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Aufgelistet in: Pasta
20 Cannelloni
250 g Mozzarella, gewürfelt
Füllung:
300 g Mozzarella, gerieben
600 g Blattspinat
1 Prise Salz
1 Prise Muskat
1 Prise Pfeffer
Sauce:
500 g Tomaten, püriert
250 g Sahne
1 Zwiebel
3 Knoblauchzehen
1 Chilischote, geraspelt
1 EL Olivenöl
1 Prise Salz
1 Prise Pfeffer, frisch gemahlen
ergibt 4 Portionen
Füllung:
Spinat dünsten, Wasser abgießen
geriebenen Mozzarella unterrühren, schnmelzen lassen und mit Salz, Pfeffer, Muskat abschmecken
Sauce:
Zwiebel und Knoblauch kleinhacken und in Olivenöl anschwitzen
mit pürierten Tomaten ablöschen
Sahne zugeben und 10 Min. köcheln lassen
mit Salz, Pfeffer und Chili abschmecken
Cannelloni:
Cannelloni mittels Teelöffel mit Spinat-Mozzarella-Mischung füllen
Cannelloni nebeneinander in die Auflaufform legen
Sauce darüber verteilen
Mozzarella abtropfen lassen, würfeln und drüberstreuen
30 Min. bei 200 °C Ober- und Unterhitze auf mittlerer Schiene backen
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Andere Rezepte in dieser Kategorie:
Canneloni mit Spinat-Ricotta-Füllung
Rezept Wolken Tags:- mittlerer
- tomaten
- pfeffer
- fullen
- gewurfelt
- abschmecken
- knoblauchzehen
- abloschen
- lassen
- unterhitze
- zwiebel
- anschwitzen
- muskat
- mittels
- mozzarella
- purierten
- puriert
- auflaufform
- cannelloni
- frisch
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