Summary

Ingredients

• 12 cannelloni, pre-cooked
• 1 packet spinach leaves, frozen
• 1 packet tomato (s), chunky
• 2 medium onion (s)
• 3 cloves garlic
• 1 medium chilli pepper (s)
• 2 tablespoon sour cream
• 1 pack pine nuts
• 2 tablespoon olive oil
• 2 teaspoons vegetable broth, paste
• 60 g parmesan cheese
• 1 piece (s) goat`s cream cheese, made from brine, approx. 80-200 g
• salt and pepper
• Paprika powder
• nutmeg
• sugar
• Rosemary, ground
• butter

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Instructions

1. Chop 1 onion, 1 clove of garlic and the chilli pepper and sauté in 1 tablespoon of olive oil for about 2 minutes. Add the spinach and after defrosting, cook for about 10-15 minutes. Season with 1 teaspoon vegetable stock, salt, pepper and nutmeg and leave to cool.
2. Brown the pine nuts in a non-oiled pan and add to the spinach. Dice the goat cream cheese and fold it into the spinach. Fill the cannelloni with it and place in a buttered form.
3. Chop the rest of the onion and garlic and sauté in 1 tablespoon olive oil, add the tomatoes, reduce a little and with
4. Season the vegetable stock, salt, pepper, paprika and rosemary powder and a pinch of sugar to taste. Finally stir in the sour cream.
5. Spread the tomato sauce over the cannelloni and sprinkle with the parmesan cheese. Bake in the oven at around 200 degrees for around 25 minutes. Cover with foil after approx. 15 minutes so that nothing burns.
6. I can only get the goat cream cheese at the market
7. buy at the goat farmer. It tastes better with than feta, den
8. but you can take it as a substitute.