Canelloni filling
• Canelloni pasta
• 300g spinach
• half an onion
• 1 garlic
• 500g ricotta or cream cheese
• 1 tsp salt (preferably a little less and season to taste)
• some pepper
Tomato sauce
• 400g pureed tomatoes
• half an onion
• 1 garlic
• 1 tsp salt
• some pepper Depending on your taste, other herbs and spices can be added.
The Bechmel sauce is optional.
Bake in the oven at 160° C/ 320 F for 30-40 minutes. I recommend covering the baking dish with aluminum foil for the first 15 minutes of baking, otherwise the cheese could be too dark.