From now on you can enjoy cannelloni not only every year at the Italian restaurant around the corner! This recipe is as simple as it is sophisticated and incredibly delicious.
Heat frozen spinach in a pot with a little water until the spinach bubbles. Then season with salt and pepper. Also bring the pureed tomatoes to the boil and add them Ankerkraut Season tomato sauce. Let the tomato sauce simmer for about 10 minutes.
If necessary, skin the salmon and cut it into 1-2 cm cubes. Grease a rectangular baking pan and spread two to three tablespoons of tomato sauce on the bottom.
Stuff the cannelloni alternately with salmon and spinach. Place the filled noodles in the mold. Add the remaining spinach and tomato sauce to the pasta. For the béchamel sauce, heat the butter in a saucepan. Add flour and stir. Then gradually stir in the milk until the sauce thickens. Season with ground nutmeg and spread over the cannelloni.
Cover with grated mozzarella and bake for about 30 minutes in the oven preheated to 200°C.
As soon as the casserole is bubbling and the cheese is baked until golden brown, the delicious salmon and spinach cannelloni are ready.
