Stuffed Veggie Cannelloni with Ricotta and Spinach

Zutaten

• ✓12-16 pieces Cannelloni tubes
• ✓500 g Ricotta
• ✓300 g Fresh spinach leaves
• ✓2 pieces Onion
• ✓4 pieces Garlic cloves
• ✓100 g Parmesan, grated
• ✓1 piece Egg
• ✓to taste Nutmeg
• ✓to taste Salt
• ✓to taste Black pepper
• ✓3 tbsp Olive oil
• ✓800 g Chopped tomatoes (canned)
• ✓1 tsp Dried oregano
• ✓0.5 tsp Dried basil

Zubereitung

1. 1

   For the filling: Wash the spinach, roughly chop it, and wilt it in a pan with a little olive oil. Squeeze out excess moisture and finely chop.

2. 2

   Sauté the onion and garlic for the filling in 1 tbsp of olive oil until translucent. Let it cool.

3. 3

   In a bowl, mix the ricotta, chopped spinach, sautéed onion-garlic mixture, egg, 100g of parmesan, nutmeg, salt, and pepper well.

4. 4

   For the sauce: Sauté the onion and garlic in 1 tbsp of olive oil in a pot until translucent.

5. 5

   Add the chopped tomatoes, oregano, basil, salt, and pepper. Bring to a boil and let simmer for about 15 minutes.

6. 6

   Pour half of the tomato sauce into a baking dish.

7. 7

   Fill the cannelloni tubes with the ricotta-spinach filling, preferably using a piping bag or spoon.

8. 8

   Place the filled cannelloni side by side in the baking dish.

9. 9

   Evenly distribute the remaining tomato sauce over the top.

10. 10

    Sprinkle with additional grated parmesan.

11. 11

    Bake in a preheated oven at 180°C (top/bottom heat) for about 30-35 minutes, until the cannelloni are cooked and the surface is golden brown.