Summary

Ingredients

• 450 g spinach leaves
• 1 clove garlic
• 400 g mushrooms, fresh or straiht from the lass
• 4 tablespoon olive oil
• Salt and pepper, whiter
• 2 medium onion (s)
• 1 gr. can tomato (s) (700-800 ml)
• 0.5 teaspoon ½ oregano, dried
• 1 pinch (s) sugar
• 3 tablespoon cheese (medium Gouda cheese), grated
• 12 pasta (cannelloni)

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Instructions

1. Clean, wash and drain the spinach. Peel and chop the garlic. Wash and roughly chop the mushrooms. Fry with garlic in 2 tablespoons of hot oil. Add the spinach, cook for 3 minutes. Season with salt and pepper, leave to cool.
2. Peel and dice the onions and fry in the remaining oil. Chop the tomatoes and add them with the juice. Season with oregano. Cook for 5 minutes. Season to taste with salt, pepper and sugar. Add 1 tablespoon cheese.
3. Fill the canelloni with the spinach mixture and place in an ovenproof dish. Baste with the sauce. Sprinkle with the rest of the cheese and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes until golden brown.