Spinach Cannelloni with Feta Cheese and Roasted Tomatoes
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50 30.1g / 50%
35 47.8g / 35%
15 21.8g / 15%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

(0)
55 Min
Easy

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

Carbohydrates
47.88 g
Energy
539.5 kcal
Fats
30.12 g
Protein
21.81 g
Information per serving

Instruction

55 Minutes

  • Step 1

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

  • Step 2

    0 Min
    To make Filling: heat Olive Oil in a sauce pan over medium heat, add Shallots, and Garlic and sauté until soft, but not browned.

  • Step 3

    0 Min
    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.

  • Step 4

    0 Min
    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 cream sauce. Remove from heat and stir in fresh Basil.

  • Step 5

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

  • Step 6

    0 Min
    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’s.

  • Step 7

    0 Min
    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.

  • Step 8

    0 Min
    Bake in the oven for 45 minutes or until tomatoes are fully cooked and slightly golden around the edges.
Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

Step 1 of 8

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

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

Step 2 of 8

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

Step 3 of 8

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

Step 4 of 8

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 cream sauce. Remove from heat and stir in fresh Basil.

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

Step 5 of 8

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

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

Step 6 of 8

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’s.

Spinach Cannelloni with Feta Cheese and Roasted Tomatoes

Step 7 of 8

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

Step 8 of 8

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

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