Spinach & Ricotta Cheese Cannelloni

Spinach & Ricotta Cheese Cannelloni

Spinach & Ricotta Cannelloni

Spinach & Ricotta cheese Cannelloni

We (me and my kids ) always have fun in our kitchen. I loved to cook and bake with them since they’re little, those are the precious and enjoyable time with them. Even  they’re grew up now, we still playing around in the kitchen if we have time.

This is one of the dish we loved to make, simple but very tasteful.

Spinach & Ricotta Cheese Cannelloni

Ingredient: 

  1.   400g Frozen Spinach
  2.   8 sheets of dried Lasagna
  3.   1 canned of  chopped tomato
  4.   1 tub of Ricotta cheese  (about 250g)
  5.   50g Grated cheddar cheese
  6.   1 tsp of mixed herbs
  7.   1/2 tsp Brown sugar
  8.   Salt and freshly ground black pepper, grated nutmeg
Spinach & Ricotta Cannelloni

Spinach & Ricotta cheese Cannelloni

Method: 

  • Preheat the oven to 400°F/200°C/180°C (fan oven), or gas mark 6.
  • Heat the chopped tomato into a saucepan, add mixed herbs, salt and black pepper and 1/2 tsp of brown sugar to bring the flavour out.
Spinach & Ricotta Cannelloni, ( tomato sauce on top of Cannnelloni)

Spinach & Ricotta cheese Cannelloni, ( tomato sauce on top of Cannnelloni)

  • Toss the frozen swater. Squeeze all the water out of the spinach, put into a large bowl and add the ricotta cheese, mix it well, add seasoning, set aside.
  • Put the reserved water back into the saucepan, add few drops of oil, put one sheet of lasagna inside first, just one by one to prevent they stick together, toss in the hot water for about 5 minutes.
  • Spread 1 or 2 tbsp of cooked tomato sauce on a bottom of an oven proofed container to prevent the pasta stick on the container, spoon one tbsp of spinach mixture on one side of the pasta, roll it out to form a cannelloni, repeat the same way for the rest of the pasta, arrange them on the oven proofed container, spoon the remaining tomato sauce on top, grated the cheddar cheese on top of the layer, add some more salt and black pepper, nutmeg on top, transfer on a preheat oven for about 10 minutes to melt the cheese. Serve hot!
Spinach & Ricotta Cannelloni

Spinach & Ricotta cheese Cannelloni

Spinach & Ricotta Cannelloni

Spinach & Ricotta cheese Cannelloni

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7 thoughts on “Spinach & Ricotta Cheese Cannelloni

      • Uff.. i am not sure, we are in a tiny apartment with just a little stove that has a couple of burners while we are waiting to move into our new place at the beginning of April..although i still don’t know if i will have an oven immediatly or not.. 😛 I hope so because now i don’t have one i keep fiding and craving all things baked or roasted!!!

      • Hi PsyKdeliaSmith,
        Even a small table top oven to do the baking, I think you must be a good baker/chef.
        Hope you have a nice kitchen after you move in your new place, and we can see lots of good food from you.

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