Cannelloni-Auflauf

Ingredients

• 1 onion
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 400 g diced tomatoes (canned)
• 1 tsp Dried oregano
• Salt
• Pepper
• 400 g spinach
• 1 Garlic clove
• 500 g Ricotta
• 50 g grated Parmesan
• 2 Eggs
• 250 g cannelloni

Instructions

1. 1.

   For the sauce, peel and finely dice the onion. Heat oil in a pan and sauté the onion over medium heat until translucent. Stir in tomato paste and add tomatoes. Simmer for about 10 minutes while stirring occasionally. Finally add oregano to the sauce and season with salt and pepper.

2. 2.

   Spread roughly half of the sauce in a baking dish. Wash, trim, and blanch spinach in boiling salted water briefly. Drain, shock in cold water, then squeeze dry and chop finely. Peel and finely mince garlic. Mix ricotta with garlic, parmesan, and eggs. Fold in spinach and season with salt and pepper.

3. 3.

   Fill a pastry bag fitted with a larger nozzle with the spinach‑cheese mixture, pipe into cannelloni tips, and layer in a baking dish. Pour remaining sauce over top and bake in preheated oven at 200 °C (180 °C fan) for about 45 minutes.