Mary Miso - Recipes for every day - Cookbooks
tomato sauce:
½ onion, chopped
1 clove of garlic, chopped
1 table spoon olive oil
1 table spoon tomato puree
100 ml red wine
400g tin of chopped tomatoes
1 bay leaf
salt and pepper
filling:
½ onion, chopped
1 clove of garlic, chopped
1 table spoon olive oil
400g spinach leaves
400g ricotta cheese
40g parmesan cheese, grated
1 table spoon lemon juice
salt and pepper
400-500g cannelloni
1 mozzarella, diced
Tomato sauce:
Fry the onion and garlic in olive oil. Add tomato puree. Deglaze with red wine and reduce.
Add chopped tomatoes and bay leaf. Season with salt and pepper. Let cook for 30 minutes.
Filling:
Fry onion and garlic in olive oil. Add spinach leaves. Season with salt and pepper. Take the spinach out of the pan and let it cool for a moment. Chop spinach and mix with ricotta, parmesan cheese and lemon juice. Season with salt and pepper.
Preheat oven to 180°C.
Cook cannelloni until al dente, remove and plunge into cold water. Spread tomato sauce in a gratin dish. Fill cannelloni with the spinach filling and put them on the tomato sauce. Sprinkle mozzarella on the cannelloni and bake in the oven 30 minutes.
