Cannelloni with minced meat and spinach filling

Ingredients for 3 servings:

• 250 g cannelloni, without pre-cooking
• 300 g minced beef
• 300 g leaf spinach, frozen
• 250 g ricotta
• 1 egg(s)
• 4 tbsp Parmesan, freshly grated
• 2 onions
• 1 clove(s) garlic
• 2 pieces of tomatoes, 370 g each
• 100 g tomato paste
• 25 g butter
• 25 g flour
• 300 ml milk
• 200 g cheese, grated
• Salt
• pepper
• Herbs, Italian, frozen or fresh
• nutmeg
• Oregano, dried
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

First, chop the onions and garlic. Sauté one onion in a little oil. When the onions are translucent, add the minced meat and fry. Meanwhile, mix the ricotta, egg, and Parmesan cheese and season with salt, pepper, and nutmeg. When the minced meat is browned, add the garlic and sauté briefly, then add the spinach and season with salt and pepper. Sauté until there is no more liquid. Then let the minced meat and spinach mixture cool. Now sauté the second onion in a saucepan and then add the tomato paste. When it starts to smell, add a little water and the tomatoes to the pan. Season with salt, pepper, Italian herbs, and oregano and simmer briefly. Mix the minced meat with the ricotta and fill the cannelloni. This is best done with a piping bag. Pour some of the tomato sauce into the baking dish and place the filled pasta on top. Cover everything with the remaining tomato sauce. Make a roux with butter and flour and pour in the milk. Stir well to avoid lumps. Season the sauce with salt, pepper, and a little nutmeg and pour it over the casserole. Sprinkle with grated cheese. If you like, you can also top with some Parmesan cheese. Bake at 200°C for about 30-45 minutes.