Cannelloni with herb filling

Ingredients for 4 servings:

• 450 g spinach, frozen
• 2 onions
• 3 garlic cloves
• 2 packs of basil, frozen
• 300 g Parmesan, grated
• 20 cannelloni
• 750 g tomatoes, chunky, from the can
• 1 crème fraîche, cup
• Sugar
• 250g mozzarella
• 1 tbsp butter, in flakes
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Defrost the spinach and preheat the oven to 200 degrees Celsius. Peel and chop the first onion, then fry it in 2 tablespoons of olive oil. Add the tomatoes and crème fraîche and simmer until thickened. Peel and chop the second onion, then process the garlic, basil, spinach, and Parmesan cheese in a food processor until a dough forms. Season with salt, sugar, and pepper. Fill the cannelloni with this mixture (place it in a freezer bag and cut off a corner; I place the cannelloni in a shot glass so you don’t need four hands to fill it). Grease a baking dish and place the cannelloni side by side. Pour the tomato sauce over the onion and top with the finely diced mozzarella and the butter flakes. Bake in the oven for about 45 minutes.