CANNELLONI with SPINACH and MUSHROOMS

CANNELLONI with SPINACH and MUSHROOMS
(for 4 pers., preparation: +- 1:20)


You need:
For the sauce:
- 400 gr. tomatoes (canned allowed)
- 2 cloves garlic, finely chopped
- 2 onions, finely chopped
- 2 dl. tomato passata
- 2 tbsp. olive oil
- 1 tbsp. soy sauce
- 1 tsp. broth
- 1 tbsp. oregano
- Salt & pepper, to your one taste
For the filling:
- 16 cannelloni tubes (pasta)
- 1 zucchini, diced
- 250 gr. mushrooms, sliced
- 400 gr. spinach
- 2 tbsp. olive oil
- 2 tsp. cumin
- Salt & pepper, optional

Preparation:

Preheat the oven to 200 ° C. Fry the diced zucchini and mushroom slices in olive oil. Add the cumin and pepper & salt. Sauté the spinach in a separate pan with non-stick coating, drain and press the moisture out. Mix it with the vegetable mixture. Fill now the cannelloni tubes with the veggiemix and lay the filled tubes side by side in a baking dish. Make the sauce by sautéing the onion and garlic in the oil. Add the tomatoes and the passata. Season with salt & pepper, soy sauce, oregano and broth. Let simmer for 20 min. Pour the sauce over the cannelloni and place the baking dish, covered, in the oven for 40 min., at 200 ° C. PRONTO (= ready) !!

Eat them,

The Veggi Lady
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