Do you know what I like the most when I cook?… It is when the kids eat it, like it, and ask for a second round. For me, this is the ultimate satisfaction!!! To be a food blogger can be a little complicated when 4 little kids are picky with every single ingredient… Believe me, it stops me from creating a lot of new dishes. But when they eat it and you see that they are just enjoying it and you hear the beautiful sound that makes “hmmm yummy” that is it you are a winner !!!
For 10 Cannelloni
16 oz white mushroom
32 oz fresh spinash
7-8 cloves garlic
1 cup ricotta cheese
1/2 cup parmesan cheese
1/3 shredded mozzarella
5-6 leaves basil more for finishing touch
some olive oil
Salt & pepper to taste
Just a pinch of nutmeg
Some fresh mozzarella
1 1/2 cup tomato sauce or more if you like it wet.
Boil the pasta just 9 minutes, drain and set aside.
Cut the mushroom in small cube and spinach into thin slice. Crush the garlic. In a saucepan with some olive oil saute mushroom with half the amount of garlic until the mushroom has completely reduced and golden. Set in a large bowl and repeat process with spinach and the rest of the garlic. When the spinach is cooked and nicely colored add to the mushroom. Mix in the ricotta, parmesan, mozzarella, salt pepper nutmeg, and the basil cut into very thin slice.
Pipe the cheese and veggies mixture in a pastry bag and start filling your pasta. Place them in an oven bake wear, cover with tomato sauce and drizzle with some shredded mozzarella cheese or gruyere ( everything is better with gruyere”)
In the oven it goes cover for 40 minutes at 350 F then uncover and finish cooking for 4-5 minutes at 450 F
Serve with a sprinkle of parmesan and a drizzle of olive oil
PS : You can add the veggies that you like to this base ( asparagus, very small dice of bell pepper , zucchini etc….)
Voila a super recipe that the all family enjoy!!!
Come follow me on Instagram
https://www.instagram.com/frenchyladycuisine/
if you want to watch this recipe !!!
