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🍽️ Spinach Stuffed Cannelloni

568 kcal · 30 min · 4 servings

Ingredients

• 400 g Cannelloni (from the package, pre-cooked)
• 1 kg young spinach
• 0.5 bunch parsley
• 100 g Ricotta
• Olive oil (cold-pressed)
• 500 g pureed tomatoes (in organic quality)
• 2 garlic cloves
• 1 small onion
• 1 carrot
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 0.5 tsp cinnamon powder
• butter

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the spinach thoroughly.
3. 3. Remove the tough stems from the spinach.
4. 4. Place the damp greens into a large pot.
5. 5. Heat the pot at medium temperature until the spinach has wilted.
6. 6. Pour the spinach into a sieve to drain.
7. 7. Let the spinach drain well.
8. 8. Reserve some of the drained liquid.
9. 9. Roughly chop the spinach on a cutting board.
10. 10. Mix the chopped spinach with the ricotta cheese.
11. 11. Add 1-2 tablespoons of the spinach liquid if needed.
12. 12. Season the filling with salt and pepper.
13. 13. Peel the garlic.
14. 14. Halve the garlic cloves lengthwise.
15. 15. Peel the onion.
16. 16. Chop the onion finely.
17. 17. Peel the carrots.
18. 18. Chop the carrots small.
19. 19. Heat 3 tablespoons of olive oil in a pot.
20. 20. Sauté the onion, garlic, and carrots over low heat.
21. 21. Add the pureed tomatoes to the pot.
22. 22. Add 150 milliliters of water.
23. 23. Bring the sauce to a boil.
24. 24. Reduce the heat.
25. 25. Simmer the sauce for about 5-6 minutes.
26. 26. Season the sauce with salt, pepper, nutmeg, and cinnamon.
27. 27. Line the bottom of a baking dish with small pieces of butter.
28. 28. Spread about one ladleful of tomato sauce over the butter.
29. 29. Fill the cannelloni tubes with the spinach and ricotta mixture.
30. 30. Arrange the filled cannelloni in layers in the baking dish.
31. 31. Spread tomato sauce over each layer.
32. 32. Finish with the remaining sauce.
33. 33. Cover the sauce with the remaining butter pieces.
34. 34. Place the dish in the hot oven.
35. 35. Bake the cannelloni for 30-35 minutes.
36. 36. Heat 3 tablespoons of oil in a small pan.
37. 37. Fry the parsley stems in the hot oil.
38. 38. Let the parsley stems drain on kitchen paper.
39. 39. Sprinkle the parsley stems lightly with salt.
40. 40. Plate the cannelloni.
41. 41. Serve immediately with the fried parsley.
42. 42. Serve with grated Parmesan or Pecorino on the side if desired.

Nutrition per serving

• kcal: 568
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 80 g