Cannelloni with Herb Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g spinach, frozen
- 2 onions)
- 3 clove (s) garlic
- 2 packs basil, frozen
- 300 g parmesan, rated
- 20 cannelloni
- 750 g tomato (s), chunky, from the can
- 1 crème fraîche, mug
- sugar
- 250 g mozzarella
- 1 tablespoon butter, cut into flakes
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw spinach, preheat the oven to 200 degrees.
- Peel and chop the first onion and fry in 2 tablespoons of olive oil. Add tomatoes and creme fraiche and reduce to a thick consistency. Peel and chop the second onion, process the garlic, basil, spinach and the Parmesan cheese into a dough in the food processor, season with salt, sugar and pepper.
- Fill the cannelloni with this mass (put in a freezer bag and cut off a corner, I put the cannelloni in a shot glass, then you don`t need 4 hands to fill it).
- Grease a baking dish and place the cannelloni side by side. Pour the tomato sauce over it and top with the diced mozzarella and the butter flakes.
- Bake in the oven for about 45 minutes.
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