Cannelloni Bolognese on Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 carrot (s)
- 2 onions)
- 1 clove garlic
- 10 stalks thyme
- 2 tablespoon olive oil
- 300 g minced meat, mixed
- salt and pepper
- 1 can tomato (s) (425 ml)
- 3 tablespoon butter
- 2 tablespoon flour
- 250 ml milk
- 1 teaspoon vegetable stock
- 600 g spinach, boy
- 50 g parmesan cheese
- 125 g mozzarella
- 1 tomato (s)
- 18 cannelloni
- Oil for the mold
- 2 tablespoon tomato paste
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Peel and wash the carrot for the Bolognese. Peel the onions and garlic. Finely dice everything. Wash the thyme, shake dry and pluck the leaves off.
- Heat 1 tablespoon of oil in a pan. Fry the minced meat in it until finely crumbly. Season with salt and pepper. Add the carrots, garlic and half of the onion and continue frying for 2-3 minutes. Stir in the tomato paste and sauté briefly. Add the canned tomatoes and their juice and chop up with a spatula. Stir in the thyme, bring to the boil and simmer for 25 - 30 minutes. Season to taste with salt and pepper.
- For the bechamel sauce, melt the butter in a saucepan. Stir in 2 tablespoons of flour and sauté briefly. Pour in 250 ml of water and milk while stirring. Stir in the broth. Bring to the boil and simmer for 3 - 5 minutes while stirring. Season to taste with salt and pepper.
- Clean, wash and drain the spinach. Heat 1 tablespoon oil in a saucepan and briefly sweat the rest of the onions in it until translucent. Add the spinach and let it collapse. Season to taste with salt and pepper.
- Preheat the oven to 200 ° C top / bottom heat (convection: 175 ° C). Grate the parmesan and finely dice the mozzarella. Cut the tomato into slices.
- Spread 2 tablespoons of bechamel sauce in a greased baking dish on the bottom. Gently squeeze out the spinach and spread on top. Pour the Bolognese into the cannelloni and stack them next to each other on top of the spinach. Pour the bechamel sauce evenly over the top. Cover with tomato slices and sprinkle the cheese on top. Bake in the oven for about 40 minutes.
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