John Myers
Ingredients for 2 servings:
- 8 cannelloni
- 200 g spinach, frozen or leaf spinach, coarsely chopped
- 50 g Cheddar cheese
- 50 g Gouda, middle-aged
- 100 g cream cheese
- 50 g mozzarella, grated
- 2 tbsp olive oil
- 1 m.-sized onion(s)
- 1 large garlic clove(s)
- 1 can tomatoes, chopped, approx. 400 g
- Herbs, Italian, e.g. basil, thyme and rosemary, dried
- salt and pepper
- Nutmeg, freshly grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
vegetarian, for a small casserole dish
Finely chop the onion, garlic, Cheddar, and Gouda cheese. Thaw the spinach and mix well with the Cheddar, Gouda, cream cheese, and 1/3 of the garlic. Season with salt, pepper, and nutmeg. Fill the cannelloni with the mixture and place in a small casserole dish. Sauté the onions and remaining garlic in a small saucepan with oil until translucent. Deglaze with the canned diced tomatoes and season with herbs, salt, and pepper. Pour the tomato sauce over the cannelloni and sprinkle with the mozzarella. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 30 minutes.
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