Spinach and Ricotta Cannelloni. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. I make it often throughout most of the year, except perhaps at the very height of summer. Yes, I love cannelloni that much!

S. adaptations contain mostly ricotta just barely flecked with spinach, while it should really be larger chunks of hearty spinach with. 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. You can have Spinach and Ricotta Cannelloni using 13 ingredients and 15 steps. Here is how you cook that.

Ingredients of Spinach and Ricotta Cannelloni

You need 900 g of spinach.
It's 750 g of ricotta.
It's 500 g of mascarpone.
You need 175 g of grated Parmasan.
You need 250 g of mozerella.
Prepare 8 of garlic cloves.
It's 4 tbsp of milk.
It's 3 tbsp of caster sugar.
Prepare 3 tbsp of olive oil.
You need 2 tbsp of red wine vinegar.
It's 2 tbsp of basil.
It's 4 tins of chopped tomatoes.
It's 2 boxes of dried cannelloni.

Don't give me a hard time with the cannelloni versus manicotti thing. In Italian-American restaurants these are called manicotti but in Italy especially. CANNELLONI FILLED WITH SPINACH AND RICOTTA Place some of the spinach and ricotta cheese mixture on a fresh lasagna sheet and carefully roll it together.

Spinach and Ricotta Cannelloni instructions

Boil a full kettle of water..
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)..
Run under some cold water to cool the spinach down. Leave to cool..
Chop the garlic. Add garlic and oil to a pan and set on a medium heat..
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..
Meanwhile in a separate bowl add the mascarpone and milk. Season and whisk. Set aside..
Check if the spinach is cool enough. Squeeze out all excess water. I like to take chunks and sqeeze into balls..
Chop the spinach. Get another bowl out and add the spinach, 100g Parmesan, ricotta and season. Mix well..
Get multiple oven proof dishes or foil trays if freezing. Split out the tomato sauce..
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..
Pour over the mascarpone mixture, splitting between dishes..
Drain and slice the mozzarella. Lay it over the cannelloni..
Season and sprinkle with remaining Parmesan..
Either pop in the oven for 30 minutes on 180 fan or let cool and freeze to cook later..
Serve..

Cannelloni, or literally 'big tubes', are filled with a mixture of veggies, herbs and cheese. Place the spinach, ricotta, parmesan, parsley, garlic, lemon, dill, breadcrumbs, salt and pepper in a large bowl and mix to combine. Cannelloni pasta tubes packed with a cheesy ricotta and chicken filling, and topped with a creamy and delicious tomato sauce. This cannelloni is a quick recipe that comes together with some fresh spinach, chicken, and ricotta cheese, all topped with an easy creamy sauce. See more ideas about Spinach ricotta cannelloni, Recipetin eats, Cannelloni. · Recipe VIDEO above.