Spinach and Ricotta Grilled Cheese

Do you ever have a craving you just need to fill before it breaks you? But you don’t have time for stuffing and baking…and waiting. Because that’s what this is. This is a Cannelloni craving — hit hard.

Only, this was better, because buttered toasted crunchy fresh bread filled with melted Parmesan and Mozzarella cheezus and all those Spinach Cannelloni flavours in less than 10 minutes beats any pasta. Hands down. And to continue beating the craving…I dipped it into pasta sauce.

Mixing the classic Spinach and Ricotta Cannelloni ingredients into a bowl just enough for two people; spreading it eagerly onto the bread and buttering both sides was way too much excitement happening in one morning.

In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.

Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread – buttered side up (to create a sandwich).

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