Summary

Ingredients

• 250 g cannelloni, without pre-cookin
• 300 g round beef
• 300 g spinach leaves, frozen
• 250 g ricotta
• 1 egg (s)
• 4 tablespoon parmesan, freshly grated
• 2 onions)
• 1 clove garlic
• 2 points tomato (s), in pieces, each 370 g
• 100 g tomato paste
• 25 g butter
• 25 g flour
• 300 ml milk
• 200 g cheese, rated
• salt
• pepper
• Herbs, Italian, frozen or fresh
• nutmeg
• Oregano, dried
• oil

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Instructions

1. First cut the onions and garlic into pieces.
2. Sauté an onion in a little oil. When the onions are translucent, add the minced meat and let fry.
3. Meanwhile mix the ricotta, egg and parmesan and season with salt, pepper and nutmeg.
4. When the minced meat is seared, add the garlic and sweat briefly, then add the spinach and season with salt and pepper. Let fry until there is no more liquid. Then let the mince and spinach mixture cool down.
5. Now sauté the second onion in a saucepan and then fry the tomato paste. When it starts to smell, add some water and the tomatoes to the pot. Season with salt, pepper, Italian herbs and oregano and let simmer.
6. Mix the minced meat with the ricotta and pour into the canneloni. This is best done with a piping bag.
7. Pour some of the tomato sauce into the baking dish and place the filled pasta on top. Cover everything with the remaining tomato sauce.
8. Make a roux with butter and flour and add the milk. Stir well so that there are no lumps. Season the sauce with salt, pepper and a little nutmeg and pour over the casserole. Sprinkle with the grated cheese. If you like, you can also top it with some parmesan. In the oven at 200 ° C for approx. 30 - 45 minutes.