Italian cannelloni casserole

Ingredients for 4 servings:

• 300 g cannelloni
• 300 g ham, cooked
• 300 g leaf spinach, frozen
• 500 g ricotta
• 4 egg yolks
• 2 sprigs rosemary
• 2 sprigs of thyme
• basil
• Salt
• Pepper, freshly ground
• 2 garlic cloves
• 400 g sweet cream
• 150 g Parmesan, freshly grated
• olive oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the cannelloni until al dente and then rinse with cold water. Drain well in a sieve. Cut the ham into small cubes. Prepare the leaf spinach according to the package instructions, season with salt, press the garlic cloves through a garlic press and stir into the spinach. Puree the ricotta, finely diced ham and spinach with a hand blender. Stir in the egg yolks until you have a pipeable mixture. Season the mixture with salt, pepper, thyme, basil and rosemary. Halve the cannelloni and place upright in a greased baking dish. Fill a piping bag with the filling and pipe into the upright cannelloni. Mix the cream with the Parmesan cheese, season with salt and pepper and pour over the cannelloni. Bake at 200°C for 30 minutes.