Spinach and Feta Cheese Canelloni Pasta ala Dentist Chef

canelloni with spinach feta cheese stuffing recipe

Cannelloni is actually tube or long cillinder shaped italian pasta.The cannelloni is usually stuffedwith meat or/and vegies (usually spinach), cheese, mushroom etc. Canelloni served as baked pasta with melted cheese and tomato sauce. The most common cannelloni is made of rolled lasagne pasta sheet, but lucky me, i found the ready made canelloni pasta in the supermarket the day before.

INGREDIENTS:

Spinach and Feta Cheese Canelloni Recipe :

  • 6 canelloni pasta or 6 lasagna sheets
  • 100 g of feta cheese,soaked in milk, drained then crumbled
  • 1  onion, finely chopped, devided into 2 parts (one part for the spinach filling and the other for the spicy sauce)
  • 2 cloves of garlic, finely chopped
  • 300 gr fresh spinach leaves
  • 4  tbsp olives oil, devided into 2 parts (one part for the spinach filling and the other for the spicy sauce)
  • 100 gr mozarella cheese, shredded
  • 1 tbsp dried mixed herbs

For the canelloni spicy tomato sauce:

  • 4 medium (125 gr each) fresh tomato, peeled,  finely chopped
  • 100 gr cherry tomato, pureed
  • 1 tbsp chilli flake/ cabe kering bubuk kasar or 30 gr chopped freah chillies
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 100 ml dry white wine
  • salt n pepper to taste

Instruction:

How to Make Spicy Tomato Sauce:

  • Heat the olive oil, saute onion and garlic until soften an slighly browned
  • Add the chilli flake, cherry tomato puree and chopped  tomato, mixed italian herbsand  white wine, bring to boil
  • Simmer until the sauce is thicken n reduced

How to make Spinach and Feta Cheese Canelloni:

  • Heat 2 tbsp olive oil, saute onion until slightly browned
  • Add the spinach and saute until the spinach is soften, set aside
  • Drained the spinach by squeese the liquid out in fine cheese cloth
  • Finelly chopped the spinach and mix with crumbled feta cheese
  • Put into  plastic piping bag, tide the end thighly then cut the tips
  • Pipe the filling to the cannelloni pasta (if using lasagne, just put the filling in the one edge, then gently rolled)
  • Put the pasta in heatproof pirex casserole then put the spicy tomato sauce on top of it
  • Spread the mozarella on top of the pasta
  • Baked for about 20-30 minutes until the cheese melted and nicely goden brown.

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19 thoughts on “Spinach and Feta Cheese Canelloni Pasta ala Dentist Chef

  1. I just want to know how you do your cooking so perfectly. I must make this right after black Chantelle mushroom pasta. I’m yet found dried chantelle mushroom though.

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