Cannelloni bolognese in a bed of spinach

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel onions and garlic, peel and wash the carrot. Dice everything finely. Wash thyme and shake dry. Put 2 stems aside for garnishing, pluck off remaining leaves.

2. 2

   In a large pan I heat 1 tablespoon of oil. In it I fry the minced meat for about 10 minutes until crumbly. Season with salt and pepper. Fry carrot, garlic and half onion cubes for about 3 minutes. Sweat tomato paste briefly.

3. 3

   Now add the tomatoes with the juice and chop them. Stir in wine and thyme. Bring the sauce to the boil and let it simmer for about 20 minutes.

4. 4

   For the béchamel sauce, I melt the butter in a pot and sweat the flour in it until light yellow. Bit by bit I stir in ¼ l water and milk. Stir in broth, bring to the boil and simmer for about 5 minutes.

5. 5

   Season to taste with salt and pepper.

6. 6

   Clean, wash and shake spinach dry. Heat 1 tablespoon of oil in a pot and fry the remaining onion cubes until translucent. Add the spinach and cover and let it collapse. Season to taste with salt, pepper and nutmeg.

7. 7

   Finely grate the parmesan. Dice mozzarella. Wash and slice the tomato. Spread 2 tablespoons of béchamel sauce on the bottom of a greased casserole dish, on top of it the squeezed out spinach.

8. 8

   Season the chopped sauce with salt, pepper and 1 pinch of sugar and fill the cannelloni with it (see left). Place on the spinach immediately. Cover with the rest of the béchamel sauce. Finally, spread the tomato slices and both cheeses on the pasta and bake in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: see

9. 9

   manufacturer) about 40 minutes. Then garnish with thyme.

Nutrition Facts

KCAL
770 kcal

CARBS
53 g

FATS
39 g

PROTEINS
42 g