Cannelloni with spinach-ricotta filling
easy
50 mins
50 mins
Ingredients
- 450 g deep-frozen leaf spinach
- 75 g dried tomatoes in oil
- 2 Garlic cloves
- 1 Onion
- 1 package (370 g) chunky tomatoes with herbs
- 150 ml Vegetable broth (instant)
- 250 g Cannelloni
- 7-10 Tbsp Salt
- 30 g roasted pine nuts
- 500 g Ricotta cheese
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 125 g Mozzarella cheese
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Defrost and drain the spinach. Drain the tomatoes. Collect 1 tablespoon of oil. Peel garlic and onion and chop finely. Heat the oil in a saucepan. Sauté garlic and onion over medium heat until translucent.
- 2
Add tomatoes and stock and simmer covered for about 6 minutes. Cook pasta in boiling salted water for about 5 minutes until al dente. Roast pine nuts in a pan without fat until golden brown. Coarsely chop the spinach.
- 3
Cut the drained tomatoes into pieces. Mix spinach, pine nuts, tomatoes and ricotta. Season to taste with salt, pepper and a little sugar. Drain the pasta and rinse with cold water. Season the sauce with salt, pepper and a little sugar and remove from the heat.
- 4
Fill the cannelloni with the spinach-ricotta mixture (cut a large corner from the piping bag or fill by hand). Cut filled cannelloni in half crosswise with a sharp knife. Put the tomato sauce in a suitable casserole dish.
- 5
Place cannelloni vertically close together in the mould. Grate the mozzarella coarsely and sprinkle over it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes until golden brown.
- 6
Remove the casserole, allow to cool briefly and garnish with basil.
Nutrition Facts
670 kcal
57 g
35 g
30 g
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