John Myers
Cannelloni with Spinach Filling and Tomato Sauce
The perfect cannelloni with spinach filling and tomato sauce recipe with a picture and simple step-by-step instructions.
- 600 gr Frozen spinach leaves
- 2 Pc. Onions
- 2 tbsp Oil
- 300 ml Vegetable broth
- 500 gr Sieved tomatos
- 1 tbsp Tomato paste
- 1 tsp Marjoram or oregano
- Salt and pepper
- 150 gr Cream cheese
- 12 Pc. Cannelloni
- 50 gr Grated cheese
- Let the spinach thaw. Peel and dice 1 onion. Heat 1 tablespoon of oil and sauté the onions in it. Broth; Add the tomatoes, tomato paste and marjoram (or oregano) and bring to the boil. Simmer briefly, then season with salt and pepper.
- Heat 1 tablespoons of oil in a second saucepan and sauté the other peeled and diced onion in it. Add the spinach and sauté a little. Season with salt and pepper. Stir in the cream cheese. Let the spinach mixture cool down a little.
- Fill the spinach mixture into the cannellonis using a fork or a piping bag and place them in a baking dish. Spread the tomato sauce on top and sprinkle with cheese. Upper / lower level 200 ° C for about 30-35 minutes
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