Cannelloni with ricotta spinach filling
easy
120 mins
120 mins
Ingredients
- 1.5 kg leaf spinach
- 3 medium-sized onions
- 3 Garlic cloves
- 2 TABLESPOONS Oil
- 7-10 Tbsp salt, white pepper, nutmeg
- 2-3 (approx. 250 g) Carrots
- 1-2 TABLESPOONS Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 1-2 TEASPOONS Vegetable broth (instant)
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 7-10 Tbsp Grease
- 500 g Ricotta (Italian cream cheese; substitute for cream cheese)
- 20 (200 g; thick noodle tubes for filling) Cannelloni
- 2 TABLESPOONS Pine nuts
- 7-10 Tbsp Basil
Directions
- 1
Clean and wash the spinach. Peel and finely chop the onions. Peel and chop garlic. Heat 1 tablespoon of oil in a large pot. Fry half onions and half garlic. Add the spinach dripping wet and let it collapse. Season with salt, pepper and nutmeg
- 2
Peel, wash and finely dice the carrots. Heat 1 tablespoon of oil in a frying pan. Fry the carrots, the rest of the onions and garlic. Stir in tomato paste and sweat it. Stir in about 1/4 l water, tomatoes, juice and stock. Mash the tomatoes a little bit in the pot. Bring to the boil and simmer open for about 5 minutes. Season to taste with salt, pepper, sweet paprika and sugar
- 3
Grease an ovenproof dish (approx. 30 cm long). Add about 1/4 spinach. Squeeze the rest of the spinach well and chop. Mix with ricotta. Pour the mixture into a piping bag without spout and squirt into the cannelloni
- 4
Put the cannelloni on top of the spinach. Pour tomato sauce on top. Grate parmesan cheese over it. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) for 35-40 minutes. Roast the seeds and sprinkle over them, garnish if necessary
Nutrition Facts
450 kcal
33 g
23 g
25 g
More Delicious Recipes
