Filled cannelloni with two different fillings
easy
Ingredients
- 2 Onions
- 4 TABLESPOONS Olive oil
- 350 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 package (500 g) chunky tomatoes
- 400 g Spinach
- 2 Garlic cloves
- 1 Twig of thyme and rosemary
- 16 Cannelloni (about 10 g each)
- 150 g Fresh cream
- 150 g medieval Gouda cheese
- 7-10 Tbsp flat parsley and rosemary
Directions
- 1
Onions peel and chop finely. Heat 2 tablespoons of oil in a frying pan and fry half of the onions together with the minced onion for 5-7 minutes, turning occasionally. Season with salt, pepper and paprika.
- 2
Add the tomatoes and bring to the boil. Let it boil down for 5-10 minutes at low heat. In the meantime, clean, wash and possibly chop the spinach. Peel garlic and chop finely. Heat the remaining oil in a saucepan and sauté the remaining onion and garlic.
- 3
Add the spinach dripping wet and let it collapse. Remove the rosemary and thyme leaves, chop them and add them to the spinach. Season with salt and pepper. Fill half of the cannelloni with the spinach mixture, the other half with the tomato mince mixture.
- 4
Put the rest of the minced meat in a casserole dish and place the cannelloni on top alternately. Season crème fraîche with salt and pepper and spread over the cannelloni. Grate the cheese finely and sprinkle over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes.
- 5
Serve garnished with parsley and rosemary.
Nutrition Facts
780 kcal
39 g
51 g
42 g
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