Cannelloni alla Spina-Bolo

Ingredients for 3 servings:

• 200 g spinach, frozen
• 300 g minced meat, half and half
• 200 g cream cheese, with or without herbs
• salt and pepper
• nutmeg
• Oil for frying
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 240 g diced tomatoes from the can, with basil
• 200 ml cream
• salt and pepper
• Oil for frying
• 12 cannelloni
• 200 g cheese, e.g. Gouda, Parmesan or similar, grated
• some basil leaves

Instructions

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

Cannelloni with spinach and Bolognese

For the sauce, finely dice the onion and garlic clove and fry in oil until lightly translucent. Then add the tomatoes, simmer briefly, and then add the cream. Season with salt and pepper. Simmer gently for about 10 minutes. For the filling, first defrost the spinach and heat it briefly in a pan. Fry the minced meat in oil and then add it to the spinach. Then stir the cream cheese into the spinach and minced meat and heat briefly. Season with salt, pepper, and nutmeg. Let the filling cool slightly and then fill the cannelloni. Use a piping bag or, if you don’t have one, a freezer bag or similar. Fill with the filling and cut a hole in one corner of the bag. Then place the filled cannelloni in an ovenproof dish, pour the sauce over it, and sprinkle with about half of the cheese. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and place the cannelloni in the oven for about 15 minutes. Then remove them briefly and add the remaining cheese. Then place them back in the oven at 190 degrees Celsius (375 degrees Fahrenheit) for another 15 minutes. The cheese should be golden yellow. Garnish the cannelloni with a few basil leaves and serve.