Cannelloni with spinach and tuna filling

Ingredients for 4 servings:

• 16 cannelloni
• 500 g leaf spinach
• 300 g tuna from the can
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp butter
• 400 ml milk
• 2 tbsp flour
• 2 tbsp butter
• 2 tbsp Parmesan, freshly grated
• 100 ml cream
• Salt and pepper, nutmeg
• butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Roughly chop the spinach. Peel and finely dice the onions and garlic. Sauté in the butter, add the spinach, cook briefly, and season with salt and pepper. Place the spinach in a bowl, stir in the tuna, and let cool completely. For the sauce, melt the butter in a saucepan, stir in the flour, and pour in the hot milk while stirring. Bring to a boil, then add the Parmesan cheese and cream. Season the sauce with salt and nutmeg. Preheat the oven to 200°C. Grease a baking dish with butter. Place the filling in a piping bag and press it into the pastry rolls. Place the cannelloni in the dish, pour the sauce over the top, and bake for about 35 minutes.