Intro: Creepy Cannelloni (Creepylloni!)
Halloween is my favorite holiday. I love stuffing my face with candy until I puke. That's right, I can do that. I'm not pleasing my body with that, so I think I should just have a nice dinner before I go trick-or-treating, to keep me from overeating...
Here's one of my favorite dishes as a creepy version! Creepy Cannelloni, or as my boyfriend calls it; Creepylloni!
Step 1: Ingredients
This feeds 3 mouths
300g/10,5oz Fresh spinach
250g/8,8oz Ricotta cheese
1 Package of strained tomatoes
1 Can of diced tomatoes
6 or 7 Lasagne sheets
250g/8,8oz Ground pork
3 Balls of Mozzarella
1 Piece of garlic
You'll also need an oven to make this.
Step 2: Let's Make Some Spinach-ricotta Filling...
This is the easiest step. To make the gruesome(yet delicious) filling for the cannelloni, heat up some oil in a large pan. Add the spinach and stir until it's all a bit mushy. Now put it in a bowl and mix the ricotta in there. Add a bit of salt and pepper for flavour. Doesn't that look disgusting? Get it out of your sight by putting it somewhere until you need it.
Step 3: Let's Make Some Bloody Sauce...
Now for the bloody sauce... chop the onion, heat up a pan with oil and add the onion. Bake it for a minute and add the (chucked) garlic. Now add the dead pork and bake until it's done. Next add a little blood with the diced tomatoes and strained tomatoes. Season with a little Italian herbs, salt and pepper. Let the bloody mixture simmer. Meanwhile, go to the next step.
Step 4: Rolling Up Some Cannelloni...
Now get a pan of water and get it boiling. Add one lasagne sheet at a time and boil until it's foldable. Takes about a minute. Get the gruesome ricotta-spinach mixture. Lay out the lasagne sheet on a flat surface. Put some icky ricotta-spinach stuff in the middle and roll it up. Put it in a baking dish and repeat until the dish is full. Add the bloody dead pork sauce and proceed to the next step.
Step 5: Let's Put a Creepy Skull on Top!
Finally, the fun part! First preheat the oven on 200 degrees C(400 degrees F). Slice the mozzarella and create a skull (or ghost, bat, whatever) on another surface. I had to puzzle for a bit, but this way it's okay to make mistakes. You don't get a second chance if you immediately put it on the bloody dead pork sauce. Once you get it right on the board, transfer it to the dish. Now shove it in the oven and let it bake for about half an hour. Please open your oven carefully, it might attack you. If it does, just kill it with a knife by chopping it into portions. Enjoy! Or not, too bloody.