Copy. Cannelloni with spinach filling

Ingredients

Directions

1. 1

   Peel the shallots. Dice 1 shallot, heat 1 teaspoon of oil in a saucepan and fry the shallot until transparent. Add the tomatoes and let it simmer a little bit. In the meantime wash the marjoram, dab dry and pluck the leaves from the stalks. Stir half of the leaves into the sauce, season with salt, pepper and sugar and set aside.

2. 2

   Pre-cook the cannelloni according to the instructions on the packet and also set aside. Wash and clean the spinach. Peel garlic. Finely dice garlic and remaining shallot. Heat 1 teaspoon of oil in a frying pan, sauté the shallot in it until translucent, add the garlic and spinach and pour on the stock. Season spinach with salt, pepper and nutmeg, mix with 1 teaspoon of cheese. Fill the cannelloni with one teaspoon of filling. Put the cannelloni in a small casserole dish, pour tomato sauce over them. Spread the remaining cottage cheese over it.

3. 3

   Heat 1 teaspoon of oil in a frying pan, sauté the shallot in it until translucent, add the garlic and spinach and pour on the stock. Season spinach with salt, pepper and nutmeg, mix with 1 teaspoon of cheese. Fill the cannelloni with one teaspoon of filling. Put the cannelloni in a small casserole dish, pour tomato sauce over them. Spread the remaining cottage cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes and garnish with the remaining marjoram

4. 4

   20 minutes waiting time