Spinach and cream cheese cannellonis

These cannellonis have no meat at all.

I have eaten cannellonis before and I absolutely love them. But I have never made them myself. After I realised they really are easy to make I headed to the grocery store and decided to go for this vegetarian version with spinach and cream cheese.

This recipe is for 4 persons.

For cannellonis you need:

12-15 lasagna sheets (3-4 sheets per person)
200 g cream cheese
100 g mozzarella cheese
200 g fresh spinach
100 g broccoli
1 white mushroom
1 garlic clove
1 egg
salt
pepper

For the sauce you ned:

500 g tomatosauce
2,5 dl cream
Basil
Salt
Pepper

Cook the spinach for 1 minute and wash under cold water three times. Cut the spinach to small pieces. Mix it then with cream cheese, grated mozzarella, finely grated broccoli, finely chopped mushroom, minced garlic and egg. Season with salt and pepper.

Cook the lasagna sheets for 3 minutes in water with some salt. Wash the sheets under cold water. Place the cream cheese filling with a spoon on the other end of the lasagna sheet. Then simply roll the sheets and place them on a casserole. Pour the sauce over the rolls and finish with grated cheese.

Place the pasta rolls on a casserole.

Pour the sauce over the pasta rolls and
finish with grated mozzarella.

Bake on a lover level of the oven for 35 minutes at 175 °C. Then 10 more minutes on the highest level of the oven also at 175 °C.

Serve with a kale salad.

So good!