Ostecannelonies

Ingredients for Ostecannelonies

Instructions for Ostecannelonies

To prepare the Ostecannelonies recipe, please follow these instructions:

SPINACH/CHEESE-STUFFED
The spinach dames tender. (if you are using frozen spinach, so it must be just tøes up) The spinach is stirred together with a pressed clove of garlic and together with hytteosten in a bowl. Emmenthaler rives and half is poured up in the bowl. Stir together and season with grated nutmeg and salt.
TOMATO SAUCE: mince the onion and fry it in oil in a large frying pan. The tomatoes must be scalded, skinned and cut into small pieces. They are mixed together with pureen. Along with the vegetables do you let it simmer on a low heat for a few minutes. Season with salt.
BECHAMEL SAUCE: melt the butter in a saucepan, sprinkle the flour in and back up with milk. The sauce is cooked through and season with nutmeg and salt.

Tomato sauce is poured into a baking dish.
Cannelonierne is stopped with the cheese/spinach stuffing and placed close together in tomato sauce. Bechamel sauce poured over cannelonierne and the rest of the grated cheese sprinkled over.
The dish is put in a 200-degree warm oven (160 degrees by hot air) and baked to golden brown. It takes about 30 minutes:)

Tips:
If you want to save a little time, you can easily use a can of diced tomatoes instead of boiling them myself;)