Cannelloni with Ricotta and Spinach Filling

Summary

Ingredients

• 600 g spinach leaves, frozen
• 250 g ricotta
• 100 g sour cream
• 100 g parmesan, rated
• 1 egg (s)
• 500 ml tomato (s), passed
• 100 ml cream
• salt and pepper
• Fondor
• Garlic powder
• Onion powder
• oregano
• 22 cannelloni
• 200 g cheese, rated
• Fat, for the baking dish

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Instructions

1. Heat the spinach leaves until thawed. Then chop it a little smaller. Season with pepper, salt, fondor, onion powder and garlic powder. Fold in the ricotta, sour cream, egg and grated Parmesan.
2. Fill the cannelloni rolls with the mixture. This works best if you cut off a tip from a freezer bag and use it to squirt the mass into the rolls.
3. Bring the tomatoes to the boil. Season to taste with salt, pepper, garlic powder and oregano. Finally stir in the cream.
4. Put the cannelloni in a greased baking dish and pour the tomato sauce over them. Sprinkle with grated cheese.
5. Cover the pan with aluminum foil and bake at 190 ° C for 25 minutes. Then remove the foil and bake for another 20 minutes.