Spinach-Ricotta-Cannelloni

Name: Spinach-Ricotta-Cannelloni
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 Onions; 2-3 TABLESPOONS Oil; 500 g frozen spinach (chopped); 7-10 Tbsp salt and pepper; 250 g Carrots; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 4 Stem(s) Basil; 7-10 Tbsp Sugar; 100 g Whipped cream; 125 g Mozzarella; 250 g Ricotta cheese; 16 Cannelloni; 3 TABLESPOONS grated parmesan; 7-10 Tbsp Olives and basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic cloves
2 Onions
2-3 TABLESPOONS Oil
500 g frozen spinach (chopped)
7-10 Tbsp salt and pepper
250 g Carrots
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
4 Stem(s) Basil
7-10 Tbsp Sugar
100 g Whipped cream
125 g Mozzarella
250 g Ricotta cheese
16 Cannelloni
3 TABLESPOONS grated parmesan
7-10 Tbsp Olives and basil

Directions

1
Peel and chop the garlic and onions. Fry half of them in 1 tbsp. hot oil. Add spinach and steam for about 10 minutes. Season with salt and pepper. Cool and drain well.
2
Peel, wash and finely dice the carrots. Fry in 1-2 tbsp. oil with the remaining onions and garlic. Fry the tomato paste briefly. Stir in tomatoes and juice, bring to the boil. Season with salt, pepper, basil and some sugar.
3
Simmer for about 10 minutes. Add cream, season to taste. Cut mozzarella into slices.
4
Mix spinach and ricotta, season and fill into a piping bag without spout. Pour into the cannelloni. Place in an ovenproof dish and pour the sauce over. Spread the parmesan and mozzarella on top.
5
Bake in a hot oven (electric oven: 175°C/circulating air: 150°C/gas: level 2) for approx. 45 minutes. Garnish with olives and basil.