pasta

awesome spinach and ricotta cannelloni

servings
4

method

This is such a wonderfully light and super-tasty cannelloni, and again I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. You'll love it!

Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up! Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.

After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.

By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up – really easy.

Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

• from Jamie's Dinners

ingredients

• 2 knobs of butter
olive oil
• 2 cloves of garlic, peeled and finely sliced
• a large handful of fresh marjoram or oregano, roughly chopped
• ¼ of a nutmeg, grated
• 8 large handfuls of spinach, thoroughly washed
• a handful of fresh basil, stalks chopped, leaves ripped
• 2 x 400g tins of good-quality plum tomatoes, chopped
• sea salt and freshly ground black pepper
• a pinch of sugar
400g crumbly ricotta cheese
• 2 handfuls of freshly grated Parmesan cheese
• 16 cannelloni tubes
200g mozzarella, broken up

for the white sauce
• 1 x 500ml tub of crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese

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tried this recipe or a similar one? share your tips...

1. by Amelia Muller on Sun 20 May 2012 @ 20:04

Now I know why it's called awesome! My first attempt at cannelloni - as with all Jamie's recipes....fool proof - it was divine!

2. by Tammy on Tue 27 Mar 2012 @ 01:04

I am a novice cook, and I was so surprised at how easy this was to make. I took other's suggestion, and decreased the red sauce, by adding only 1/2 a tin of water. I also skipped the anchovies. The flavor is incredible! my husband is Italian, and he loved loved loved it! This is a great one, so easy to do and comes out like you really know how to cook!

3. by Daz and Sin on Fri 16 Mar 2012 @ 01:51

We made this with spanish internet radio blasting and fabulous red wine drinking and three beat dance steps to stiring and it was ace! A cool recipe and technique... it's the journey not the cutlery layout that's important here ... was pressed for time so blitzed the prep while cheesing and wining and we substituted the anch's with sundried and it worked. Also I no creamed it rather just white sauced with some blue and made it lovely. d and s ...will be back!

4. by Lefteris on Wed 22 Feb 2012 @ 13:41

I just made this. I did the béchamel as I didn't want to use crème fraîche. I don't really consider bechamel such a hard work. Just mix 3 mugs cold milk with 3 full Tb flour, bring it to boil, add 1Tb olive oil, salt and pepper, a handfull parmesan and 1/4 grated nutmeg. It takes 10 minutes max and it's delicious...

5. by Kirsty on Tue 21 Feb 2012 @ 17:10

We really liked this recipe. Second helpings all round. I did butcher the recipe though. I currently live in Cyprus and looked high and low for Ricotta and creme fraiche but there wasn't any. Instead I used Philadelphia instead of Ricotta and Sour Cream and natural yogurt instead of creme fraiche. We did have to cook it for double the time though but it looked and tasted perfect!

6. by Cecy on Tue 24 Jan 2012 @ 19:27

It tastes like fish. I thought there'd be a hint of anchovy but the fishy taste is everywhere. Yuck. If you like fish you should be fine though!

7. by wolfy on Mon 19 Dec 2011 @ 16:04

its so nice the hle family loved it when i cooked it im wilf a 13 year old boy

8. by heikki on Sat 19 Nov 2011 @ 00:24

made this today, it was lovely. My advice : - use WAY more garlic (then again I like garlic); - do not use that full can of water for the tomato sauce, but use much less, like 1/3 can - use more spinach than I did - it reduces to almost nothing so you can add as much as you want; in a super-unhealthy dish like this you could at least try to up the percentage of vegetable - the white sauce can do with half the crême fraiche, but the idea of putting in some anchovies is excellent Bon appetit !

9. by Rienke on Wed 09 Nov 2011 @ 09:36

I don't understand why you make such a fuzz about making a bechamel sauce. When you use a hand-held blender it's a 5-minute job.

10. by Jillish, UK on Mon 07 Nov 2011 @ 22:22

Tasty recipe but needs a few adjustments. WAY too much sauce - definitely don't need a full can of water added to the tomatoes and I used about 3/4 of the creme fraiche sauce and even that ended up being too much. It only crispened up around the edges so I reckon with less sauce next time, I'll get better results but it was still VERY tasty! Also, it says use 16 cannelloni tubes but the picture shows more - I got 19 out of the mix. The spinach quantities are bizarre as well but roughly equated to 1 and a half bags of Tesco washed leaves. Any ideas what to do with the leftovers would be great... :) Also, the anchioves honestly don't taste of fish - they just add a bit of saltiness. Great dish if you do some tweaking!

