Recipe of Favorite Cottage Cheese, Spinach and Mushroom Cannelloni
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Perfect Cottage Cheese, Spinach and Mushroom Cannelloni. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Cottage Cheese, Spinach and Mushroom Cannelloni, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cottage Cheese, Spinach and Mushroom Cannelloni delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cottage Cheese, Spinach and Mushroom Cannelloni is 3-4 person. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can have Cottage Cheese, Spinach and Mushroom Cannelloni using 19 ingredients and 6 steps. Here is how you can achieve that.
Made this dish using a 29x23 cm oven dish which fits about 12 cannelloni. The cannelloni were hand-rolled using a lasagna sheet which had to be pre-boiled for 1 minute and 45 seconds then cooled for 2 minutes on a kitchen towel covered. With that said, the filling recipe is just enough but it would not hurt to make 1.5x of the recipe depending on the size of the cannelloni you’ll be using.
Ingredients and spices that need to be Get to make Cottage Cheese, Spinach and Mushroom Cannelloni:
- Tomato Sauce
- Olive oil
- 1 medium onion, chopped
- 2 400g-canned whole peeled tomatoes
- Salt and pepper
- Handful fresh basil
- Fillling
- Olive oil
- 3 gloves garlic, chopped
- 2 cups button mushroom, chopped
- 250 g spinach, washed
- 400 g cottage cheese
- 1 cup parmesan cheese, grated
- 1 egg yolk
- Pinch nutmeg
- Salt and pepper
- To assemble:
- 12 pcs Cannelloni
- Grated parmesan and cheddar cheese for toppings
Instructions to make Cottage Cheese, Spinach and Mushroom Cannelloni
- To make the tomato sauce, saute onion in olive oil until tender. Add the canned tomatoes and mashed with the back of the spoon. Add a cup of water and season with salt and pepper to taste. Let it simmer for 30-45 minutes over low fire, stirring occassionally. Towards the end of the cook, add the basil. Turn off heat and set aside.
- To make the filling, saute garlic in olive oil until soften. Add the mushroom and cook until moisture have simmered, about 5 minutes. Add the spinach and cover the pot with a lid for about 2-3 minutes or until spinach have wilted. Saute until moisture is gone. Turn off heat and let cool.
- Once the mushroom and spinach mixture have completely cooled, add the cottage cheese, parmesan, egg yolk and nutmeg. Mix until thoroughly combined. Season with salt and pepper to taste.
- To assemble, fill the cannelloni with using a teaspoon or a piping bag.
Drizzle some olive oil on the oven dish. Put about 2 ladles of the tomato sauce (depending on how the tomato sauce have reduced, you may want to add about 3-4 tablespoon of water or just enough to help cook the cannelloni pasta).
Arrange the cannelloni on the oven dish and then cover with the remaining sauce. Top with grated parmesan and cheddar cheese. - Baked on a pre-heated oven of 210-220 Celsius for 20 minutes covered with a foil then an additional 10 minutes uncovered (you may want to check with the pasta packaging direction).
- Serve warm with green salad.
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