Steps to Make Thomas Keller Cottage Cheese, Spinach and Mushroom Cannelloni

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, cottage cheese, spinach and mushroom cannelloni. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cottage Cheese, Spinach and Mushroom Cannelloni is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Cottage Cheese, Spinach and Mushroom Cannelloni is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook cottage cheese, spinach and mushroom cannelloni using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cottage Cheese, Spinach and Mushroom Cannelloni:

1. Make ready Tomato Sauce
2. Get Olive oil
3. Get 1 medium onion, chopped
4. Prepare 2 400g-canned whole peeled tomatoes
5. Get Salt and pepper
6. Prepare Handful fresh basil
7. Prepare Fillling
8. Take Olive oil
9. Take 3 gloves garlic, chopped
10. Take 2 cups button mushroom, chopped
11. Prepare 250 g spinach, washed
12. Make ready 400 g cottage cheese
13. Get 1 cup parmesan cheese, grated
14. Prepare 1 egg yolk
15. Prepare Pinch nutmeg
16. Get Salt and pepper
17. Get To assemble:
18. Prepare 12 pcs Cannelloni
19. Make ready Grated parmesan and cheddar cheese for toppings

Instructions to make Cottage Cheese, Spinach and Mushroom Cannelloni:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Serve warm with green salad.

So that’s going to wrap it up with this special food cottage cheese, spinach and mushroom cannelloni recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!