This may be the favourite dish of the decade just gone...kidding...how could I ever choose? There are so many favourites from the past decade. When I consider how long I have been doing this cooking thing (as people like to refer to it as) I am amazed I am not fatter. Seriously. Look through this site. I have literally eaten every single thing you see. Thousands of recipes...this is no exception. I ate this too. Happily. YUM!
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- 2 Batches Marinara Sauce Recipe
- 200 Grams Mozzarella, cubed
- 100 Grams parmesan cheese cubed
- 100 Grams mature cheddar cheese cubed
- 3 cloves garlic
- 1 red onion
- 2 Handfuls basil fresh
- 800 Grams Spinach leaves
- 3 Pinches pink salt flakes BUY
- black pepper to taste
- 4 egg yolks
- 1 Kilo Fresh Ricotta Cheese Recipe
- 500 Grams Cannelloni tubes
Make the 2 batches of marinara sauce. Set aside.
Place the cheeses (except ricotta) in the Thermomix bowl and mill 10 sec/speed 10. Remove some to be used to sprinkle on top at the end.
Add the garlic and onion and chop 5 sec/speed 5
Add the basil and enough spinach to fill the Thermomix bowl and chop 5 sec/speed 8 Tip out into a large mixing bowl.
Continue chopping the spinach, one bowlful at a time until it's all chopped and added to the large mixing bowl.
Add the salt, pepper, egg yolks and ricotta to the bowl and mix with a spatula until it has all combined
Pour some of the marinara sauce into a tall baking dish/cake tin big enough to hold all the cannelloni. (You will need to do a dry practice run on this as it is surprising how many a tin can hold. We used a 19cm round cake tin.)
Fill the cannelloni tubes with the spinach and ricotta mix, placing them upright in the baking dish.
Pour marinara sauce over the cannelloni to fill all the gaps and cover the cannelloni. Top with grated cheese.
Bake, covered in foil for 1 hour. Remove foil and bake for a further 30 minutes or until cooked through.
Garnish with a few fresh basil leaves.
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