Gratinated Cheese Spinach Cannelloni

Pasta dishes are just always delicious!

For the paradeissauce, heat olive oil in a saucepan. Fry the onion and garlic in it over medium heat until soft. Now add tomatoes, kitchen herbs and paradeis pulp. Let it boil up, reduce heat and simmer for 25-half an hour, the sauce should thicken. Season well with salt and freshly ground pepper and remove bay leaves and rosemary sprigs.

Preheat the oven to 200 °C. Rinse the spinach and remove the stems, steam until it collapses. Drain well and chop coarsely. Mix the spinach well with the mint, cheese, eggs, pine nuts, salt and pepper. Fill into the cannelloni with a small spoon or possibly a kitchen knife.

Pour a little of the tomato sauce into a large, shallow gratin dish. Spread cannelloni evenly on top. Top with remaining tomato sauce and mozzarella. Bake for 30-40 minutes. Pasta should be soft, cheese golden.

Leaf spinach is equal to 250 g of steamed, squeezed spinach.

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