11. by VBL on Sun 30 Oct 2011 @ 18:43

Jamie, I usually love your recipes but this one is not good - mainly because the white sauce using creme fraiche doesn't work - it gets dried out and horrible - a bechamel sauce is much nicer. Also this way of making a tomato sauce also is not the best and tasted mainly of tinned tomtoes. For once, I can say this Jamie recipe is not a good one. :-(

12. by Lisa on Sat 29 Oct 2011 @ 07:41

This is one of my favorite recipes and have made it many times. I make my own proper white sauce though. It's a lot of work but always worth it as it tastes amazing.

13. by Abby on Tue 27 Sep 2011 @ 18:37

Hi, I just made this recipe and it was very tasty, I did used fresh lasagne instead of cannelloni because I couldn't find it in the supermarket. My husband loved it. I tried some other recipies from Jamie and my husband says that I'm becoming a better cook every day :) (thanks to Jamie :)

14. by Maria on Sun 25 Sep 2011 @ 21:18

I made this dish this evening and while it was very nice, there was WAY too much white sauce so the cannelloni were totally drowned in it and didn't crisp up at all even after about 35 minutes in the oven. The dish didn't look anything like the photo of the dish in Jamie's book which actually looks like it doesn't have any of the white sauce on it. When I make it next I think I'd halve the sauce (or even less) and use the same amount of mozzarella. I had a similar issue with one of Jamie's macaroni dishes where there was too much sauce. Also, the sauce mainly consisted of cream so it was not good for the old calorie count. I love Jamie's recipes but for these two particular dishes, the amount of sauce seems too much. It also takes a lot longer to make than in the time it takes to heat the over....or maybe I'm just slow!! Anyway, I will make the dish again but would suggest a lot less sauce!

15. by jilli on Thu 01 Sep 2011 @ 16:32

I think he is using 'vegetarian' loosely here-meaning this recipe does not highlight meat in any way-aside from the anchovies. He is not being as literal as you are being-a little sensitive about your vegetarian ways. LOVE the broccoli and cauliflower cannelloni recipe in the 'jamie at home' book. I will NEVER make a bechamel sauce again! Also, if you think his recipes are expensive, add up the costs and realize that a $30 pasta recipe for 2 ppl lasts 3 meals!

16. by Andrew Mac on Sat 13 Aug 2011 @ 05:10

Very disappointed here with you Jamie. Anchovies are not vegetarian.

17. by bhavi on Mon 18 Jul 2011 @ 21:18

i hv tried this recipe and the family loves it..the only version of it i hv changed is once the spinach is been cooked and the water squeezed off i blend it into a thick puree with the cheese and then fill it in the tube..this way the kids don't fuss about the stringy bits of spinach!!

18. by Rose on Mon 11 Jul 2011 @ 12:59

Made this yesterday when the parentals came to visit and it was a huge hit. I made bechamel sauce from scratch instead however. Super yummy!!! Will be making it again!

19. by Maria on Tue 28 Jun 2011 @ 21:24

.............Just made this for dinner and it was just so so so lovely.... I didn't bother with the creme fraiche-white sauce, tomato sauce and rich mozzarella was satisfying enough!!! Next time though, I'll put good quality mozzarella 5min before finishing time because I could no longer taste it after 25min!! Oh and if you use passata you save time!!

20. by Shaz on Tue 28 Jun 2011 @ 05:04

Luvely jublee!

21. by Ula on Mon 27 Jun 2011 @ 07:40

I made this dish yesterday and friends and family just loved it. Thanks :)

22. by Mikey on Thu 16 Jun 2011 @ 21:10

Where's the beef?

23. by Liss Febrero on Thu 16 Jun 2011 @ 16:12

jamieoliver.com in spanish!!!!! when???

