Cannelloni with spinach-ricotta filling

Name: Cannelloni with spinach-ricotta filling
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Spinach; 2 Onions; 2 Garlic cloves; 3 Tomatoes; 150 g cooked ham; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 2 TABLESPOONS Tomato paste; 250 g Whipped cream; 375 ml Vegetable broth (instant); 7-10 Tbsp dried herbs of Provence; 250 g Ricotta cheese; 16 Cannelloni (approx. 11 g); 40 g grated parmesan cheese; 7-10 Tbsp parsley, tomato and lettuce

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Spinach
2 Onions
2 Garlic cloves
3 Tomatoes
150 g cooked ham
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
2 TABLESPOONS Tomato paste
250 g Whipped cream
375 ml Vegetable broth (instant)
7-10 Tbsp dried herbs of Provence
250 g Ricotta cheese
16 Cannelloni (approx. 11 g)
40 g grated parmesan cheese
7-10 Tbsp parsley, tomato and lettuce

Directions

1
Clean, wash, drain and finely chop the spinach. Peel onions and garlic and chop finely. Wash, clean, quarter and seed the tomatoes. Cut the fruit flesh and ham into small cubes. Heat 1 tablespoon of oil. Fry half of the onions and garlic and ham in it.
2
Add the spinach and let it collapse. Season with salt and pepper, drain again. Heat 1 tablespoon of oil. Fry the remaining onion and garlic. Sauté flour and tomato paste in it. Deglaze with cream and stock while stirring, let simmer for 5 minutes. Season with salt, pepper and dried herbs. Stir in diced tomatoes. Mix spinach and ricotta. Fill into the cannelloni. Spread any leftovers in the casserole dish.
3
Deglaze with cream and stock while stirring, let simmer for 5 minutes. Season with salt, pepper and dried herbs. Stir in diced tomatoes. Mix spinach and ricotta. Fill into the cannelloni. Spread any leftovers in the casserole dish. Place the cannelloni on top. 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 about 40 minutes. Wash the parsley, cut into fine strips and sprinkle on top. Serve in portions garnished with tomato, lettuce and parsley
4
Place the cannelloni on top. 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 about 40 minutes. Wash the parsley, cut into fine strips and sprinkle on top. Serve in portions garnished with tomato, lettuce and parsley