Canneloni with Spinach Leaves

For the cannelloni with spinach leaves, cook finely diced onions in butter until translucent. Add defrosted spinach, drained in a sieve, then chop finely and let cool.

Mix eggs and 200 g cream cheese with a blender. Chop walnuts and mix with the cold spinach. Season with salt, pepper and nutmeg.

Fill this mixture into a piping bag with a large nozzle and squirt into the cannelloni. Put the canneloni into a baking dish.

Heat the soup with the sour cream. Dissolve remaining cream cheese and 3/4 of the parmesan in it. Season with salt, pepper and nutmeg.

Pour the sauce over the cannelloni and sprinkle the remaining Parmesan on top.

Bake in the preheated oven at 180° C (gas: level 3) on the middle shelf for 35 minutes.

Serve with Canneloni with leaf spinach fresh colorful leaf salads.

Preparation Tip:

Use whole wheat or spelt pasta for cannelloni with spinach leaves for a change!

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