The kind of molds that activate all the juices in your mouth as soon as they come out of the oven/Wala! system, Michal Levy
It just seems complicated.
From the moment I learned that there is no need to cook the cannelloni beforehand, just like pasta in one pot, the "cannelloni in one pan" became the popular dish in my house in winter.
A pampering and comforting dish that is prepared most easily.
If there are children who shy away from spinach, it can be omitted.
For the braised spinach - you can braise a bunch of spinach in hot water for about a minute or in a pan with a little oil on medium heat until the spinach is cooked and almost completely reduced in volume, and then chop it.
Do not cook before and fill easily with a piping bag.
Spinach cannelloni/Walla! system, Michal Levy Elhalal
the ingredients:
1/2 package cannelloni (125 grams)
For the filling:
150 grams of fresh spinach, brewed and filtered or frozen spinach, thawed and filtered
125 grams of salty cheese (Bulgarian) that you like crumbled (half a package)
125 grams of white cheese 5% or 9% (half a small package)
3 heaping tablespoons of cream cheese
2 heaping tablespoons of cornflour
1/4 teaspoon pepper
For the sauce:
200 grams of crushed tomatoes from a box
1 heaping tablespoon of tomato paste
1 teaspoon of oregano
2 tablespoons of olive oil
1 cup of water
To spread on top:
half a cup of grated yellow cheese
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Instructions:
1.
Chop the spinach into small pieces.
Mix all the filling ingredients in a medium bowl.
Fill a piping bag and cut it according to the diameter of the cannelloni.
Fill the cannelloni and place in the pan.
2.
Heat the oven to 200 degrees turbo.
3.
In a medium bowl, mix together the sauce ingredients and season with salt and pepper.
Pour over the cannelloni so that it covers it completely.
If the sauce does not cover the cannelloni, add a little water.
Cover the mold with aluminum foil and tighten well.
4.
Transfer to the oven for half an hour.
Take off the aluminum foil, sprinkle cheese on top and return to the oven for 10 minutes or until the cheese is golden.
Serve hot.
Wow, what perfect cannelloni/wallah system!, Michal Levy Alhalal
Michal Levy Elhalal is a mother of three daughters, a professional cook and recipe writer, and the author of three cookbooks.
To see what else she cooks, you can go to her recipe blog Michi, or her Instagram page
More on the same topic:
Cannelloni
Italian food
Spinach