Cannelloni with spinach

Ingredients for 4 servings:

• 20 g porcini mushrooms, dried
• 40 g butter
• 2 onions
• 400 g minced meat, mixed
• 1 kg spinach
• 12 cannelloni
• 2 tbsp flour
• ¼ liter of milk
• 100 g Parmesan, grated
• salt and pepper
• nutmeg

Instructions

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

Soak the mushrooms in 1/4 l lukewarm water. Heat 20 g butter. Dice the onions and fry. Brown the minced meat. Add the mushrooms and water and simmer. Season with salt and pepper. Wash the spinach, add 1/3 to the minced meat, and cook for 2 minutes. Pre-cook the cannelloni if ​​desired, then add the minced meat. Briefly wilt the remaining spinach in a little butter, then transfer to a greased dish and place the cannelloni on top. Heat the remaining butter and lightly sweat the flour. Deglaze with milk, stirring, and bring to a boil. Add 2/3 of the cheese, season, and taste. Pour over the pasta and sprinkle with the remaining cheese. Bake at 200°C (gas mark 3) for about 30 minutes.