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Aufgelistet in: Pasta
Füllung:
600 g Spinat gehackt
200 g Ricottakäse
50 g Parmesan gerieben
50 g Pecorino gerieben
1 Knoblauchzehe
1/2 TL Salz
1/2 TL gemahlener Pfeffer
1/2 TL Muskatnuss gemahlen
2 EL Olivenöl
1 Bund Basilikum
Bechamelsauce:
30 g Butter
30 g Mehl
250 mL Milch
199 mL Schlagsahne
je eine Prise Muskat, Salz, Pfeffer
Tomatensauce:
2 Zwiebeln
2 EL Öl
1 Dose geschälte Tomaten
Kräutersalz
Sonstiges:
Butter zum Fetten der Form
3 EL Parmesan gerieben zum Bestreuen
300 g Canneloni (ca. 17 Stück)
Füllung:
Spinat, Ricotta, Parmesan und Pecorino (bis auf 3 EL), Knoblauch, Salz, Pfeffer, Muskat, Basilikum und Olivenöl vermengen
Canneloni füllen
Tomatensauce:
Zwiebeln hacken und dünsten
Tomaten und Gewürze zugeben (optional mit Knoblauch)
15 Minuten kochen
Sauce in gefettete Auflaufform geben, Cannaloni hineinlegen
Bechamelsauce:
Butter schmelzen
Mehl einrühren und 3 Minuten anschwitzen
übrigen Zutaten ergänzen und 6 Minuten köcheln
Sauce über Canneloni gießen, restlichen Käse drüberstreuen
Bei 225 Grad etwa 35 Minuten goldgelb backen
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Andere Rezepte in dieser Kategorie:
Cannelloni mit Spinat-Mozzarella-Füllung
Rezept Wolken Tags:- gewurze
- ubrigen
- dunsten
- fetten
- schmelzen
- gerieben
- vermengen
- restlichen
- zutaten
- spinat
- auflaufform
- pecorino
- milch
- backen
- fullen
- anschwitzen
- schlagsahne
- butter
- hacken
- cannaloni
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