Baked Cannelloni with Tomatoes

Ingredients

• 400 g spinach
• Salt
• 2 Garlic cloves
• 4 tbsp pine nuts
• 250 g ricotta
• 150 g cream cheese
• 100 g grated Parmesan
• 2 Eggs
• 1 tbsp wheat semolina
• 16 cannelloni
• fat (for greasing the dish)
• 50 g grated gratin cheese
• 1 small onion
• 20 g butter
• 2 cans tomatoes (peeled and chopped)
• 0.5 tsp Oregano
• 1 tsp basil
• pepper (ground)
• 150 ml whipping cream

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash, trim, and blanch the spinach in boiling salted water until wilted; drain, shock in cold water, and let dry. Squeeze out excess moisture by hand and roughly chop. Peel the garlic. Toast the pine nuts in a pan without fat, then finely chop them. Mix ricotta with cream cheese, semolina, parmesan, and eggs; season with salt and pepper. Add pressed garlic, chopped pine nuts, and spinach, and combine well. Fill the cannelloni with the cheese mixture using a piping bag fitted with a larger nozzle. Place the filled cannelloni in a greased baking dish and sprinkle with grated gratin cheese. Peel and finely dice the onion; sauté it for about 2 minutes in a hot pot with melted butter. Add tomatoes, herbs, and cream; simmer for 3–5 minutes. Season with salt and pepper. Pour the sauce over the cannelloni, spread one tablespoon over them. Bake in the preheated oven for approximately 35–40 minutes. Remove from the oven, plate on dishes, and serve.