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Great recipe for Four Cheese Spinach Cannelloni. This is based on a Jamie Oliver method of cooking cannelloni, using creme fraiche rather than a bechamel sauce on top, and using the roasting tray to cook the tomato sauce, both of which reduce effort levels, although you still have to physically. In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.

Alright, don’t linger, let’s approach this four cheese spinach cannelloni formula with 14 substances which are undoubtedly easy to find, and we have to process them at the very least through 9 ways. You should invest a while on this, so the resulting food could be perfect.

Composition of Four Cheese Spinach Cannelloni:

1. Need 2 - large bags spinach, washed
2. Make ready 400 g for ricotta cheese
3. Provide 200 g - feta cheese
4. Get for nutmeg
5. Make ready for salt and white and black pepper
6. Prepare 100 g - Parmesan
7. Give 24 - dried canneloni tubes
8. Provide 2 tins for tomatoes
9. Take 2 garlic cloves, peeled and thinly sliced
10. Take handful fresh basil leaves
11. Provide 1-2 balls of buffalo mozzarella
12. Take 600 g of creme fraiche
13. Need 2 - eggs
14. Need 150 g Parmesan

Today, I will show you a way to prepare a special dish, four cheese spinach cannelloni. One of my favorites food recipes. For mine, I will make it a bit tasty. Pancakes make brilliant cannelloni - lighter, I think, than pasta.

Four Cheese Spinach Cannelloni making:

1. Shake the washed spinach and place in a steamer or large pan on a medium heat, cook until wilted. Squeeze the spinach with a wooden spoon or your hands to remove most of the water. That huge pile of fresh leaves will now be a compact soggy little lump!
2. In a large bowl mix together the ricotta cheese, crumbled feta, and a couple of handfuls of grated Parmsan and a good grating of nutmeg and salt and white and black pepper.
3. Select a roasting tray that you can use on the stove top as well as in the oven, and into which the 24 cannelloni tubes will fit. Place this on a medium heat, add a splash of olive oil and fry the sliced garlic, add the basil leaves and the two cans of tomatoes, together with a little water, salt, black pepper and a pinch of sugar if you wish. Break the tomatoes up, then leave to bubble while you stuff the cannelloni tubes.
4. Chop the spinach finely and add to the bowl of cheeses. Mix well and check to see if you need to add seasoning, do taste it - you don't want a bland filling. Jamie suggests using a piping bag to get the spinach and cheese mixture into the tubes, but I just use fingers and the end of a teaspoon. This is quite a mindful therapeutic activity that can't be hurried.
6. Once the tomato sauce is thick, check for seasoning and remove from the heat. In a bowl mix together the creme fraiche, eggs and Parmesan for the topping, loosen it with a little water and season to taste. Jamie adds two anchovies to his version but I didn't this time. Preheat the oven to 180C/Gas 4.
7. Tear the mozarella ball into rough pieces and dot them over the top.
8. Ladle or spoon the cream sauce over the top, and then sprinkle over some more grated Parmesan. I added a dash of paprika too.
9. Bake in the oven until golden on the top, check the pasta is cooked by inserting the point of a knife into a tube. Allow it to settle for 5 minutes, then serve with a leafy salad.

Drain the spinach and let cool, then squeeze to extract the excess liquid. Heat oil in a large skillet over medium high heat. Add tomato, water, salt and pepper. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture.

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