Stuffed cream cheese and spinach cannelloni

Ingredients for 4 servings:

• 450 g creamed spinach, frozen
• 2 m.-large shallot(s)
• 2 cloves garlic
• 300 g cream cheese
• 1 medium egg yolk
• 1 tsp oregano, dried
• Nutmeg, ground
• salt and pepper
• 40 g butter
• 40 g flour
• 300 ml milk
• 200 ml vegetable stock
• 250 g cannelloni
• 1 can tomatoes, chopped
• 100 g Parmesan, freshly grated
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

For the filling, thaw the spinach. Peel and finely dice the shallots and garlic cloves, then sauté lightly in a saucepan with a little oil. Add the spinach and simmer gently over medium heat until most of the liquid has evaporated. Season with salt, pepper, nutmeg, and oregano, and let cool. Combine the cream cheese and egg yolk and stir into the spinach. Fill the uncooked cannelloni with the mixture. For the béchamel sauce, melt the butter in a saucepan and lightly brown. Sprinkle in the flour and let it foam. Gradually stir in the milk until there are no lumps. Stir in the stock and remove from the heat. Pour a layer of béchamel sauce into a baking dish. Place the filled cannelloni on top. Season the chopped tomatoes lightly, pour the remaining béchamel sauce over the cannelloni, and sprinkle with Parmesan cheese. Bake in a preheated oven at 180 degrees for 30 minutes.