Summary

Ingredients

• 20 cannelloni
• 250 g mozzarella, drained well, diced

For the sauce:

• 1 medium onion (s), finely diced
• 3 cloves garlic, finely diced
• 1 tablespoon olive oil
• 500 g tomato (s), pureed
• 250 g cream
• salt
• 1 chilli pepper (s), grated or cayenne pepper
• Pepper, freshly ground

For the filling:

• 300 g mozzarella, rated
• 600 g spinach leaves, frozen, thawed
• salt
• Nutmeg, grated
• Pepper, freshly ground

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Instructions

1. Tomato Cream Sauce:
2. Finely dice the onions and garlic. Heat the olive oil in a high saucepan and sauté the onions and garlic. Deglaze the whole thing with the pureed tomatoes. Add the cream and simmer over low heat for about 10 minutes. At the end, season the sauce with salt, pepper and grated chili peppers or cayenne pepper.
3. Mozzarella and spinach filling:
4. Thaw the spinach and bring to the boil with a little water. Pour off the excess water. Stir in the grated mozzarella and let it melt. Season the filling with salt, pepper and nutmeg.
5. Vegetarian stuffed cannelloni:
6. Drain the mozzarella well and dice. Fill the cannelloni with the mozzarella and spinach mixture using a teaspoon. Place the filled cannelloni side by side in a large baking dish. Pour the tomato and cream sauce evenly over the cannelloni and sprinkle with the diced mozzarella. Bake the whole thing for about 30 minutes at 200 ° C (top and bottom heat) on the middle rack and, if available, bake again for 1 to 2 minutes under the grill until golden brown.