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Before you jump to Spinach & Ricotta Cannelloni recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Reasons Why Consuming Apples Is Good.
I am sure you have heard that you should be eating an apple a day but did you ever wonder why this is important? You may know individuals that live by this and also require that their children live by this principle as well. You will even find that folks in other country’s also follow this simple rule and they don’t even know why. In this post we are going to be taking a look at apples to see if they really are a food that will help to keep you healthy.
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To conclude, I guess an apple a day definitely can keep the doctor away and now you recognize why. The huge benefits we covered are only a couple of of the benefits that eating apples can provide. If you look and ask around, you are going to come to see that the benefits can appear limitless. So do yourself a favor and purchase some apples when you go to the store. You will notice that your overall health could significantly be benefited by eating apples.
We hope you got benefit from reading it, now let’s go back to spinach & ricotta cannelloni recipe. To cook spinach & ricotta cannelloni you only need 16 ingredients and 12 steps. Here is how you do that.
The ingredients needed to make Spinach & Ricotta Cannelloni:
- Use 16 canelloni tubes
- You need 3 cups fresh spinach leaves
- Prepare 400 g ricotta cheese
- Provide 1/2 cup parmesan cheese, freshly grated
- Take 200 g mozzarella cheese, sliced
- Use 500 ml fresh cream
- You need 800 g canned peeled tomatoes
- You need 2 tablespoons fresh basil leaves, chopped
- Get 2 1/2 tablespoons oregano, fresh and chopped
- Take 1/4 nutmeg, grated
- Get 2 tablespoons butter
- You need olive oil
- Provide 2 cloves garlic, peeled & finely sliced
- Use 1 teaspoon sugar
- You need salt
- Get black pepper freshly ground
Instructions to make Spinach & Ricotta Cannelloni:
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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.
- 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.
- 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.
- 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.
- By now the spinach should be cool. Squeeze any excess liquid out of it and keep that liquid aside in a bowl.
- Finely chop the spinach and add to the liquid. Add the ricotta and a handful of Parmesan. Mix well.
- 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.
- Find an ovenproof dish that will fit the cannelloni in one layer. Pour the tomato sauce in it and lay the cannelloni on top.
- Make a white sauce by mixing together the fresh cream, 2 handfuls of Parmesan and a little salt and pepper.
- Spoon the white sauce over the cannelloni. Drizzle with olive oil, add the mozzarella pieces and sprinkle with the remaining Parmesan.
- Bake for about 30 minutes until golden.
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