, plural spinaches). Spinach is a low-calorie nutritional powerhouse.

Steps to make Spinach & Ricotta Cannelloni:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. 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.
3. 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.
4. 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.
5. 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.
6. By now the spinach should be cool. Squeeze any excess liquid out of it and keep that liquid aside in a bowl.
7. Finely chop the spinach and add to the liquid. Add the ricotta and a handful of Parmesan. Mix well.
8. 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.
9. Find an ovenproof dish that will fit the cannelloni in one layer. Pour the tomato sauce in it and lay the cannelloni on top.
10. Make a white sauce by mixing together the fresh cream, 2 handfuls of Parmesan and a little salt and pepper.
11. Spoon the white sauce over the cannelloni. Drizzle with olive oil, add the mozzarella pieces and sprinkle with the remaining Parmesan.
12. Bake for about 30 minutes until golden.

Spinach is a dark, leafy green vegetable that is packed with vitamins and other nutrients. Learn about the history of spinach, its nutritional contents, and how to incorporate it into the diet. Wikipedia Article About Spinach on Wikipedia. Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae, native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to one metre.

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