Cannelloni with spinach and ricotta filling

Ingredients for 2 servings:

• 10 cannelloni
• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s), fresh
• 1 tbsp olive oil
• 250 g leaf spinach, frozen or fresh
• 125 g ricotta
• some salt and pepper
• 1 can of tomatoes, chopped
• 100 g carrot(s)
• 1 tbsp butter
• 1 tbsp flour
• 1 tbsp tomato paste
• 100 g cream
• 2 stalks of basil
• 1 tbsp balsamic vinegar
• some sugar
• 2 tbsp Parmesan, grated
• 100g mozzarella
• n. B. olives
• e.g. basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Peel and finely dice the onions and garlic. Heat the oil in a saucepan. Sauté half of the onions and garlic. Add the spinach and sauté for 5 minutes. Season with salt and pepper. Wash, peel, and finely dice the carrots. Cut the chili pepper into thin rings. Melt the butter in a separate saucepan. Sauté the remaining onions, garlic, carrots, and chili pepper. Sauté the flour and tomato paste in it. Deglaze with the cream. Simmer for 2-3 minutes. Wash the basil, pat dry, and chop. Stir the chopped tomatoes and basil into the sauce. Season with salt, pepper, vinegar, and sugar. Mix the spinach with the ricotta and season again to taste. Stuff the cannelloni. Place the cannelloni in an ovenproof dish. Pour the tomato sauce over the top and sprinkle with Parmesan cheese. Bake in an oven preheated to 175°C (150°C fan/convection oven, gas mark 2) for 20 minutes on the middle rack. Thinly slice the mozzarella. Spread over the cannelloni and bake for another 15-20 minutes at the same temperature. Serve garnished with olives and basil.