Cannelloni with spinach filling

Ingredients

Directions

1. 1

   Peel the shallots. Dice 1 shallot, heat 1 teaspoon of oil in a saucepan and fry the shallot until transparent. Add the tomatoes and let it simmer a little bit. In the meantime wash the marjoram, dab dry and pluck the leaves from the stalks. Stir half of the leaves into the sauce, season with salt, pepper and sugar and set aside.

2. 2

   Pre-cook the cannelloni according to the instructions on the packet and also set aside. Wash and clean the spinach. Peel garlic. Finely dice garlic and remaining shallot. Heat 1 teaspoon of oil in a frying pan, sauté the shallot in it until transparent, add the garlic and spinach. Season spinach with salt, pepper and nutmeg, mix with 1 teaspoon of cheese. Fill the cannelloni with a teaspoon of filling. Place the cannelloni in a small casserole dish, pour tomato sauce over them. Spread the remaining cottage cheese over it.

3. 3

   Heat 1 teaspoon of oil in a frying pan, sauté the shallot in it until transparent, add the garlic and spinach. Season spinach with salt, pepper and nutmeg, mix with 1 teaspoon of cheese. Fill the cannelloni with a teaspoon of filling. Place the cannelloni in a small casserole dish, pour tomato sauce over them. Spread the remaining cottage cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes and garnish with remaining marjoram

4. 4

   20 minutes waiting time