Spinach Cannelloni Casserole

Ingredients

• 12 cannelloni (noodles)
• Salt
• 400 g spinach
• 1 onion
• 2 Garlic cloves
• 2 tbsp butter
• 200 g crème fraîche
• Pepper
• freshly grated nutmeg
• 120 g shredded Emmental

Instructions

1. 1.

   Cook the cannelloni in plenty of boiling salted water until just al dente, then drain and set aside. Meanwhile wash, trim, and slice the spinach into thin strips.

2. 2.

   Peel and finely dice the onion and garlic. Heat butter in a pan, sauté onion and garlic until translucent. Add the spinach and stir until it wilts. Stir in crème fraîche, season with salt, pepper, and nutmeg. Simmer gently for about 5 minutes, then let cool slightly. Preheat the oven to 200 °C fan.

3. 3.

   Carefully fill each cannelloni roll with the pan mixture and arrange them in individual baking dishes. Sprinkle shredded cheese on top and bake in the preheated oven for 15–20 minutes until golden and bubbly.