24. by mark on Thu 16 Jun 2011 @ 14:56

Hi Jamie, I'm vegan. Can you post recipes like this one with vegan alternatives to cooking? Thank you and keep up the revolution. Mark

25. by Tina on Fri 10 Jun 2011 @ 16:12

Making it right now.... looks like far too much white sauce.... carried on pouring it in and its swimming in it...lol will see if it dries up in oven

26. by Tash on Wed 08 Jun 2011 @ 17:44

Truly delicious! Yes, I thought the can of water was a bit excessive so I let the sauce simmer longer so that it thickened and I added tomato paste to make it thicker and richer, it was SOOO delicious!! I also had to leave it in the oven for 35 minutes as the pasta was undercooked with only 25 minutes of cooking. One thing I love and I thought made this dish even better was the sprinkling of Truffle oil on top! But I LOVE truffle oil!!

27. by Jake on Wed 01 Jun 2011 @ 17:45

Lovely recipe I've done it a few times and modified a wee bit, but; "the frustrating, painstaking béchamel sauce" Really? I'm a bit shocked that béchamel sauce is such a chore. I've always considered it to be one of the most basic cornerstones of cooking, and should along with making proper gravy (which is much the same process really) be one of the first things anyone should learn and master. My mum taught me how to make it when I was about 10 years old. Anyway I wasn't keen on your cop out version so I made the real thing, but I think you shouldn't discourage people from giving it a go because it really is a lot easier than you make out.

28. by Shelley on Sat 21 May 2011 @ 20:24

Jamie Oliver you are such a knob cheese. The photo shows 24 tubes of cannelloni and the recipe says 16 - no wonder the poor Amanda's (comment #2) was running off the plate. And when exactly are you supposed to add the basil leaves huh??? And why ask for 8 handfuls of spinach when Tesco doesn't sell spinach by the handful - it's in 200g bags. I'm a middle aged woman going through menopause and this is really making me go GRRRR!!!!! It's in the oven now, will let you know how it turns out.....

29. by Harry on Sun 12 Dec 2010 @ 19:14

Very tasty.

I was, as other people have noted, a bit sloppy. When I do it again (which I will), I probably won't put the extra can of water in the tomato sauce or use quite as much creme fraiche. Other than that, it was great, all parts of the meal were full of flavour.

Top tip on the sandwich bag piping plan, that was fun.

30. by Amanda on Sat 13 Mar 2010 @ 20:22

Tasted nice, but was VERY sloppy, even after over 45 minutes in the oven. Not sure what went wrong, but we followed the recipe to the letter and it near ran out of the dish - didn't look anything like the scrummy photo here :(

31. by caroline morgan on Wed 30 Sep 2009 @ 18:20

I don't have a piping bag so use a plastic sandwich bag, sealed and with the corner snipped off to fill the cannelloni - works a treat and useful tip for students who are unlikely to own one either!

32. by Kim Edwards on Sun 27 Sep 2009 @ 00:26

Made this one tonight. Yummy yummy yummy. Oh made your aubergine parmigiana this week too. I'm not a veggie but these recipes are fab. My tom sauce was a little bit runny though but it worked out well in the end. And have lots of leftovers. Wicked!

33. by regina helena schultz on Tue 16 Jun 2009 @ 22:25

vejo seu programa ,sempre que posso na GNT canal brasil....adoro suas receitas!
gosto muito de cozinhar em casa,vc precisa comer uma boa feijoada quando vier ao brasil!ta convidado!!!
abraÃ§os!!!
regina helena

34. by malia canadian living in vegas on Wed 10 Jun 2009 @ 07:18

So if your in the US trying to make this from a normal grocery store or even Wal Mart (cuz its the cheapest) this is what I had to do with this recipe and it came out fabulous...
Mannicotti dried - instead of cannalloni
Whole milk Ricotta from the dairy section- i was sad about this and really want to try this with the drier crumbly kind but it is not easy to find outside of specialty stores
2 Jars good tomato sauce- Really way simple and delicious
Low fat sour cream- I was nervous about this sub for creme fraiche but with the anchovies and the cooking process I was shocked.. this totally rocked. One of the bigger suprises Ive had cooking..this is wild
2 bags of spinach BARELY gave enough- I would have liked more spinach
Did everything else as instructed although either my mozza and sour cream topping doesnt brown in the US or something was wrong with my oven because i cooked for 40 and never got it crispy and brown. Was great though - my horrible picky bratty eater cleaned it up.

