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Spinach & Ricotta Canneloni

Spinach & Ricotta Canneloni Categories: Western|Pasta
Nb persons: 0
Preparation time:
Total time:

    125 g  instant cannelloni tubes
    185 g  mozerella, grated
Tomato sauce:
    600 g  tomatoes, pureed
    1  onion, chopped
    1/2 tsp  garlic paste
    2 tsp  chili paste
    1 tblsp  butter
      Salt to taste
For filling:
    185 g  feta cheese, crumbled
    250 g  ricotta cheese, drained
    1 bunch  spinach leaves
    60 g  walnuts, chopped
    1 tbsp  olive oil
    4  spring onions, chopped
    2 tbsp  fresh parsley, chopped
    1 tsp  lemon rind, finely grated
    1 tbsp  lemon juice
      Freshly ground black pepper

Saute spring onions, spinach and let cook 5 minutes. Mix in all ingredients for filling and leave aside.
Stuff filling into tubes adn place them side by side in lightly greased ovenproof dish. Set aside.
Melt butter in frying pan over medium heat.
Add onions, garlic, chili paste, and cook 5 minutes. Stir in tomatoes, salt and let simmer for 5-10 minutes until sauce thickens. Spread sauce over filled canelloni, sprinkle with mozerella adn bake further 20-30 minutes or until top is golden brown.

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