Summary

Ingredients

• 2 tablespoon olive oil
• 1 large onion (s), chopped
• 2 cloves garlic, chopped
• 2 large cans tomato (s), lightly drained and chopped (the juice collected)
• 2 sprigs rosemary
• 2 bay leaves
• 2 tablespoon tomato paste
• 450 g spinach, rouhly chopped (frozen), thawed and drained well
• 150 g ricotta, (alternatively quark)
• 150 g feta cheese, crumbled
• 2 tablespoon pine nuts, dry roasted golden yellow
• 50 g parmesan, (rated)
• 2 tablespoon mint (fresh), finely chopped
• 2 medium egg (s), lightly beaten
• 16 cannelloni, (without precooking)
• 200 g mozzarella, sliced
• Salt and pepper, black from the mill

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Instructions

1. Heat the olive oil in a large pan. Steam the onion and garlic cubes until soft. Add tomato paste and roast.
2. Then add the chopped tomatoes, rosemary and bay leaves. Bring everything to the boil, reduce the heat and boil down thickly for 25-30 minutes. If necessary, dilute with the tomato juice. Remove the herbs and season with salt and pepper.
3. Preheat the oven to 190 ° C fan oven.
4. Mix the spinach, ricotta, feta, parmesan, mint, pine nuts and eggs thoroughly. Season to taste with salt and pepper. Pour this mixture into the cannelloni with a teaspoon. Cover the bottom of a large, flat, coated baking dish with tomato sauce. Spread the cannelloni on top and cover with the remaining tomato sauce. All noodle parts should be covered, without liquid they will not become soft.
5. Cover with the mozzarella (so that no noodle can be seen if possible) and bake for about 30-40 minutes. The pasta should be soft (test with a skewer) and the cheese should be golden yellow.