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Heat oil in a large skillet over medium high heat. Add tomato, water, salt and pepper. Place the spinach on a board so you can chop it up.

Spinach and ricotta cheese with cannelloni cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be shown at many recognized incidents actually. I am certain you will see lots of people who just like the Spinach and ricotta cheese with cannelloni dishes that you simply make.

Alright, don’t linger, let’s course of action this spinach and ricotta cheese with cannelloni formula with 14 elements which are undoubtedly easy to have, and we have to process them at the very least through 12 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients Spinach and ricotta cheese with cannelloni:

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

Spinach and ricotta cannelloni, a classic, foolproof recipe and a family favourite. 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. 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 process:

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. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner.

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