35. by Evan Hayes on Thu 28 May 2009 @ 04:27

Dear Jamie, do you have any suggestions/tips for making pizza dough in humid situations at sea level for me and my friends here in New Orleans. Nothing seems to work right like in other cities.
Thanks mate ! E.

36. by moha ali on Wed 27 May 2009 @ 12:27

Hello chef Jamie I am from Saudi Arabia I would like to Thank you for making us enjoy cooking
Good luck

37. by Missy on Wed 27 May 2009 @ 09:25

Hi Jamie,

I am one of your fans, I love watching your tv shows, your are doing such an amazing job, especially the way you cook, so easily and its so much fun. I love cooking too and try to cook different meals. Your style is so inspiring... Greetings from İstanbul, Turkiye.... Look forward to see you here.....

38. by Marlies on Tue 26 May 2009 @ 10:40

I made this recipe several times, and each time was a succes. The flavors are great, even though it is a vegetarian recipe. I love the combination of the spinach, ricotta and the tomatoes. Keep on making great food and creating cookbooks.

39. by Lucía on Sun 24 May 2009 @ 20:38

Hola Jamie,
Gracias por hacer una cocina diferente!! Me encantan todas tus recetas y tu manera de cocinar, realmente transmites tu pasión y haces que sea sencillo y divertido.

40. by Michael on Sat 23 May 2009 @ 15:38

danke man :-)

41. by Romaana on Fri 22 May 2009 @ 15:36

I love all your recipes! I'm a journalist from South Africa and would just like to Thank you for such great ideas, my family and I watch you all the time and try to make everything in your books....!
Keep up the mouth-watering treats!!!!!
hope to see you in South Africa soon,bye.

42. by Janessa Calma on Wed 20 May 2009 @ 14:16

Jamie you have easy recipes, which it helps since I am just a 16 year old incoming freshman in college! And it's good watching you coz for every ingredients you know something about and you comment on them. Gives us some good ideas. Fun watching you too coz you're very energetic!

43. by kumar on Fri 15 May 2009 @ 20:22

very nice

44. by seungyeon on Fri 15 May 2009 @ 06:12

Hi I often see your "JAMIE at HOME" in Korea. and every thing looks really delicious! i should cook this weekend for my family~

45. by ben hatton on Thu 14 May 2009 @ 14:05

well done a good tasting food can you make carbonara it is nice i tell you ben

46. by ben hatton on Thu 14 May 2009 @ 14:03

this is a really good resipe can you make some carbonara plz ben

47. by lena en lianne on Thu 14 May 2009 @ 12:46

hallo jamie oliver,
hier zijn lena en lianne wij wonen in nederland en zitten nu in de klas hahahah en hebben engels.
nouw doei doei.

48. by Adam_Wakefield on Wed 13 May 2009 @ 23:04

That looks very nice. Will have to make that asap. Spinach is one of the best ingredients to use. I put it in currys, stir frys, pasta, soups or just saute with a little bit of garlic and ginger.

49. by lep cricri 44 on Sat 09 May 2009 @ 22:48

merci jaimie pour toutes vos recettes. Quel bonheur de vous regardez cuisiner Ã la TV. Vous nous donnez envie de cuisiner; vous Ãªtes le meilleur. Votre cuisine est grande J'essaie de vous imiter, vous m'avez donné une autre vision de la cuisine. MERCI A++++++++++++++

50. by fi on Fri 08 May 2009 @ 11:24

hi jamie, a veggie book would be great, with some tasty healthy stuff, lots of veggie books overloaded with meals that are too heavy on high fat dairy ingredients, im not veggie but like to have some meals without meat every week
keep up the good work, f.

51. by akoester4378 on Wed 06 May 2009 @ 16:34

What would you have as a side dish here? Is that too American of me to want to overindulge? Is there a side dish you put with this?

52. by Jon on Tue 05 May 2009 @ 13:38

Hi Jamie,

Wicked recipe! Everyone loved it. Had to skip the anchovies as everyone is Vego and I added an extra can of tomatoes instead of the water.

Thanks for the recipe!

Jon

P.S. My girlfriend wants to know when you're going to bring out a vegeterian cook book?

