Cannelloni with Spinach and Mozzarella Filling

For cannelloni with spinach-mozzarella filling, first blanch (scald) leaf spinach briefly in boiling salted water, rinse in ice water and drain well. Then chop as finely as possible. Peel and finely dice onion and garlic. Drain the mozzarella and also cut into cubes.

Heat oil in a pot, add onion and garlic and sauté until translucent. Add spinach and sauté for about 4 minutes. Season with nutmeg, salt and pepper and let it cool down a bit. Finally, fold in mozzarella cubes.

For the cheese sauce, melt butter and sweat flour in it. Add wine, milk and whipping cream while stirring. Bring sauce to a boil, fold in grated cheese and whisk until cheese has melted and sauce has thickened slightly. Finely chop the basil, stir in and season the sauce with salt and pepper.

Preheat oven to 180 °C. Grease ovenproof pans (or a baking dish) with butter.

Place the spinach filling in a piping bag fitted with a large hole nozzle and carefully pipe into the cannelloni. Place in the prepared pans, pour the cheese sauce over evenly and sprinkle with mozzarella.

Bake cannelloni with spinach-mozzarella filling in preheated oven for about 50 minutes.

Preparation Tip:

If the cannelloni with spinach-mozzarella filling are prepared in a casserole dish, a dish measuring 24 x 33 cm is best suited for this purpose.

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