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Spinach Cannelloni with Feta Cheese and Roasted Tomatoes Recipe

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

Pastas


Total Time : Serves 6
Cheap

HOW TO PREPARE Spinach Cannelloni with Feta Cheese and Roasted Tomatoes Recipe

Preheat oven to 180 degrees C and place oven rack to middle position.

To make Filling: heat Olive Oil in a sauce pan over medium heat, add Shallots, and Garlic and sauté until soft, but not browned.

Add Baby Spinach, Hot Water, MAGGI Chicken Stock and Pine Seeds and allow spinach to wilt. Remove from heat, add Lemon Juice and Feta Cheese and stir until mixed.

To make Sauce: add Hot Water, MAGGI Chicken Stock, Cream and Parmesan Cheese, whisk over medium heat until smooth and slightly thickened. Taking care not to boil cream sauce. Remove from heat and stir in fresh Basil.

Pour half the sauce in the bottom of a baking dish.

Using a piping bag, fill Cannelloni with Filling mixture and place over the sauce in the baking dish. Once completed pour the remaining sauce over the cannelloni’s.

Cut Tomatoes lengthwise into quarters, place over the cannelloni’s with the skin side down, sprinkle with Sea Salt, and drizzle over with the Olive Oil.

Bake in the oven for 45 minutes or until tomatoes are fully cooked and slightly golden around the edges.

Nutritional Information For Spinach Cannelloni with Feta Cheese and Roasted Tomatoes Recipe

Per Portion of 300g

Energy : 629.00 Kcal
Protein : 21.00 g
Carbohydrate : 44.00 g
Fats : 42.00 g

Your Grocery List

  • For filling:

  • 1 tablespoon olive oil or 15 ml
  • 3 medium shallots or 75 g, chopped finely
  • 3 cloves garlic, chopped finely
  • 250 g baby spinach, fresh and roughly chopped
  • ¼ cup water or 65 ml, hot
  • 1 cube MAGGI® Chicken Stock Bouillon Cube or 10 g
  • ½ cup pine nut or 70 g, lightly toasted
  • 2 tablespoons lemon juice or 30 ml
  • 300 g feta cheese
  • For sauce:

  • ¼ cup water or 65 ml, hot
  • 1 cube MAGGI® Chicken Stock Bouillon Cube or 10 g
  • 1 cup cream, 35% or 250 ml
  • ½ cup grated parmesan cheese or 60 g
  • 3 tablespoons fresh basil, chopped
  • 1 packet canneloni, dried or 250 g
  • 6 medium plum tomatoes, fresh or 300 g, quartered diagonally
  • 1 teaspoon sea salt, coarse
  • 1 tablespoon olive oil or 15 ml

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