53. by Frangipani on Tue 05 May 2009 @ 13:26

it was really yummy!!! i love to cook with your recipes. thank you very much for sharing them:) xox

54. by Jordana on Mon 04 May 2009 @ 04:35

Olá Jamie!! Sou Brasileira e aprendi a cozinhar vendo seu programa!! adoro suas receitas!!! desejo cada vez mais sucesso!!! um abraço!!

55. by Kirill Dashkovskiy on Sun 03 May 2009 @ 15:17

Dear Mr. Oliver (OK just Jamie:))!
My name is Kirill Dashkovskiy, I am from Russia and I am a fan of cooking. My family is something like a fan-club of your shows. I really like Japan and everything Japanese.

56. by spy girl on Mon 27 Apr 2009 @ 18:00

i love you gamie and i wanna be chef like you ...

57. by Luigi on Fri 24 Apr 2009 @ 16:16

I agree with Jennifer, you've made a right pigs ear of that Cannelloni Jamie, it looks a bit too overdone. Your still by far the best Chef out there though!

58. by ollie marlin on Fri 24 Apr 2009 @ 07:38

hi jamie, im a 12 year old schoolboy from surrey and when i can i love to cook! i loved your tomato chili sauce, it was PUCCA! i wish one day i could be a cook like you c u soon!

59. by Jose Mendez on Wed 22 Apr 2009 @ 19:48

Hi Jamie, im chef from Mexico, and id like to meet you some day i really have a passion for food and i know it would be really great to talk to you, im currently living in Wales but i can come to visit you anywhere on my days off.

have nice day

60. by YaDa Chef on Mon 20 Apr 2009 @ 16:29

this may sound foolish, but are the canneloni cooked in advance?

61. by Tricia on Mon 20 Apr 2009 @ 12:52

when you made your pizza with four different toppings you used a little-known veg on the fish section but I couldn't catch the name - it was something like 'agrita'?! Please enlighten as I want to grow some. Thanks

62. by AlainaJanelle on Fri 17 Apr 2009 @ 03:07

This canelloni recipe is WONDERFUL! The darker flavor of the anchovie sauce is the perfect balance to the soft flavor of the ricotta and sweetness of the tomato sauce.
-I used 4 tablespoons of butter (because I really wasn't sure what a knob was, so I just made it what I wanted it to be =P)
-Lowfat Ricotta
-5 small cloves of garlic (needed to be used)
-5 anchovies (I don't really like them, but it just felt right)
-Added honey, my majaram/basil sticks, and a dash of dried oragano (since I didn't have any fresh) to the tomato sauce. I also ended up cooking the tomato sauce for about 25 minutes to get it to the right consistency.
-Sprinkled pepper and fresh basil on top of the whole shebang.

Waited until it was that perfect caramel color. Beautiful.

63. by Janielly Lima on Thu 16 Apr 2009 @ 14:57

Olá Jamie!
Sou sua fã e adoro suas receitas. Assisto a todos os seus programas!
Beijos

64. by shelly on Thu 16 Apr 2009 @ 03:35

I'm wondering if you can substitute something else for the creme fraiche? This is hard to get in the US. Thanks!

65. by José Badía on Thu 16 Apr 2009 @ 00:44

Hi Jamie My name is José, I'm 56 years old, I'm from Canary Islands and I love cooking. Your programs for TV are fantastics. !! Congratulations ¡¡

66. by Summer Independant. on Tue 14 Apr 2009 @ 19:04

Heyy Jamie,
I'm a 13 year old high school girl from England and i love all your recipes. Can't wait to try this one.

67. by Андрей on Tue 14 Apr 2009 @ 10:59

Привет Джейми!
Я очень люблю смотреть твои передачи, и после этого начать творить на кухне всякую вкуснятину. Получается очень интересно, а главное всё разное, как правило-мы привыкли кушать постоянно одно и тоже, а после твоих передач нам хочется чего-то новенького.
Огромное спасибо!

P.S. Дружище, пожалуйста сделай сайт в переводе на русский язык
очень прошу....
за ранее очень признателен

68. by Doreen Swart on Tue 14 Apr 2009 @ 08:06

Jamie,
I am a 33 year old Human Resource Manager from South Africa. What a fab recipe! Cant wait to get my boyfriend to do this one :)

69. by Isabella on Tue 14 Apr 2009 @ 06:09

Hi Jamie,
I'm a 14 year old high school student from Victoria, Australia. I absolutely love cooking because of you and love watching your cooking shows.
The cannelloni looks delicious!
You are my favorite chef and you inspire me to do what i love.. which is to cook!

