Cannelloni with spinach and baileys muffins

You can believe me or not but today's dinner took me literally less than 20 minutes to prepare, 25 minutes to bake and maybe 5 minutes to eat. The flat still smells like an Italian restaurant. We watched a really bad film which I'm not even going to tell you about, we drunk some beer and laughed a lot. It was a good day, quiet...but good. Cat Power is now singing, this always puts me in a good mood. So, with a smile on my face I'm saying goodnight my dear friends. Have a good tuesday!

 Ingredients:

Spinach

Ricotta or mascarpone 250gr

1/2 cup wallnuts

2 onions

4 cloves of garlic

s&p

tsp sugar

a handful of parmesan

2 cans of tomatoes

oregano and basil

cannelloni 

What to do:

Preheat the oven to 180C. Cook spinach and add previously fried onions and squeezed garlic. Leave to cool. Add wallnuts, mascarpone (or ricotta) and parmesan. Season with salt and pepper. Put aside. In a separate pan put the canned tomatoes, herbs and a tbs of sugar (you can also add garlic). Bring to the boil. Pour into the baking tin. Now, using a  plastic sandwich bag, squeeze the mixture into the cannelloni. Lay the cannelloni over the tomato sauce. I also made some bechamel with 50gr butter, 1/2 cup milk, 3 tbsp flour, salt and pepper and some nutmeg. If you're not on a diet (i'm not saying I am :) ) you can also sprinkle it with some grated cheese or mozzarella. Put in the oven for 20-25 mins.

For dessert we had some leftover Baileys and strawberry muffins from last night.