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🍽️ Cannelloni with creamy cheese filling

660 kcal · 30 min · 4 servings

Ingredients

• 200 g Ricotta
• 3 Eggs
• Salt
• Pepper (freshly ground)
• 1 Clove of garlic
• 2 tbsp Pine nuts
• 400 g Spinach
• 16 Cannelloni
• 1 tbsp Oil
• 150 g Whipping cream
• 200 g Parmesan (freshly grated)
• 2 tbsp Butter (ice cold)

Instructions

1. 1. Preheat your oven to 200 degrees Celsius using conventional heat.
2. 2. Mix the ricotta in a bowl with one egg.
3. 3. Season the cheese-egg mixture generously with salt and pepper.
4. 4. Press fresh garlic directly into the bowl.
5. 5. Stir the garlic-onion mixture well.
6. 6. Place the pine nuts in a dry pan.
7. 7. Roast the pine nuts without additional fat.
8. 8. Remove the pan from the heat when the nuts are golden brown and fragrant.
9. 9. Chop the roasted nuts coarsely.
10. 10. Fold the chopped nuts into the ricotta mixture.
11. 11. Wash the spinach thoroughly.
12. 12. Remove tough stems and bad leaves from the spinach.
13. 13. Cook the spinach briefly in a small amount of salted water until it wilts.
14. 14. Drain the cooking water.
15. 15. Rinse the spinach with cold water to stop the cooking process.
16. 16. Let the spinach drain well.
17. 17. Squeeze the spinach to remove excess moisture.
18. 18. Mix the squeezed spinach with the ricotta filling.
19. 19. Fill the cannelloni tubes with the cheese-spinach mixture.
20. 20. Place the filled cannelloni in a baking dish.
21. 21. Pour a creamy cheese sauce over the cannelloni.
22. 22. Sprinkle grated cheese over the surface.
23. 23. Bake the cannelloni in the preheated oven.
24. 24. Bake them until they are golden brown and bubbling.
25. 25. Let the cannelloni rest briefly before serving.

Nutrition per serving

• kcal: 660
• Protein: 33 g · Fett/Fat: 50 g · Carbs: 20 g