Cannelloni with two different fillings
easy
75 mins
75 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 350 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried oregano
- 2 TABLESPOONS Tomato paste
- 1 package (300 g) deep-frozen leaf spinach
- 150 g Double cream cream cheese
- 7-10 Tbsp grated nutmeg
- 30 g Butter or margarine
- 40 g Flour
- 1/4 l Vegetable broth (instant)
- 1/4 l Milk
- 75 g medieval Gouda cheese
- 16 Cannelloni pasta
- 7-10 Tbsp Grease
Directions
- 1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pan. Fry the minced meat in it until crumbly. Add half of the onion and garlic. Season with salt, pepper and oregano. Stir in tomato paste and bring to the boil.
- 2
Heat 1 tablespoon of oil in a saucepan. Fry the remaining onion and garlic. Add spinach, pour some water and cook covered for 5-8 minutes. Stir in cream cheese. Season with salt, pepper and nutmeg. Melt the fat in a saucepan. Sauté flour in it, deglaze with broth and milk while stirring. Season to taste with salt and pepper. Stir half of the Gouda into the sauce. Fill 8 cannelloni with the mince, 8 with spinach. Place the cannelloni in a greased casserole dish and pour the sauce over them.
- 3
Melt the fat in a saucepan. Sauté flour in it, deglaze with broth and milk while stirring. Season to taste with salt and pepper. Stir half of the Gouda into the sauce. Fill 8 cannelloni with the mince, 8 with spinach. Place the cannelloni in a greased casserole dish and pour the sauce over them. Sprinkle the rest with cheese. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
Nutrition Facts
770 kcal
45 g
48 g
38 g
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