Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

Name: Spinach Cannelloni with Feta Cheese and Roasted Tomatoes
Prep time: 15 s
Cook time: 40 s
Total time: 55 s
Yield: 6
Cuisine: Global
Ingredients: 15 grams Olive oil; 75 grams Shallots chopped finely; 15 grams Garlic finely chopped; 250 grams Spinach; 65 grams Water; 10 grams MAGGI® Chicken Bouillon; 70 grams Pine seeds; 30 grams fresh lemon juice; 300 grams Feta Cheese crumbled; 65 grams Water; 10 grams MAGGI® Chicken Bouillon; 250 grams Cooking cream; 60 grams Parmesan cheese; 15 grams Fresh basil leaves; 250 grams Pasta; 300 grams Tomato diced; 1 teaspoon salt; 15 grams Olive oil

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Easy

•

55 Min

Ingredients

6 Servings

Olive oil

15 g

Shallots, chopped finely

75 g

Garlic, finely chopped

15 g

Spinach

250 g

Hot Water

65 g

MAGGI® Chicken Bouillon

10 g

Pine seeds

70 g

fresh lemon juice

30 g

Feta Cheese, crumbled

300 g

Hot Water

65 g

MAGGI® Chicken Bouillon

10 g

Cooking cream

250 g

Parmesan cheese

60 g

Fresh basil leaves

15 g

Pasta

250 g

Tomato, diced

300 g

salt

1 tsp

Olive oil

15 g

Utensils and appliances

Nutritional Information

Nutrition Table Footer

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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Preheat oven to 180 degrees C and place oven rack to middle position.

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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.

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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.

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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

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Pour half the sauce in the bottom of a baking dish.

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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’

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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.

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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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Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

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