Sunday, 10 May 2020

Spinach & Cheese stuffed Cannelloni

Carole's Chatter: Spinach & Cheese stuffed Cannelloni

This was tasty even though no meat was involved.


Box of cannelloni shells (no pre-cooking required)
For the filling:
Frozen spinach
Sour cream
For the sauce:
Oil/garlic oil
Tomato puree
Fresh parsley
Dried oregano
Dried basil
½ cup of red wine
Salt & Pepper


Heat your oven to moderate.  Make the sauce by simmering the ingredients together.

Mix the filling ingredients after thawing the spinach and squeezing as much water out of it as you can.  Stuff each cannelloni – I didn't have a piping bag so did the best I could with a teaspoon.

Carole's Chatter: Spinach & Cheese stuffed Cannelloni

Put ½ of your sauce into the lasagne dish.  Put your layer of stuffed cannelloni on top and top off with the remainder of the sauce.  Top off with a layer of grated cheese.

Bake for 30-40 minutes.  Enjoy!

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