Cannelloni with Minced Meat and Spinach Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spinach, fresher
- 250 g minced meat
- 50 g bacon
- 1 egg (s)
- 1 dash cream or bechamel sauce
- Cannelloni
- some tomato puree
- 500 ml bechamel sauce
- 150 g cheese for ratinatin
- 100 g mascarpone or ricotta
- possibly dried tomato (s)
- possibly herbs
- salt and pepper
- possibly pesto
Print Recipe
Pin Recipe Instructions
- Pluck and wash the fresh spinach. Dip briefly in boiling salt water (blanch). Take out, drain and cut into small pieces.
- Mix the minced meat with the egg, chopped bacon, mascarpone or ricotta, spinach and a dash of cream or bechamel sauce. I usually also add a dash of tomato puree and, if available, a few chopped, dried tomatoes.
- Then season with herbs, possibly pesto, salt and pepper and pour into the cannelloni. This is best done with a small spoon (or fill into a plastic bag, cut off a corner).
- Put the filled cannelloni in a baking dish and top with tomato puree and bechamel sauce at the end. Scatter cheese on top.
- Cover with aluminum foil and leave in the oven at about 180 ºC for about 30 minutes. Then remove the aluminum foil and let the cheese brown.
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