Chili Con Carne Canelloni on a bed of spinach, carrots and ricotta

Ingredients for 3 servings:

• 400 g minced meat
• 250 g leaf spinach, frozen
• 120 g carrot(s), frozen, sliced
• 100 g ricotta
• 1 can white beans in tomato sauce
• 15 cannelloni
• 1 pack of Knorr Naturally Delicious Chili con Carne (seasoning base)
• 125 g Emmental cheese, grated
• salt and pepper
• Rosemary, fresh
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with spice base

Preheat oven (fan oven) to 200°C. Cook the spinach in a little water and add the carrot slices. Simmer for about 5 minutes. Then drain the water and stir in the ricotta. Season with salt and pepper and spread in the baking dish. Heat the oil in a pan. Then add the minced meat and fry until crumbly. Instead of the 300 ml water specified in the seasoning base, add only 125 ml water and stir in the seasoning base. Then add the white beans in tomato sauce. Season to taste with salt and pepper. Fill the cannelloni with a teaspoon and place on the spinach, carrot, and ricotta bed. If there is any leftover minced meat mixture, simply add it to the baking dish. Sprinkle everything with the Emmental cheese. Chop fresh rosemary and place it on top of the cheese. Bake in the preheated oven for 25 minutes.