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🍽️ Cannelloni with Spinach Ricotta Filling and Tomato Sauce

660 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 tbsp olive oil
• 400 g minced meat
• 2 tbsp tomato paste
• 400 g chopped tomatoes (can)
• 1 tsp dried oregano
• salt
• 1 pinch sugar
• pepper (from the mill)
• 400 g spinach
• salt
• 1 garlic clove
• 350 g ricotta
• 50 g grated parmesan
• 1 egg
• pepper (from the mill)
• 8 large cannelloni (approx. 250 g)
• 150 g mozzarella

Instructions

1. 1. Peel the onion and cut it into fine cubes.
2. 2. Heat oil in a pan and sauté the onions briefly.
3. 3. Add the minced meat and fry it until crumbly.
4. 4. Stir in the tomato paste and add the tomatoes.
5. 5. Let the sauce simmer for about 20 minutes, stirring occasionally, until it thickens.
6. 6. Add the oregano to the sauce and season with salt, sugar, and pepper.
7. 7. Preheat the oven to 200 degrees Celsius with top and bottom heat.
8. 8. Spread about half of the tomato sauce in a baking dish.
9. 9. Wash the spinach, remove the tough stems, and blanch it briefly in boiling salted water.
10. 10. Rinse the spinach with cold water, let it drain, and squeeze it well with your hands.
11. 11. Finely chop the squeezed spinach.
12. 12. Peel the garlic and chop it finely.
13. 13. Mix the ricotta with the garlic, parmesan, and egg.
14. 14. Fold in the chopped spinach into the ricotta mixture and season with salt and pepper.
15. 15. Fill the mixture into a piping bag with a large star tip.
16. 16. Fill the cannelloni tubes with the filling.
17. 17. Place the filled cannelloni side by side in the baking dish.
18. 18. Pour the remaining tomato sauce over the cannelloni.
19. 19. Top the cannelloni with the mozzarella slices.
20. 20. Bake the cannelloni in the preheated oven for about 45 minutes.

Nutrition per serving

• kcal: 660
• Protein: 44 g · Fett/Fat: 46 g · Carbs: 17 g