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Global Main course

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: here

1 g
Water
15 g
Olive oil
75 g
Shallots, raw
15 g
Garlic, finely chopped
250 g
Spinach, raw
65 g
Water
10 g
MAGGI® Chicken Bouillon
70 g
Nuts, pine nuts, dried
30 g
fresh lemon juice
300 g
Feta Cheese, crumbled
1 g
Water
65 g
Water
10 g
MAGGI® Chicken Bouillon
250 g
Cream, fluid, half and half
60 g
Parmesan cheese topping, fat free
15 g
Basil, fresh
250 g
Pasta, dry, unenriched
300 g
Tomato, diced
1 tsp
salt
15 g
Olive oil

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Nutrition Value

Energy
530.54 kcal
Protein
21.81 g
Carbohydrates
47.88 g
Fats
30.12 g
Information per serving
Lets Cook

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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