Vegetarian filled cannelloni

Ingredients for 4 servings:

• 20 cannelloni
• 250 g mozzarella, well drained, diced
• 1 medium-sized onion(s), finely diced
• 3 cloves garlic, finely diced
• 1 tbsp olive oil
• 500 g tomatoes, pureed
• 250 g cream
• Salt
• 1 chili pepper(s), grated or cayenne pepper
• Pepper, freshly ground
• 300 g mozzarella, grated
• 600 g leaf spinach, frozen, thawed
• Salt
• Nutmeg, grated
• Pepper, freshly ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

in tomato cream sauce with mozzarella and spinach filling (for 4 to 5 servings – depending on the eater)

Tomato Cream Sauce: Finely dice the onions and garlic. Heat olive oil in a high saucepan and sauté the onions and garlic. Deglaze with the pureed tomatoes. Add the cream and simmer over low heat for about 10 minutes. Finally, season the sauce with salt, pepper, and grated chili peppers or cayenne pepper. Mozzarella Spinach Filling: Thaw the spinach and bring to a boil with a little water. Drain the excess water. Stir in the grated mozzarella and let it melt. Season the filling with salt, pepper, and nutmeg. Vegetarian Filled Cannelloni: Drain the mozzarella well and dice it. Fill the cannelloni with the mozzarella and spinach mixture using a teaspoon. Place the filled cannelloni side by side in a large baking dish. Pour the tomato cream sauce evenly over the cannelloni and sprinkle with diced mozzarella. Bake for about 30 minutes at 200°C (top and bottom heat) on the middle rack. If using, broil for another 1 to 2 minutes until golden brown.