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@krarrfdl:

كرير فاضل🦎
كرير فاضل🦎
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Friday 17 July 2026 00:51:58 GMT
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Cheesy Spinach & Ricotta Cannelloni 🍅✨ Creamy ricotta and spinach stuffed into cannelloni, baked in a rich herby tomato sauce with lots of melted mozzarella and parmesan. Soooo goood❤️ Ingredients: Cannelloni: • 17.5 oz / 500 g ricotta • 9 oz / 250 g frozen spinach, thawed and squeezed very dry • 2½ oz / 70 g fresh spinach, finely chopped (optional) • 1 egg • ¾ cup / 80 g freshly grated parmesan • 1½ cups / 150 g shredded mozzarella • 2 cloves garlic, minced • ½ tsp nutmeg • Salt and black pepper • 9 oz / 250 g cannelloni tubes Tomato Sauce: • 2 tbsp olive oil • 1 onion, finely chopped • 3 cloves garlic, minced • 1 tbsp tomato paste • 2 cans (14 oz / 400 g each) crushed tomatoes • 1 tsp dried oregano • ½ tsp dried thyme • 1 tsp sugar • Salt and black pepper • ½–⅔ cup / 120–160 ml chicken or vegetable broth • chili flakes (optional) Topping: • 1½ cups - 2cups / 150 g shredded mozzarella • 1 cup / 100 g freshly grated parmesan Instructions 1. Make the filling: Thaw the frozen spinach and squeeze out as much liquid as possible, then chop it finely. Chop the fresh spinach and mix it in with the frozen - this adds color and a fresher taste. In a bowl, combine all the ingredients for the filling. Mix until creamy and well combined. 2. Make the tomato sauce: In a large pan over medium heat: • Heat olive oil • Cook onion for 6–8 minutes until soft • Add garlic and cook 30 seconds Stir in tomato paste and cook for about 1 minute. Add crushed tomatoes, oregano, thyme, sugar, salt and pepper. Pour in ½–⅔ cup broth and simmer for 10–15 minutes until the sauce is flavorful but still slightly loose. 3. Fill the cannelloni: Transfer the ricotta mixture to a piping bag (or zip bag with the corner cut) and fill the dry cannelloni tubes. 4. Assemble: Spread about one third of the tomato sauce on the bottom of a baking dish. Place the filled cannelloni in a single layer. Pour sauce over the pasta so most of the tubes are covered. Top generously with mozzarella and parmesan. 5. Bake: Cover and bake 350°F / 180°C for 35 min. Uncover 15–20 min until golden. Rest 10 min. Enjooooy 🫶 #CapCut
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