John Myers
Ingredients for 5 servings:
- 20 cannelloni
- 400 g ricotta
- 200 g creamed spinach, frozen
- Paprika powder, sweet
- salt and pepper
- 1 tsp vegetable broth, instant
- 500 g tomato sauce
- 50 g cheese (e.g. Pecorino or similar)
- herbs, Italian
- n. B. water
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour
Even for spinach haters. Super easy and delicious
Preheat the oven to 190°C (top/bottom heat). Heat water in a kettle. Pour 200 ml of it into a small bowl or similar and add about 1 teaspoon of stock powder. Pour the remaining water into a deep plate/another bowl, add a little salt, and place the cannelloni in it (Caution: Don’t leave the cannelloni in the water for too long. 4 minutes is enough, otherwise they will become too soft). While the cannelloni are softening a bit, prepare the filling. Mix the ricotta and spinach (you can use more spinach if you like), season with paprika, salt, and pepper. Now it’s best to fill the cannelloni with a teaspoon or piping bag (tip for teaspoon users: Place the cannelloni in a dish, fill them, and then quickly turn them over). Place the cannelloni side by side in a baking dish. Mix the stock with the tomato sauce and season generously with herbs. Now pour the diluted tomato sauce over the cannelloni until completely covered (use more tomato sauce if necessary), then sprinkle with grated cheese. Place the whole thing in the preheated oven and bake for 20-25 minutes at 190°C.
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