Recipe: Delicious Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni. Spinach is a dark, leafy green vegetable that is packed with vitamins and other nutrients. A superfood, spinach has a range of health benefits, including lowering the risk of cancer and reducing. Overview Information Spinach is a vegetable.

When grown in hot weather, spinach tends to "bolt"—in other words, it will spend all of its energy quickly producing flowers and seeds, rather than the tender, edible leaves. Spinach is notoriously nutritious and delicious too, so we've gathered our most-popular spinach recipes to round out your repertoire. Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia. You can have Spinach & Ricotta Cannelloni using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Spinach & Ricotta Cannelloni

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

It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably. Spinach salads, dips, quiches, casseroles, and sides.

Spinach & Ricotta Cannelloni instructions

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..

Get tons of top recipes starring this sensational super food.. Byrdhouse Spinach Soup, Jamie's Cranberry Spinach Salad, Crustless Spinach Quiche, Hot Artichoke and Spinach Dip II, Strawberry Spinach Salad I Spinach is an excellent source of many vitamins and minerals, including ():Vitamin A. Spinach is high in carotenoids, which your body can turn into vitamin A. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.