🍝 Cannelloni with mixed vegetables and ricotta

Name: Cannelloni with mixed vegetables and ricotta
Total time: 60 min
Yield: 4 servings
Ingredients: 12 Stk. Cannelloni tubes (dry); 200 g Spinach (frozen); 1 Stk. Zucchini; 1 Stk. Red bell pepper; 2 Stk. Onions; 300 g Ricotta; 30 g Parmesan (grated); 2 EL Tomato paste; 500 ml Passata (strained tomatoes); 2 EL Olive oil; 1 TL Oregano; 1 Prisen Salt and pepper

510 kcal · 60 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

12 Stk. Cannelloni tubes (dry)
200 g Spinach (frozen)
1 Stk. Zucchini
1 Stk. Red bell pepper
2 Stk. Onions
300 g Ricotta
30 g Parmesan (grated)
2 EL Tomato paste
500 ml Passata (strained tomatoes)
2 EL Olive oil
1 TL Oregano
1 Prisen Salt and pepper

Instructions

1. Preheat the oven to 180 degrees Celsius (fan-forced).
2. Defrost the spinach and squeeze it very well so that no water remains.
3. Dice the zucchini and bell pepper very finely. Dice the onions also small.
4. Sauté the onion, zucchini, and bell pepper vegetables in olive oil for 10 minutes until soft. Stir in the tomato paste and deglaze with a splash of water.
5. Mix the sautéed vegetables with the defrosted spinach, half of the Parmesan, salt, pepper, and one-third of the passata in a bowl.
6. Fill the cannelloni tubes with the vegetable mixture. Place them side by side in a baking dish.
7. Mix the remaining passata with the remaining half of the Parmesan and the oregano. Pour this sauce over the cannelloni.
8. Bake the cannelloni for 30 minutes in the oven until the sauce is bubbling and the tubes are cooked through.
9. Let the dish rest for 5 minutes before serving.

Nutrition per serving

kcal: 510
Protein: 24 g · Fett/Fat: 22 g · Carbs: 52 g