Cheese-topped dish of cannelloni in nest of bee

Proportions for 8 people

For an ovenproof plate, having the height of a Cannelloni put VERTICALLY in! Thus an average height of 10cm!
I used a plate of 5.5 liters

Ingredients

1.5 Kg of frozen spinach, 5 cloves of garlic, 3 onions, 750 g of cannelloni, 1.5 kg of chopped beef, 2 boxes of 800g of peeled tomatoes, 500g of liquid cream, 400 g of grated cheese to brown, salt and pepper, fresh ground nutmeg, a bouquet garni.

Preparation

Prepare a Bolognese tomato sauce as you would do for a bow of spaghetti: brown the garlic the onion and the meat in a high frying pan, add the bouquet garni and cook it with the peeled tomatoes until obtain a sauce slightly more liquid than for your usual pastas. In these recipe cannelloni are going to absorb this liquid during oven cooking. Season the sauce with some salt and pepper according to your taste.

Spinach must be defrosted and seasoned according to taste (with the garlic, the salt, pepper, nutmeg) then put the spinach on the bottom of the dish. Cannellonis are then planted vertically in the spinach to look, viewed from above, as a hive of bee. So the Cannellonis are stuffed with the Sinach from below.

Now the Bolognese sauce is poured by the top into the Cannelonis to stuff the pasta.

Then mix the cream with the grated cheese and distribute it over the dish. Put the dish in the middle of the pre-heated oven (200� celssius) during 40 minuntes to end with the grill to brown well.

Kcal per person 1000 Kcal, 67g of carbohydrates, 50g of fats and 68g of proteins!

Tip

You can make a light version or even as vegetarian by using instead of the Bolognese a tomato sauce prepared with vegetables and mixed herbs.

It is necessary to pay attention that the Cannellonis are completely stuffed, otherwise the top, near the grill, risks to dry up, even to burn. The sauce must be enough liquid to allow pastas to swell and to cook.