Ingredients

• 250 g cannelloni pasta (tubes for stuffing)
• 500 g ground meat*
• 2 teaspoons dried oregano
• 1 large onion
• 200 g spinach (fresh or frozen)
• 1/4 glass milk
• 700 ml tomato puree
• 125 ml stock
• fresh basil
• 1 clove garlic
• 200 g mozzarella

Preparation

1. Filling: Put the meat in a bowl and season with salt, pepper, and dried oregano. In a large skillet, sauté the diced onion in olive oil until translucent, then add it to the meat. In the same skillet, add the rinsed and dried fresh spinach and heat briefly, stirring, until it wilts. Then finely chop it on a cutting board and add to the meat (frozen spinach just needs to be thawed and chopped if it was whole). Mix the meat with the additions, gradually adding the milk.
2. Tomato sauce: Pour a tablespoon of olive oil into a saucepan and lightly sauté the sliced garlic. Add the tomato puree and stock and bring to a boil, seasoning meanwhile with salt, pepper, fresh basil, and a pinch of sugar. Add half a glass of the sauce to the meat and mix.
3. Preheat the oven to 180°C. Pour a thin layer of tomato sauce into the bottom of a baking dish (about 20 x 30 cm). Stuff the cannelloni tubes with the meat filling and arrange in a single layer in the dish. Pour the sauce over the top and sprinkle with shredded mozzarella. Cover with aluminum foil (shiny side in) and place in the preheated oven. Bake for 30 minutes, then bake uncovered for another 15 minutes.