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🍽️ Cannelloni stuffed with ricotta and spinach cream

510 kcal · 90 min · 4 servings

Ingredients

• 1 package cannelloni (no pre-cooking)
• 600 g tomatoes, chunky
• 450 g spinach (frozen)
• 250 g ricotta
• 20 g pine nuts
• 1 egg
• 2 shallots
• 10 tbsp parmesan, freshly grated
• 40 g flour
• 40 g butter
• 500 ml milk
• 2 clove(s) garlic (pressed)
• salt and pepper
• oregano
• nutmeg
• fat for the dish

Instructions

1. 1. Toast the pine nuts in a non-stick pan without added fat until they smell fragrant.
2. 2. Grate the Parmesan finely.
3. 3. Mix the ricotta in a bowl with one egg, three tablespoons of grated Parmesan, salt, and pepper.
4. 4. Fold the toasted pine nuts into the ricotta mixture.
5. 5. Finely chop the shallots.
6. 6. Sauté one shallot in a pot with a little oil until it is soft and translucent.
7. 7. Add one pressed clove of garlic briefly and stir.
8. 8. Place the spinach in a separate pot.
9. 9. Place the tomatoes in another separate pot.
10. 10. Cook the spinach until almost no liquid remains in the pot.
11. 11. Season the spinach with salt, pepper, and grated nutmeg.
12. 12. Let the spinach cool down completely.
13. 13. Let the tomatoes reduce slightly in their pot.
14. 14. Season the tomatoes with salt, pepper, and oregano.
15. 15. Melt the butter in a pot.
16. 16. Stir the flour into the melted butter.
17. 17. Sauté the flour mixture while stirring over medium heat for two minutes.
18. 18. Deglaze the mixture with the milk.
19. 19. Whisk until the sauce is smooth and free of lumps.
20. 20. Let the sauce simmer gently for two minutes.
21. 21. Stir two tablespoons of grated Parmesan into the sauce.
22. 22. Season the sauce finally with salt, pepper, and nutmeg.
23. 23. Grease a baking dish well.
24. 24. Spread half of the tomato sauce on the bottom of the dish.
25. 25. Mix the cooled spinach with the ricotta filling.
26. 26. Fill the cannelloni pasta with the filling (best using a piping bag).
27. 27. Place the filled pasta side by side in the baking dish.
28. 28. Spread the remaining tomato sauce evenly over the pasta.
29. 29. Spoon the white béchamel sauce over the pasta.
30. 30. Sprinkle four tablespoons of grated Parmesan evenly on top.
31. 31. Cover the baking dish tightly with aluminum foil.
32. 32. Bake the cannelloni at 225 degrees Celsius (top and bottom heat) for 15 minutes.
33. 33. Carefully remove the aluminum foil.
34. 34. Bake the cannelloni for another 10 minutes until the surface is nicely browned and crispy.

Nutrition per serving

• kcal: 510
• Protein: 24 g · Fett/Fat: 25 g · Carbs: 41 g