INGREDIENTS

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes with

  • For Filling:
  • 1 tablespoon Olive oil
  • 3 medium Shallots
  • 3 cloves Garlic
  • 250 g baby spinach
  • 1 cup Water
  • 1 cube MAGGI Chicken Stock
  • 1 cup Pine nut
  • 2 tablespoons lemon juice
  • 300 g Feta cheese
  • For Sauce:
  • 1 cup Water
  • 1 cube MAGGI Chicken Stock
  • 1 cup Cream, 35%
  • 1 cup grated parmesan cheese
  • 3 tablespoons fresh basil
  • 1 packet Canneloni, dried
  • 6 medium Plum tomatoes, fresh
  • 1 teaspoon Sea salt
  • 1 tablespoon Olive oil
NUTRITIONAL INFORMATION

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes with

  • Energy 629 (Kcal)
  • Protein 21 (g)
  • Total Fat 42 (g)
HOW TO PREPARE

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes with

1
Preheat oven to 180 degrees C and place oven rack to middle position.
2
To make Filling: heat Olive Oil in a sauce pan over medium heat, add Shallots, and Garlic and sauté until soft, but not browned.
3
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.
4
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.
5
Pour half the sauce in the bottom of a baking dish.
6
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.
7
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.
8
Bake in the oven for 45 minutes or until tomatoes are fully cooked and slightly golden around the edges.
REVIEWS

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes with

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