Cannelloni filled with feta, spinach and pine nuts

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 large onion(s), chopped
• 2 clove(s) garlic, chopped
• 2 large cans of tomatoes, lightly drained and chopped (reserving the juice)
• 2 sprigs rosemary
• 2 bay leaves
• 2 tbsp tomato paste
• 450 g spinach, roughly chopped (frozen), thawed and well drained
• 150 g ricotta (alternatively quark)
• 150 g feta cheese, crumbled
• 2 tbsp pine nuts, dry roasted until golden yellow
• 50 g Parmesan cheese (grated)
• 2 tbsp mint (fresh), finely chopped
• 2 medium-sized eggs, lightly beaten
• 16 cannelloni (without pre-cooking)
• 200 g mozzarella, sliced
• Salt and pepper, black from the mill

Instructions

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

mighty good

Heat the olive oil in a large pan. Sauté the diced onion and garlic until soft. Add the tomato paste and roast. Then add the chopped tomatoes, rosemary, and bay leaves. Bring everything to a boil, reduce the heat, and simmer for 25-30 minutes until thickened. Thin with tomato juice, if desired. Remove the herbs and season with salt and pepper. Preheat the oven to 190°C (convection oven). Thoroughly mix the spinach, ricotta, feta, Parmesan, mint, pine nuts, and eggs. Season with salt and pepper. Spoon this mixture into the cannelloni using a teaspoon. Cover the bottom of a large, shallow, non-stick baking dish with tomato sauce. Arrange the cannelloni on top and cover with the remaining tomato sauce. All the pasta pieces should be covered; without liquid, they won’t soften. Top with the mozzarella (preferably so that no pasta is visible) and bake for about 30-40 minutes. The pasta should be soft (test with a skewer) and the cheese should be golden yellow.