Ischileins Cannelloni with Spinach and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 20 cannelloni
- 800 g spinach, frozen
- 1 large onion (s)
- 2 cloves garlic)
- 250 g cream or cremefine
- 400 g tomato (s) a.d. Can, bits
- 300 g cream cheese
- 200 g cheese, rated (e.. Gouda)
- Oil, for frying
- salt and pepper
- nutmeg
- sugar
Print Recipe
Pin Recipe Instructions
- Thaw frozen spinach and bring to the boil. In the meantime, cut the onion and garlic into small cubes, then fry them in a little oil. Deglaze with the tomatoes from the can, add the cream (or cream) and simmer gently for a few minutes. Season the sauce with pepper, salt and sugar. Put the cream cheese in the boiled spinach and season with salt, pepper and nutmeg. Pour the spinach cream cheese mixture into a piping bag (or into a freezer bag with a hole at the corner) and squirt into the cannelloni. Put the cannelloni in 5 portion casserole dishes or in a large casserole dish and pour the tomato-cream sauce over them, then sprinkle with the cheese. Bake everything at 180 ° C (fan-assisted, preheated) for about 15 minutes, then cover with aluminum foil so that the cheese does not turn too brown. Bake again for 15 minutes. A delicious salad tastes good with it.
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