Cannelloni with spinach ricotta filling

Name: Cannelloni with spinach ricotta filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 2-3 Garlic cloves; 1 TABLESPOON Olive oil; 500 g deep-frozen young spinach finely chopped, portionable; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) peeled tomatoes; 200 g Carrots; 1 TABLESPOON Butter; 1 TABLESPOON Flour; 1-2 TABLESPOONS Tomato paste; 200 g Whipped cream; 3 Stem(s) Basil; 1 TABLESPOON Balsamic vinegar; 7-10 Tbsp Sugar; 250 g creamy ricotta cheese; 16 Cannelloni (about 10 g each); 3 TABLESPOONS grated parmesan cheese; 125 g Mozzarella cheese; 7-10 Tbsp Olives and basil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
2-3 Garlic cloves
1 TABLESPOON Olive oil
500 g deep-frozen young spinach finely chopped, portionable
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) peeled tomatoes
200 g Carrots
1 TABLESPOON Butter
1 TABLESPOON Flour
1-2 TABLESPOONS Tomato paste
200 g Whipped cream
3 Stem(s) Basil
1 TABLESPOON Balsamic vinegar
7-10 Tbsp Sugar
250 g creamy ricotta cheese
16 Cannelloni (about 10 g each)
3 TABLESPOONS grated parmesan cheese
125 g Mozzarella cheese
7-10 Tbsp Olives and basil

Directions

1
Peel onions and garlic. Chop the onions finely, press the garlic through a garlic press. Heat the oil. Fry half of the onions and garlic in it. Add spinach and steam for 5 minutes. Season with salt and pepper, drain well.
2
Drain the tomatoes. Finely chop the flesh. Peel, wash and chop the carrots. Melt butter. Fry remaining onions and garlic and carrots. Sweat flour and tomato paste in it. Deglaze with cream and tomato liquid, cook for 2-3 minutes. Wash basil, dab dry and chop. Stir chopped tomatoes and basil into the sauce. Season with salt, pepper, vinegar and sugar. Mix spinach and ricotta, season again. Pour into the cannelloni.
3
Deglaze with cream and tomato liquid, cook for 2-3 minutes. Wash basil, dab dry and chop. Stir chopped tomatoes and basil into the sauce. Season with salt, pepper, vinegar and sugar. Mix spinach and ricotta, season again. Pour into the cannelloni. Place the cannelloni in an ovenproof dish. Pour tomato sauce over them and sprinkle with parmesan. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20 minutes. Cut mozzarella into thin slices. Spread on the cannelloni and bake for another 15-20 minutes at the same temperature. Serve garnished with olives and basil
4
Place the cannelloni in an ovenproof dish. Pour tomato sauce over them and sprinkle with parmesan. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20 minutes. Cut mozzarella into thin slices. Spread on the cannelloni and bake for another 15-20 minutes at the same temperature. Serve garnished with olives and basil