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Cannelloni with Ricotta & Bolognese
1 Std. 15 Min.Für 4Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Cannelloni with Ricotta & Bolognese
was Sie brauchen
Zutaten
ground beefFleisch400 g
onion (half for the sauce, half for the filling, finely chopped)Obst & Gemüse1 Stück
carrot (finely chopped)Obst & Gemüse1 Stück
celery stalk (finely chopped)Obst & Gemüse1 Stück
garlic (1 clove for the sauce, 1 clove for the filling, minced)Obst & Gemüse2 Stücke
crushed tomatoesVorräte400 g
waterAndere150 ml
saltGewürze5 g
black pepper (ground)Gewürze2 g
sugarVorräte5 g
oregano (dried)Gewürze3 g
ricottaMilchprodukte250 g
spinachObst & Gemüse200 g
parmesan (grated, 20 g for the filling and the rest for topping)Milchprodukte70 g
eggMilchprodukte1 Stück- lemon juice (freshly squeezed)Obst & Gemüse10 ml
cannelloni (dried tubes)Getreide250 g
mozzarella (grated or torn)Milchprodukte150 g
olive oil (for sautéing)Vorräte30 ml
pro Portion
Nährwerte
571kcal
- Kohlenhydrate
- 51 g
- Eiweiß
- 33 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Bratpfanne
Auflaufform
Rührschüssel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the Bolognese sauce
- Sauté the onion, carrot, celery and garlic in olive oil until softened.
- Add the ground beef and cook until browned.
- Season with salt, pepper, sugar and oregano.
- Add the crushed tomatoes and water, stir and remove from the heat. The sauce should stay quite liquid so the cannelloni cook properly while baking.
- Schritt 2
Prepare the spinach filling
- Sauté the onion and garlic in olive oil.
- Add the spinach and cook for 30 seconds, stirring constantly.
- Mix with the ricotta, parmesan, egg, lemon juice, salt and pepper.
- Schritt 3
Assemble the cannelloni
- Spread half of the Bolognese sauce in a baking dish.
- Fill the cannelloni with the ricotta and spinach mixture and place them in the dish.
- Cover with the remaining sauce, the mozzarella and the parmesan.
- Schritt 4
Bake
- Bake at 180 °C for 30 minutes with top and bottom heat and fan.
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