Spinach ricotta cannelloni with onion and crumb crust

Name: Spinach ricotta cannelloni with onion and crumb crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g sliced boiled ham; 2 medium-sized onions; 2–3 Garlic cloves; 40 g Butter or margarine; 1 package (800 g) deep-frozen young spinach, finely chopped, portionable; 250 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2-3 TABLESPOONS Olive oil; 125-150 ml clear soup; 500 g strained tomatoes; 1 heaped tablespoon of tomato paste; 1 TEASPOON dried oregano; 1/2 (approx. 35 g) Onion rolls (fresh! Not hard); 50–60 g grated, medieval Gouda cheese; 20 (approx. 200 g) Cannelloni; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g sliced boiled ham
2 medium-sized onions
2–3 Garlic cloves
40 g Butter or margarine
1 package (800 g) deep-frozen young spinach, finely chopped, portionable
250 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2-3 TABLESPOONS Olive oil
125-150 ml clear soup
500 g strained tomatoes
1 heaped tablespoon of tomato paste
1 TEASPOON dried oregano
1/2 (approx. 35 g) Onion rolls (fresh! Not hard)
50–60 g grated, medieval Gouda cheese
20 (approx. 200 g) Cannelloni
7-10 Tbsp Grease

Directions

1
Cut the ham into small cubes. Peel onions and garlic. Finely dice onions, press garlic through a garlic press. Heat 20 g fat. Fry half of the onions and garlic in it. Add spinach and bring to the boil over medium heat. Cover and continue to cook over medium heat for 2-3 minutes, stirring occasionally. When the spinach is defrosted, add the ham and continue cooking for 6-8 minutes until there is no more liquid in the spinach. Stir in the ricotta, season with salt, pepper and nutmeg and leave to cool (at least 1 hour)
2
Heat the oil in a pot, fry the remaining onions and garlic in it. Add broth, strained tomatoes, tomato paste and oregano and bring to the boil. Simmer open over medium heat for about 5 minutes, stirring occasionally. Season tomato sauce with salt and pepper
3
Coarsely chop the onion rolls in the universal chopper and mix with the cheese. Grease a large, tall casserole dish. Put the cooled spinach ricotta filling in 2 portions in a large piping bag without spout. Fill the cannelloni with it and place in the casserole dish. Heat the tomato sauce again, pour over the cannelloni and sprinkle with the breadcrumb and cheese mixture. Spread 20 g fat in flakes on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes until crispy
4
Waiting time approx. 50 minutes