Spinach, mushroom and ricotta cannelloni

So... It finally happened. I submitted my Master's thesis!

It feels surreal, amazing and totally normal at the same time.

So now you know... the reason why this blog was on stand-by modus for the last couple of weeks was mostly because the amount of proof-reading, referencing and rewriting that was happening on this side of the screen. 

Not much fancy cuisine happened. Microwave and pizza happened. 

Lucky enough I could also count on both Marjan and mr. Boyfriend who prevented me from starving. 

Both of them did an awesome job at keeping a real foodie satisfied and happy.

Marjan made this super-tasty cannelloni with spinach, mushrooms and ricotta. It's an absolute classic for dinner parties at her place and always seems to blow away her guests. I also love the simplicity of the recipe; it's fairly straightforward and healthy.

Spinach, mushroom and ricotta cannelloni

1 T olive oil

1 small onion, chopped

300g sliced mushrooms {Marjan used champignons and dried mix}

200g fresh spinach, thorougly washed

250g ricotta

100g ham, sliced

nutmeg

canelloni: 6 rolls a person

1 T olive oil

1 small onion

1 small glas of red wine

400g tinned plum tomatoes, chopped

lots of grated cheese 

one: preheat the oven to 200°C.

two: in a large pan, heat olive oil. Add onion, cook until tender.

three: stir in spinach and mushrooms,cook until mushrooms are soft and spinach is wilted, about five minutes. Remove from heat.

four: drain off the excess liquid from the spinach, out of the pan.

five: mix the ricotta and sliced ham together. add salt, pepper and nutmeg to taste to a soft mixture

six: time to get your hands dirty! Fill the canneloni with your mixture. Make sure the rolls are well filled.

seven: lick your fingers!

eight: in a large stockpot heat olive oil over medium-high heat.

nine: add onion and cook for about five minutes.

ten: stir in tomato paste and a glass of red wine.

eleven: add some fresh herbs from your hipster city garden and season with salt and pepper. Simmer on stove for about 20 minutes.

twelve: pour 1/3 of the tomato sauce into your ovenproof dish and lay the cannelloni on top.

thirteen: top cannelloni with remaining sauce, make sure the pasta is well covered.

fourteen: top with the grated cheese

fifteen: kiss your babies goodbye and put them 30 minutes in the preheated oven on 200°C.

Yummy for your ears: Intergalactic Lovers- Delay

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