Cannelloni with Kräuterfrischk—se-spinach-Füllung
In my world, there are dishes eat, we go, I strangely only when changes to the Restaurant. Sushi of course, or many other Asian dishes and the Cannelloni at the Italian. When we were eventually back to our Italian around the corner to eat, I ordered again Cannelloni. I am long the but believe, that Cannelloni are a complicated and stressful affair.
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Far from it, I turned to my prejudice, and to me a simple Cannelloni recipe worked out with herb cream cheese and spinach out. To make it here on the Blog the next Overcome was for me, because photographically I believe that there is no greater challenge. From the top you only see cheese ceiling and Cannelloni are in the uncooked state is anything other than a pretty accurate noodle tube. On the pictures you see in cookbooks and magazines of Cannelloni-recipes that are prepared the Cannelloni until the doctor comes, because you can tell me what you want.
SELF-MADE IS EASIER THAN YOU THINK – WITH PURCHASED ROLLS
It was a drum. My recipe for Cannelloni with herb cream cheese-spinach filling is simply delicious and I didn't want to deprive You of partout. Cannelloni are by the way exactly how to make Lasagne sheets to hand. They are uncooked processed as they come out of the box. If You want to climb in the king class, can You make them of course, but since I'm out 😉 .
If Your baking dish is smaller, You can put the rolls on top of each other, so two layers make. I personally have not done this yet, but it seems to work from what I've heard. You should but nevertheless good to have with tomato sauce to cover. Speaking of tomato sauce if You like sauce, more tomatoes, then You should fill less rolls. Only about 18 to 20 pieces instead of the specified 20-22 pieces. Because the more rolls the more the sauce is absorbed.
CANNELLONI WITH HERB CREAM CHEESE-SPINACH FILLING – MY TIP FOR A DELICIOUS FILLING
I have used for my filling, by the way, the French herb cream cheese, because it tastes me very well. Besides, he is so nice and fluffy. You can also use any other herb cream cheese. However, better no Light version, because then the mass is not stable enough.
If You like baked pasta and spinach from the oven, eats it, then I can show You my quick Ravioli lasagna with Ricotta and spinach recommend.
Cannelloni with herb cream cheese-spinach filling
INGREDIENTS
YOU WILL NEED A BAKING DISH, CA. 34x25 CM, AND A DISPOSABLE pastry bag
- 20-22 pieces of Cannelloni-tubes - uncooked
- 1000 g of TK-spinach out of the freezer - cooked, and chopped
- 400 g tomatoes, chunks out of the can
- 300 g French herb cream cheese - Alternatively, other herbs, fresh cheese double cream
- 250 ml cream, at least. 30% fat - Alternatively, reduced-fat cream
- 150-200 g of Gouda cheese - freshly grated
- 1-2 TSP herb Creme Fraiche
- 1 onion, small to medium - finely diced
- 2 cloves of garlic - finely diced
- 2 TBSP vegetable oil, a neutral - for example, rapeseed oil or sunflower oil
- 1 Pinch Of Sugar
- 1 TSP nutmeg, freshly grated
- Salt and pepper - to Taste
INSTRUCTIONS
- As the first heats the oven to 180 degrees, convection on and fat Your baking dish with a little Butter or Oil to grease.
- The TK-spinach leaves in a large pot (according to package instructions) in about 200ml of water for 6 to 10 minutes simmer. TIP: You can and the next step, simplify! The spinach, simply thaw, squeeze, chop coarsely and place in a bowl, however, the spinach at the end is crisp.
- Now the spinach in a colander to drain, evaporate and drain very, very good expressions (possibly a kitchen towel to use), coarsely chop and place in a bowl to give.
- The onion and the garlic fine chop and 2 TBSP of hot vegetable oil about 2-3 minutes until lightly coloured.
- Then You give the tomato slices and the cream and flavour with a good pinch of sugar and salt and pepper and leave the sauce for about 3 minutes simmer.
- In the time vermengst You the French herb cream cheese and 1-2 TSP herb Creme fraiche with the chopped spinach and taste everything with nutmeg, salt and pepper from.
- The spinach-cream cheese-cream filling in a disposable pastry bag (or a freezer bag, You a tip cut off) and injected them into the uncooked Cannelloni (almost like you are out of the box come).TIP: If You are a little more sauce, then fill only about 18-20 pieces of Cannelloni, then, is not so much sauce, you sucked.
- The filled Cannelloni are You then sealing in sealing in Your greased baking dish. TIP: You can make the Cannelloni also quietly over each other, so 2 layers to make, if You are not a big casserole dish did. This works also well, even if I've never done it that way.
- Now, are You watering the tomato-cream-sauce over it and sprinkle the grated Gouda cheese on top of it.
- In a hot oven if You let the Cannelloni on the middle rack for 30 minutes to bake (if you are on top of each other, I'd give you 5 minutes longer to bake). If the cheese is too dark, simply cover with aluminum foil. I wish You a good appetite.