Cannelloni with Spinach and Vegetable Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g cannelloni
- 2 onions)
- 2 cloves garlic
- 450 g spinach leaves, rouhly chopped
- 300 g mozzarella
- 70 g parmesan cheese
- 1 bunch basil, chopped
- 3 tablespoon olive oil
- 70 g pine nuts
For the sauce:
- 1 onion (s)
- 2 cans tomato (s), chopped
- 1 cube broth
- sugar
- 2 tablespoon crème fraîche
- salt and pepper
- Fat for the baking dish
Print Recipe
Pin Recipe Instructions
- For the cannelloni filling, sauté the onion and garlic in oil. Add the spinach, season with salt and pepper, and cook for about 5 minutes. Mix in the mozzarella, parmesan, basil, olive oil and pine nuts.
- For the sauce, sauté 1 chopped onion in oil, add tomatoes and season with stock cube and sugar. Simmer gently until a creamy sauce is formed. Then add creme fraiche.
- Fill the cannelloni with the vegetables and then put them in a greased baking dish. Then pour the tomato sauce over it and sprinkle with extra parmesan and flakes of butter.
- Cook in a preheated oven at 200 ° C for about 40 minutes.
- Note: Cover the dish with aluminum foil so that the casserole does not get too dark. After the 40 minutes, the foil is removed and the cannelloni are left in the oven for another 5 minutes so that they can still brown.
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