Spinach and Ricotta Cannelloni (Maltese Style)
Very delicious.
Cooking Instructions
- 1
Boil water in pot and add Sea Salt. Once boiling add Spinach. Let it boil for 10 - 15mins and sieve it.
- 2
Preheat oven at 150 C
- 3
Place skillet on burner and add olive oil, garlic and onions and cook for 10mins.
- 4
Then add Spinach and Ricotta and stir for 5mins or until mixed well.
- 5
Add Vegetable Stockpot, Infusion Stockpot, Basil, Parsley, Salt and Pepper and stir well for another 5mins.
- 6
Add White Wine, Half a packet of Bascamella and Parmesan cheese and stir well until mixture looks thick and a bit creamy.
- 7
Stuff all 30 Cannelloni and place in a dish of your preference. Always remember to use either non stick dishes or glaze dish well.
- 8
Once Cannelloni in dish, pour a bit of milk in dish to cook well (do not pour a lot cause cannelloni will become soggy)
- 9
Spread the remaining Bascamella on Cannelloni making sure they are all covered and spread remaining Parmesan cheese.
- 10
Place dish in oven and bring the heat up to 200 C. Mind the cannelloni cause we do not want to burn them and start preparing the sauce.
- 11
Sauce:
- 12
Place skillet on burner add olive oil, garlic and onions, and cook for 10 mins.
- 13
Add in Minced Beef and stir it until beef cooked well.
- 14
Add Tomato Pulp and Tomatoes Puree and stir for 5mins.
- 15
Add Red Wine and stir for 2mins.
- 16
Add Beef Stockpot, Salt, Pepper and Tomato Cup of Soup. Stir well for 2mins.
- 17
Finally add sugar and stir for 5mins.
- 18
Once everything is cooked place Tomato sauce first on plate, then serve Cannelloni on top and serve bread with it.
- 19
And this is how we cook it in Malta!!! Mediterranean Style
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