Cannelloni with turkey, spinach and leek filling

Ingredients for 4 servings:

• 1 package of cannelloni
• 3 tbsp olive oil
• 1 onion(s), chopped
• 2 clove(s) garlic, chopped
• 2 carrots, chopped
• 250 g leaf spinach (frozen)
• 200 g leek
• 200 g turkey breast or 2 eggs
• 200 g sheep’s cheese
• 50 g sunflower seeds
• 100 g double cream cheese
• 1 tbsp oregano
• ½ vegetable stock cube
• 3 tbsp tomato paste
• salt and pepper
• Parmesan, freshly grated
• 3 tbsp butter
• 4 tbsp flour
• 400 ml milk
• 200 ml cream
• 1 can tomato(s) (Pizza tomatoes)
• 1 pinch of nutmeg
• 2 tbsp sugar
• Salt

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Italian-style casserole with a twist…alla Casa M*

Finely chop the onion, carrots, and garlic in a food processor, remove from the pan, and fry in hot olive oil in a large pot for 2 minutes over high heat. Add the thawed spinach and sliced ​​leeks and fry, stirring constantly, until the mixture is combined. Add half the stock cube and the sunflower seeds and continue stirring. Reduce the heat and set the pot aside. Now add the turkey meat to the food processor and finely chop it into mince. Remove from the pan, roughly break up the feta cheese, and also chop it in the food processor. Remove and set aside. Now pulse the mixture from the pot in the food processor until it reaches a paste-like consistency. Now return everything to the pot and mix well over medium heat. In the meantime, grease a baking dish well and place the dough rolls upright in the dish. Transfer the cooled vegetable and meat mixture to a piping bag or a freezer bag with a cut corner and fill each of the dough rolls to the brim. Then turn the rolls over and layer them evenly in the dish. For the sauce: Heat the butter in a saucepan and gradually stir in the flour with a whisk. Brown the resulting mixture slightly, stirring constantly. Stir in the milk and cream and whisk until no lumps remain. Then add the pizza tomatoes, sugar, salt, and pepper. Bring to a boil briefly and season with nutmeg. The sauce should be creamy but not lumpy; thin with milk if necessary. Pour the sauce over the cannelloni until all the rolls are covered. Sprinkle with freshly grated Parmesan cheese and bake for 40-50 minutes (fan oven, 200°C). Tip: This cannelloni casserole can also be made completely vegetarian; instead of the turkey mince, simply add two eggs to the mixture; this will thicken it just as well. It simply tastes good and is pretty quick to make, especially when using a food processor.