Cannelloni with Tomato Sauce

Ingredients

• 400 g fresh spinach
• Salt
• 1 onion
• 2 Garlic cloves
• 2 tbsp plant oil
• pepper (ground)
• nutmeg
• 2 balls mozzarella (125 g each)
• 1 tbsp freshly chopped basil
• 1 tbsp freshly chopped parsley
• 200 g Low-fat quark
• 120 g cannelloni (12 pieces)
• 700 g diced tomatoes (canned)
• 4 tbsp freshly grated Parmesan
• 1 tbsp thyme

Instructions

1. 1.

   Preheat the oven to 200°C with upper/lower heat. Wash, rinse, and clean the spinach; blanch it in a little boiling salted water until wilted. Drain, shock in cold water, drain again, squeeze out excess liquid, then chop.

2. 2.

   Peel and dice the onion and garlic; sauté them in hot oil. Add the spinach, season with salt, pepper, and nutmeg, and simmer over medium heat while stirring for several minutes. Remove from heat and let cool.