
- 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