Cannelloni with spinach, mascarpone and ricotta filling

Ingredients for 4 servings:

• 14 cannelloni
• 350 g leaf spinach, frozen
• 250 g ricotta
• 150 g mascarpone
• 1 onion(s)
• 3 tbsp Parmesan
• 35 g butter
• 30 g flour
• 150 ml vegetable stock
• 250 ml milk
• 1 tbsp olive oil
• 1 pinch of nutmeg
• ½ tbsp butter for the mold
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Vegetarian

Finely dice the onion and then sauté in oil over low heat until translucent. Increase the heat, add the frozen spinach to the pan, and simmer covered. Season with salt and pepper and let cool. Squeeze the cooled spinach well with your hands. Then place the ricotta, mascarpone, and spinach in a bowl and mix well. Season the mixture with salt, pepper, and a small pinch of nutmeg, then set aside. Put the butter in a saucepan and melt over medium heat. Add the flour and sauté the flour in the pan for about 2 minutes, stirring constantly. Pour the stock and milk into the pan and bring the sauce to a boil. Reduce the heat and simmer the sauce over low heat for 20 minutes. Then season well with salt, pepper, and nutmeg. While the sauce is simmering, preheat the oven to 200°C (top and bottom heat). To fill the cannelloni, place the spinach and ricotta mixture in a freezer bag, tie a tie at the top, and cut off a corner at the bottom. Applying minimal pressure to the bag, fill the cannelloni with the mixture and place the cannelloni in a greased baking dish. To fill the cannelloni, I stand the cannelloni upright in the baking dish and fill them one after the other. Then I place the cannelloni next to each other. The filling is usually enough to fill the cannelloni completely. If there is any leftover, use the excess mixture to fill the small spaces between and around the cannelloni. The mixture mixes well with the sauce! Now spread the sauce evenly over the cannelloni. Finally, sprinkle with Parmesan cheese and bake in the oven for about 30 minutes. After baking, pierce the cannelloni with a toothpick to see if they are cooked through. If not, simply leave them in the oven for a few more minutes.