Filled cannelloni

Name: Filled cannelloni
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 500 g Mushrooms; 75 g streaky smoked bacon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 kg Spinach; 12 Cannelloni (Italian pasta speciality); 20 g Butter or margarine; 1 TABLESPOON Flour; 200 g Whipped cream; 7-10 Tbsp grated nutmeg; 100 g Parmesan cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
500 g Mushrooms
75 g streaky smoked bacon
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 kg Spinach
12 Cannelloni (Italian pasta speciality)
20 g Butter or margarine
1 TABLESPOON Flour
200 g Whipped cream
7-10 Tbsp grated nutmeg
100 g Parmesan cheese
7-10 Tbsp Aluminium foil

Directions

1
Peel the onions. Clean mushrooms, wash if necessary. Dice bacon, mushrooms and onions. Fry bacon in a pan until crispy. Take out and fry onions and mushrooms.
2
Season with salt and pepper. Add bacon. Clean and wash the spinach and blanch in boiling salted water for one or two minutes. Drain the spinach. Chop 1/3 roughly and mix with the mushrooms. Fill the mixture into the cannelloni using a teaspoon.
3
Place the rest of the spinach in a flat, ovenproof dish. Place cannelloni on top. Heat the fat in a saucepan. Sauté flour in it and deglaze with cream and 1/4 litre of water. Season to taste with salt, pepper and nutmeg.
4
Finely grate the cheese. Melt half in the sauce and pour over the cannelloni. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) covered with aluminium foil for 30 minutes.
5
Remove foil and bake for another 15 minutes until golden brown.