Spinach cannelloni

Ingredients for 4 servings:

• 600 g leaf spinach, frozen
• 2 packs of raw cannelloni
• 500 g quark (low-fat curds)
• 2 m.-sized onion(s)
• 5 cloves garlic
• 1 tbsp olive oil
• 2 packs of light mozzarella
• 3 cups of low-fat yogurt (150 g each)
• 5 tbsp Parmesan, grated
• Salt
• pepper
• Caraway, ground
• Oregano (fresh or dried)
• Basil (fresh or dried)
• 2 cubes of vegetable stock

Instructions

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

Finely chop the onion and brown it in a little olive oil in a non-stick pan. Add the thawed spinach leaves and roast for a few minutes until softened. Season with the crushed garlic cloves, salt, pepper, oregano, basil, vegetable stock cube, and caraway seeds. Add the mixture to the curd mixture and stir well, then season to taste. Fill the cannelloni tubes with the spinach and curd mixture and place in a baking dish. Mix together the low-fat yogurt and chopped light mozzarella, season well again, and pour over the cannelloni. Sprinkle with grated Parmesan cheese and cover the pasta with aluminum foil. Bake in the oven at 200°C for 1 hour, removing the foil for the last 10 minutes to allow the cheese to brown.