Cannelloni on spinach bed

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean the spinach, wash thoroughly and drain well in a sieve. Peel and finely chop the onions. Peel garlic and chop very finely. Heat 2 tablespoons of oil in a large saucepan, add half of the onions and half of the garlic and fry.

2. 2

   Add the spinach and let it collapse. Season with salt, pepper and nutmeg. Pour into a sieve and drain. In the meantime clean, wash and finely dice the carrots. Heat 2 tablespoons of oil in a frying pan, fry the remaining onions, garlic and carrots in it.

3. 3

   Add tomato paste and sauté briefly. Deglaze with stock and tomatoes, bring to the boil, simmer at low heat for about 5 minutes. Then season to taste with salt, pepper, paprika and sugar. Grease an ovenproof dish, add about 1/3 of the spinach.

4. 4

   Squeeze the rest of the spinach well and chop finely. Put the ricotta in a mixing bowl and stir in the chopped spinach. Pour into a piping bag without spout and squirt directly into the cannelloni. Pour onto the spinach in the casserole dish.

5. 5

   Spread tomato sauce over it and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Cover if necessary. In the meantime, roast pine nuts in a pan without fat.

6. 6

   Sprinkle the casserole with pine nuts and serve garnished with basil as desired.

Nutrition Facts

KCAL
470 kcal

CARBS
33 g

FATS
26 g

PROTEINS
25 g