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Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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55 Min

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Olive oil
15  g
Shallots, chopped finely
75  g
Garlic, finely chopped
15  g
483110
Spinach
250  g
Hot Water
65  g
MAGGI® Chicken Bouillon
10  g
Pine seeds
70  g
488184
fresh lemon juice
30  g
Feta Cheese, crumbled
300  g
Hot Water
65  g
MAGGI® Chicken Bouillon
10  g
Cooking cream
250  g
485953
Parmesan cheese
60  g
481902
Fresh basil leaves
15  g
482676
Pasta
250  g
Tomato, diced
300  g
salt
1  tsp
Olive oil
15  g

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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
47.88 g
Energy
539.5 kcal
Fats
30.12 g
Protein
21.81 g
Nutrition Table Footer

Recipe steps

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Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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Preheat oven to 180 degrees C and place oven rack to middle position.
Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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To make Filling: heat Olive Oil in a sauce pan over medium heat, add Shallots, and Garlic and sauté until soft, but not browned.
Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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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.
Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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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
Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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Pour half the sauce in the bottom of a baking dish.
Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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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’
Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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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.
Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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

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