Stuffed Cannelloni II

Ingredients for 3 servings:

• 1 pack of leaf spinach (frozen)
• ½ pack of cannelloni
• 1 onion(s)
• 1 tbsp olive oil
• 1 clove(s) garlic
• Salt and pepper, black
• Nutmeg, freshly grated
• 1 mozzarella
• some butter
• 1 tbsp flour
• ½ cup cream
• ½ liter of milk
• Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Let the spinach thaw slightly. First, prepare a béchamel sauce (if that’s too much work for you, you can also use a ready-made béchamel): Melt the butter, dust it with flour, and, stirring vigorously (to avoid lumps), add a little milk a little at a time until thickened. If the sauce gets too thick, add a little more milk and stir vigorously. It should be nice and creamy. Season the sauce with a little cream, salt, pepper, and Parmesan cheese. Finely chop the onion and garlic, or press the garlic through a garlic press, and sauté lightly with the olive oil. Add the leaf spinach and season with salt, pepper, and nutmeg. This only takes a few minutes. Let the spinach cool slightly and then stuff it into the cannelloni while it’s still warm. This works very well with a small pastry fork. The cannelloni don’t need to be pre-cooked. Place the filled cannelloni in a baking dish, pour the béchamel sauce over them until almost completely covered, and generously top with mozzarella. Finally, sprinkle with Parmesan cheese and drizzle with olive oil. Bake in a preheated oven at approximately 200°C for approximately 18-20 minutes.