Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, cheese and spinach stuffed cannelloni with a meat ragù. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Stuff the mixture into the cannelloni tubes with a small spoon or a piping bag. Arrange the cannelloni shells down inside of a baking dish or a clay baker. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. The most common variety is a spinach and ricotta filling topped with a tomato sauce which is the version I am sharing today.
Cheese and Spinach stuffed Cannelloni with a meat ragù is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Cheese and Spinach stuffed Cannelloni with a meat ragù is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have cheese and spinach stuffed cannelloni with a meat ragù using 12 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Cheese and Spinach stuffed Cannelloni with a meat ragù:
- Take cannelloni pasta
- Get soft cheese
- Make ready x 400 g canned chopped tomatoes
- Make ready baby spinach
- Make ready garlic, minced
- Make ready medium mushrooms, diced
- Take minced beef
- Prepare Olive oil
- Prepare Salt
- Prepare Nutmeg
- Take Black pepper
- Get Garlic powder
Perfect for feeding a whole family. I craved pasta so I bought cannelloni and decided to stuff them with cheese and spinach. Oh my, what a great combination! Cannelloni stuffed with meat - a dish known and valued by gourmets around the world.
Steps to make Cheese and Spinach stuffed Cannelloni with a meat ragù:
- Preheat the oven to 180C
- Note about the cheese used. Ricotta is preferable but we used Philadelphia light cream cheese due to allergies. If seasoned correctly, tastes great!
- Mince 2 handfuls of baby spinach. Mix with cheese, 2 tbsp olive oil, pinch of salt, shake of nutmeg, pinch of garlic powder and black pepper. Mix thoroughly and adjust to taste.
- Bring a large pot of water, with a pinch of salt and some olive oil, to boil. Add the cannelloni and cook for 3 minutes
- Meanwhile dice up the mushrooms and garlic and add to a saucepan with olive oil. Cook them for 3 minutes or until they begin to sweat.
- As you're doing this, your cannelloni might be done! Take them out carefully with a fork. They should still be quite hard. Try not to break them 😊
- Now as the cannelloni cool down, add your beef mince to the mushrooms and begin to brown it on a high temperature. Add pinches of: salt, pepper, garlic, rosemary, nutmeg.
- When the meat is brown, add the tomatoes. Let simmer as you stuff the pasta.
- As you let the meat cook, stuff the cannelloni. I used a thin butter knife and a teaspoon. Lay them down in a glass baking tray with a little olive oil underneath them.
- Taste test the meat sauce. Adjust flavours as needed. Once satisfied cover the pasta with the meat sauce.
- Cover with tinfoil and bake in the oven for 15-20minutes.
- Enjoy 😊
Oh my, what a great combination! Cannelloni stuffed with meat - a dish known and valued by gourmets around the world. This dish is typical of the region of Tuscany, Umbria and Emilia There are several options for filling - minced meat, Rikota spinach. This recipe has a rich taste, as It is using. Spinach and cottage cheese stuffed in tubular pasta or cannelloni covered with oodles of cheese always finds its way in dinner menus!
So that’s going to wrap it up for this exceptional food cheese and spinach stuffed cannelloni with a meat ragù recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
