Summary

Ingredients

• 1 package cannelloni without pre-cooking
• 600 g tomato (s), chunky
• 450 g spinach leaves (frozen)
• 250 g ricotta
• 20 g pine nuts
• 1 egg (s)
• 2 shallot (s)
• 10 tablespoon parmesan, freshly grated
• 40 grams flour
• 40 g butter
• 500 ml milk
• 2 cloves garlic, pressed
• salt and pepper
• oregano
• nutmeg
• Fat for the shape

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Instructions

1. Roast the pine nuts dry in a pan. Meanwhile, grate the parmesan, mix the ricotta with the egg and three tablespoons of parmesan. Season with salt and pepper and add the pine nuts.
2. Chop the shallots and sauté one shallot in a saucepan with a little oil until translucent. Briefly fry a pressed clove of garlic at a time. Put the spinach leaves in one saucepan and the tomatoes in the other.
3. Cook the spinach leaves until the liquid has largely evaporated, then season with salt, pepper and nutmeg. Let cool down.
4. Reduce the tomatoes a little and season with salt, pepper and oregano.
5. Now melt the butter in a saucepan and stir in the flour. Sweat for two minutes while stirring over medium heat, then deglaze with the milk while stirring with a whisk and simmer gently for two minutes. Fold in two tablespoons of grated parmesan and season the sauce with salt, pepper and nutmeg.
6. Grease a suitable shape and cover the bottom with half of the tomato sauce. Mix the spinach with the ricotta and pour into the cannelloni (ideally with a piping bag), then place them in the mold. Spread the rest of the tomato sauce on the cannelloni. Then spoon the bechamel sauce over it and sprinkle with four tablespoons of grated Parmesan.
7. Cover with aluminum foil and bake for 15 minutes at 225 ° C top / bottom heat. Then remove the aluminum foil and bake for a further 10 minutes until it browns nicely.