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🍽️ Cannelloni filled with Spinach and Cream Cheese

549 kcal · 80 min · 4 servings

Ingredients

• 20 Cannelloni
• 800 g spinach (frozen)
• 1 large onion(s)
• 2 clove(s) of garlic
• 250 g cream (or Cremefine)
• 400 g tomatoes, chunky (from the can)
• 300 g cream cheese
• 200 g cheese, grated (e.g. Gouda)
• oil for frying
• salt and pepper
• nutmeg
• sugar

Instructions

1. 1. Let the frozen spinach thaw completely.
2. 2. Bring the thawed spinach to a boil in a pot.
3. 3. Dice the onion and garlic finely.
4. 4. Heat some oil in a pan and sauté the onion and garlic mixture in it.
5. 5. Deglaze the pan with the canned tomatoes.
6. 6. Stir the cream into the tomato sauce.
7. 7. Let the sauce simmer gently for a few minutes.
8. 8. Season the sauce with pepper, salt, and a pinch of sugar.
9. 9. Stir the cream cheese mixture into the cooked spinach.
10. 10. Season the spinach-cream cheese filling with salt, pepper, and grated nutmeg.
11. 11. Fill the spinach-cream cheese mixture into a piping bag.
12. 12. If you do not have a piping bag, cut a corner off a freezer bag and use it as an alternative.
13. 13. Carefully pipe the filling into the cannelloni tubes.
14. 14. Place the filled cannelloni into five small baking dishes or one large baking dish.
15. 15. Pour the prepared tomato-cream sauce over the cannelloni.
16. 16. Generously sprinkle the cannelloni with grated cheese.
17. 17. Preheat the oven to 180 degrees Celsius fan.
18. 18. Bake the cannelloni for about 15 minutes in the preheated oven.
19. 19. Cover the baking dish with aluminum foil after 15 minutes to prevent the cheese from getting too dark.
20. 20. Let the cannelloni bake for another 15 minutes.
21. 21. Serve the cannelloni hot with a fresh salad.

Nutrition per serving

• kcal: 549
• Protein: 27 g · Fett/Fat: 36 g · Carbs: 33 g