Cannelloni with Ricotta and Spinach Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Bring the tomatoes to the boil. Season to taste with salt, pepper, garlic powder and oregano. Finally stir in the cream.
- Put the cannelloni in a greased baking dish and pour the tomato sauce over them. Sprinkle with grated cheese.
- Cover the pan with aluminum foil and bake at 190 ° C for 25 minutes. Then remove the foil and bake for another 20 minutes.
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