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Cannelloni with creamy spinach-cheese filling and tomato sauce

Difficulty Level
Veggie

ingredients for 4 portions

  • Spinach and cheese filling:

    500 g spinach
    1 egg
    1-2 cloves of garlic
      Salt to taste
      pepper
      nutmeg
      chili
    320 g GAZİ Beyaz Peyniri
       
    20 cannelloni

    Tomato sauce

    1 tbsp olive oil
    1-2 shallots
    1 clove of garlic
    2 tbsp tomato paste
    400 g tomatoes (canned)
    200 ml water
    1 tsp salt
      Pepper
    1 pinch sugar
    1 tsp oregano

    For baking

    150-200 g GAZİ Kashkaval

  • Preparation spinach and cheese filling

    Wash spinach and chop into small pieces. Cook in a pan without any fat, until the spinach shrivels. Allow the liquid to evaporate. Chop the garlic and add. Allow the spinach to cool, squeeze the water out and add to a tall narrow dish. Add the herbs, cheese, and egg and blend into a fine puree using an immersion blender.

    Preparation tomato sauce

    Heat olive oil in a saucepan. Finely chop the shallots and garlic and sauté in the oil for 1-2 min. Add the tomato paste, canned tomatoes and herbs and let simmer for approx. 10 min. Add water if necessary.

    Fill the cannelloni:

    1. Place the creamy filling into a piping bag with a large tip and carefully pipe the filling into the cannelloni. If you do not have a piping bag, you can use a freezer bag and cut the corner or fill the cannelloni with a spoon. Alternatively, you can spread the filling onto sheets of lasagne.

    2. Layer the filled cannelloni in a baking dish. Pour the tomato sauce over the cannelloni and sprinkle with the cheese.

    3. Bake in a preheated oven at 200°C for about 30 minutes.

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