Spinach and cream cheese canneloni

Name: Spinach and cream cheese canneloni
Total time: 90 min
Yield: 2 portions
Ingredients: canneloni; cream cheese; spinach , frozen; onion; garlic; canned tomatoes, diced; garlic powder, paprika powder, sugar; Italian herbs; mozzarella, grated; salt, pepper, nutmeg

Duration: 1 h 30 min

Difficulty: easy

Tags:

alcohol-free vegetarian

Canneloni - what was that again? Oh yes, those big, thick pasta tubes that are so easy to fill. No sooner said than done! Here's a delicious recipe for cannelloni, but with a little twist: we briefly pre-cooked the cannelloni, cut them in half and then baked them upright. We filled them with spinach and cream cheese beforehand and added a fruity tomato sauce. Bloody delicious!

Ingredients for

Ingredients for the canneloni

200 g canneloni

300 g cream cheese

1 kg spinach , frozen

150 g onion

3 Clove(s) garlic

400 g canned tomatoes, diced

1 Teaspoon(s) garlic powder, paprika powder, sugar

1 Tablespoon(s) Italian herbs

50 g mozzarella, grated

salt, pepper, nutmeg

Preparation

Total time: 1 h 30 min

Prepare the canneloni

Salt the pasta water and heat up. In the meantime, puree the tinned tomatoes with the garlic granules, paprika powder, sugar, Italian herbs, salt and pepper and pour the tomato sauce into the casserole dish.

Finely chop the onions and garlic and sauté in a little olive oil in a second pan.

Add the spinach to the onions and garlic, stir everything together a little and then put the lid on the pan. If necessary, reduce the heat slightly and allow the spinach to defrost and cook.

When the spinach is cooked, season everything with salt, pepper and nutmeg, stir well and then drain the spinach in a sieve and squeeze out a little more if necessary.

Now pre-cook the cannelloni in the boiling pasta water for about 3 minutes. Then rinse and cut in half to create two shorter pasta tubes. Place them all evenly distributed in the oven dish with the tomato sauce.

Preheat the oven to 170°C fan. Roughly chop the spinach and mix with the cream cheese. Pour this mixture into a piping bag and fill the halved cannelloni with it.

Finally, sprinkle the mozzarella over the pasta and cook in the preheated oven for 25 minutes.