Cannelloni with Spinach and Sheep Cheese Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g spinach leaves, (frozen)
- 2 cloves garlic
- 250 g sheep cheese
- 2 tablespoon oil (olive oil)
- 1 onion (s)
- 1 can tomato (s), (850ml)
- 12 cannelloni
- herbs Provence
- salt and pepper
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Defrost the spinach. Peel and chop the garlic. Sheep cheese in small. Cutting pieces. Braise the garlic and spinach in 1 tablespoon of oil. Season with salt and pepper. Fold in the cheese except for a few pieces. Let cool down!
- In the meantime, chop the onion. Heat the rest of the oil and sauté the onion. Deglaze with tomatoes and juice. Mash the tomatoes a little. Season with salt, bay leaves and herbs. Reduce over high heat for about 10 minutes.
- Fill the spinach in canelloni and place in a dish. Pour sauce over them. Scatter the rest of the cheese on top. Bake in the preheated oven at 200 ° C for 30 minutes.
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