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🍽️ Vegetarian Cannelloni with Ricotta Filling

266 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• 500 ml pureed tomatoes
• salt
• pepper
• 1 tbsp maple syrup
• 400 g spinach leaves
• 150 g ricotta
• 2 eggs
• nutmeg
• 10 uncooked cannelloni
• 50 g parmesan

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely dice the onion and garlic.
3. 3. Heat oil in a large pan over high heat.
4. 4. Sauté the onion and garlic mixture for 2 minutes until translucent.
5. 5. Pour in the puréed tomatoes.
6. 6. Season the sauce with salt, pepper, and maple syrup.
7. 7. Simmer the sauce over medium heat for 5 minutes.
8. 8. Wash the spinach thoroughly.
9. 9. Dry the spinach using a salad spinner.
10. 10. Bring water to a boil and add some salt.
11. 11. Blanch the spinach in the boiling water for 20 seconds.
12. 12. Immediately shock the spinach in a bowl of cold water.
13. 13. Let the spinach drain.
14. 14. Squeeze the spinach firmly to remove excess moisture.
15. 15. Finely chop the spinach.
16. 16. Drain the ricotta.
17. 17. Thoroughly mix the ricotta with the spinach and eggs.
18. 18. Season the filling with salt, pepper, and freshly grated nutmeg.
19. 19. Transfer the filling into a piping bag fitted with a star tip.
20. 20. Fill the cannelloni tubes with the spinach and ricotta mixture.
21. 21. Place the filled cannelloni into a coated baking dish (22 x 15 cm).
22. 22. Pour the prepared tomato sauce over the cannelloni.
23. 23. Preheat the oven to 180 °C (convection 160 °C or gas mark 2-3).
24. 24. Bake the cannelloni for 35 minutes in the preheated oven.
25. 25. After 20 minutes of baking, grate the Parmesan cheese.
26. 26. Distribute the grated Parmesan evenly over the cannelloni.
27. 27. Remove the cannelloni from the oven after 35 minutes.
28. 28. Serve the cannelloni warm.

Nutrition per serving

• kcal: 266
• Protein: 16 g · Fett/Fat: 14 g · Carbs: 17 g