Cannelloni with spinach filling

Cannelloni with spinach filling

For cannelloni with spinach filling use fresh spinach leaf if possible. If frozen spinach is used, it must first be defrosted and drained well. Wash spinach leaf, dry and chop coarsely. Peel onion and garlic and dice finely. Heat olive oil in a coated pan. Fry the onion and garlic until translucent. Add the spinach and heat briefly until it collapses. Season spinach with pepper, salt and nutmeg. Dust the flour over the spinach and sauté briefly while stirring. Add the milk and bring to the boil briefly until the liquid evaporates. Dice the gorgonzola, mix with the spinach and melt in it. Remove the pan from the heat and allow to cool slightly. Preheat oven to 200°. Fill the cannelloni with spinach. Pour approx. 50 g cream into an ovenproof dish and season with pepper, salt and diced garlic. Put the cannelloni in the cream. Stir the cream fraiche with the rest of the cream until smooth and season lightly with pepper and salt. Spread the cream fraiche over the cannelloni with spinach filling and sprinkle with freshly grated Parmesan cheese. Bake cannelloni with spinach filling for approx. 30 minutes on the middle shelf.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
575 kcal
50 g
24 g
33 g

(C)opyright by Marions Kochbuch