How to Make Perfect Spinach and ricotta cheese with cannelloni

Spinach and ricotta cheese with cannelloni. The Spinach and Ricotta Filling is creamy, has the perfect spinach to ricotta ratio, and made extra tasty with the addition of parmesan and cheese. It's so good, I can eat spoonfuls of it straight out of the bowl! Here's what's in it: Place the spinach on a board so you can chop it up.

Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. The ratio of spinach to ricotta is much higher in this more authentically Italian version. Spinach and ricotta cannelloni, a classic, foolproof recipe and a family favourite. You can cook Spinach and ricotta cheese with cannelloni using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Spinach and ricotta cheese with cannelloni

1. Prepare 200 g of riccota cheese.
2. Prepare 200 g of mozerella cheese.
3. You need 2 cup of spinach.
4. You need 250 g of tomatoes (grinded).
5. You need of Cannelloni pasta or lasagne sheets folded in a long tube.
6. You need 2 of medium onions.
7. You need 1 tbs of garlic chopped.
8. Prepare 1 of egg.
9. You need 1 tbs of lemon juice.
10. You need of Salt as req.
11. You need of Black pepper.
12. It's 5-6 of Curry leaves.
13. You need 5-6 tbs of Oil.
14. It's 1 tbs of parmesan cheese.

Cannelloni pasta tubes filled with a creamy spinach and ricotta filling, baked in a super simple and delicious tomato sauce and topped with melting mozzarella cheese. You cannot go wrong with this recipe… Begin by making cannelloni's filling. Take spinach, ricotta and parmigiano cheese, an egg and put all in a bowl. Add salt grounded pepper and a pinch of nutmeg.

Spinach and ricotta cheese with cannelloni instructions

1. Chopped onion fry in 3tbs oil and add crushed garlic and fry till light brown..
2. Add Curry leaves and fry for 1 min then add tomatoes grinded 1 cup water salt pepper and lemon juice and cook for 15 min..
3. Make sure sauce is not much thick..
4. Cut the onion in thin slice and fry in 1-2 tbs oil and fry till it's soft..
5. Add chopped spinach cook till it's wilted 5_7min.let this mixture cool down..
6. Then add riccota cheese 1 egg and 1 tbs parmesan cheese, salt, pepper and mix together..
7. Then fill up the cannelloni tubes..
8. Pre heated the oven 160 degrees..
9. In a backing tray brush some oil and put some sauce on the base..
10. Line up all the cannelloni tubes and pour tomatoe sauce on the top.make sure tubes are covered with mozerella cheese..
11. Bake 40-45 min till pasta is cooked..
12. At the end grill the cheese till light brown..

These are packed full of ricotta, spinach and plenty of parmesan then served with a rich tomato sauce and just the right amount of Bechamel. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. In a separate bowl, stir together spaghetti sauce and water.