70. by nour on Tue 14 Apr 2009 @ 00:16

hello Jamie
i'm Nour from Lebanon and i'm passionate about FOOD... You were my inspiration on the Naked chef and your italian escape and now i'm chifting my career from Auditing to a chef...i think you should come and visit Lebanon because it's like your favorite ITALY...
Best wishes MATE!

71. by Pooh on Mon 13 Apr 2009 @ 15:18

hey jamie...even if i hav'nt tried it but, it seems delicious...i m definately trying this tonight :)

72. by Zoran Ingilizov on Sat 11 Apr 2009 @ 09:50

Great recipe! Keep on doing the tastiest job on earth. Greetings from Macedonia

73. by caris on Thu 09 Apr 2009 @ 11:03

i am looking forward to cooking this for the family it looks abosolutley delicious!

74. by sue thompson on Wed 08 Apr 2009 @ 11:19

Hi Jamie
I make youre fish pie once a week its so easy,having 8 round for supper Good Friday so fish pie it wil be and for afters youre bloomin' brillant brownies, which i make every week.Thankyou for such lovely and easy recipes.

75. by Charlotte on Tue 07 Apr 2009 @ 16:07

I made this cannelloni for me and my husband at the weekend and it was so delicious and really enjoyable to make - just the kind of food that we love, tasty and hearty!

76. by chris martin sar on Tue 07 Apr 2009 @ 15:28

very very very nice food

77. by Matty Lisle on Sun 05 Apr 2009 @ 22:27

Hi Jamie,
I'm a 15 year old High school student from Hartshead High School, Manchester, UK.Your a great chef but that cannelloni looks very good. It doesn't look burnt or over cooked or hard. your cooking is great. Your my inspiration.

U ROCK DON'T CHANGE ANYTHING ABOUT YOURSELF.

78. by tere FT on Sun 05 Apr 2009 @ 03:59

Hi Chef Jamie!
I really love your cooking shows, the way you cook so easily and swiftly. An lastly the plating! Great job!

79. by Raph on Sat 04 Apr 2009 @ 18:36

Jennifer the cannelloni looks perfect, some people like the top to be crispy and im one of them.

80. by Natty on Fri 03 Apr 2009 @ 21:35

his recipe tastes delicious. However I found that I had way too much spinach and ricotta filling - filled 22 cannelloni and still had spare! Also it took much longer than I expected, about 3 hours in total for me so next time I would start earlier and not bother to pre-heat the oven right from the start. Lastly, I only used 300mL of creme fraiche and was plenty.
Thanks for the great recipe!

81. by Claire on Fri 03 Apr 2009 @ 08:51

Have you tried using fresh lasagne instead of cannelloni? Just cut the sheets to the right size and roll your stuffing up. So much easier then fiddling about with a piping bag!

82. by Lígia Gonçalves on Wed 01 Apr 2009 @ 02:16

Hi Jamie,
My name is Lígia, i´m 18 years old and from Portugal.
I just want to say that i love to see your program, it´s do full of life, and your very funny...
Your recepies are extremely tasty.
I hope that all your deepest desires come true...
Best Wishes.

83. by bay on Tue 31 Mar 2009 @ 10:52

i am a 14 year old and i love the things u cook. That looks so nice, i made it and it was the best ever :]

84. by septi on Mon 30 Mar 2009 @ 16:07

I haven't seen your show for years because I don't have tv cable. Yet I bought your books. Although I do not really like western food that tastes strangely on my tongue, I learn much from you and i use your cooking tips. They really helps. Yes, you have inspired the world and me in particular. Hope to see you in person someday.

85. by Noni on Fri 27 Mar 2009 @ 09:19

i made this recipe and my family loved it !! i'm 17 years old and i LOVE cooking !! and i LOVE watching u'r program , u r my role model , i wish that i can be just like you when i grow up , you are THE BEST EVER!!! and thank you 4 u'r lovely recipes =)

86. by kyle cardow on Thu 26 Mar 2009 @ 10:47

the recipes are excellent thanks for the ideas

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