Ingredients (for 4):
- 500 g cannelloni
- olive oil
- 1 onion
- 3 garlic cloves
- 500 g of washed vegetables Chenopodium
- 1/2 glass of wine
- 250 g ricotta
- 1 egg
- salt and pepper
- 150 g grated cheese
- Your favorite tomato sauce (tomato obtained from a 500 g jar)
- 250 g of mozzarella cheese (optional)
Fry the chopped onion in hot oil. Add the garlic and the raw vegetables and let the Chenopodium cook (avoiding the garlic to burn). Add the wine, cover and cook until the vegetables are soft (it takes about 10 minutes). Remove from heat and cut into small pieces.
In a bowl of water. Add the cooked vegetables, sheep cheese, salt and pepper that are used to refill the cannelloni that have already cooked to the tooth and have drained.
In a skillet distributed a layer of tomato sauce, stuffed cannelloni and, optionally, mozzarella. Cover with the rest of the sauce.
Bake at 200 ° C for 20-30 minutes with the lid, then open the oven and uncover 5-10 minutes before serving.