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🍲 Potato Spinach Cannelloni with Ricotta Crunch

420 kcal · 60 min · 4 servings

Ingredients

• 400 g Floury Potatoes
• 200 g Frozen Spinach (thawed and well-drained)
• 150 g Ricotta
• 1 Stück Egg (Size M)
• 30 g Parmesan (grated)
• 400 g Canned San Marzano Tomatoes
• 20 ml Olive Oil
• 5 g Salt
• 1 g Nutmeg (ground)
• 20 g Breadcrumbs

Instructions

1. 1. Wash the potatoes and boil them unpeeled in salted water for 25 minutes until tender.
2. 2. Peel the warm potatoes and mash them with a fork until smooth.
3. 3. Mix the drained spinach, ricotta, egg, 15 g Parmesan, nutmeg, salt, and potato mash.
4. 4. Prepare the sauce: Puree the tomatoes with the remaining Parmesan, salt, and 10 ml olive oil.
5. 5. Preheat the oven to 180 degrees Celsius with top/bottom heat.
6. 6. Shape the mixture into small rolls (like cannelloni) and place them in a baking dish.
7. 7. Mix the remaining 10 ml olive oil with the breadcrumbs.
8. 8. Pour the tomato sauce over the cannelloni and sprinkle the breadcrumb mixture on top.
9. 9. Bake the cannelloni for 30 minutes in the oven.
10. 10. Let the cannelloni cool for 5 minutes before serving.

Nutrition per serving

• kcal: 420
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 52 g