Cannelloni with Mozzarella, Spinach and Parmesan by Kenny Malta


The shopping list:
  • 1 jar of ready made tomato sauce
  • 250g fresh spinach leaves
  • 1 packet of cannelloni
  • 1 tub fresh cream
  • 150g freshly grated Parmaggiano Reggiano
  • 200g mozzarella ( sliced )
  • 1 large white onion (chopped and softened in olive oil)
  • large whole black maltese olives and basil 2 garnish


Pour the tomato sauce into an ovenproof dish and lay the cannelloni on top filled with your pre boiled in hot water spinich and fried onions and make the white sauce made by mixing together the fresh cream and the 2 handfuls of Parmaggiano Reggiano with a little pepper, then loosen with a little milk until you can spoon it over the cannelloni. place inside them the drained boiled spinach, the partially fried onion and finally place on top the Mozarella pieces and sprinkle a drizzle of olive oil on top and bake for about 20 to 25 minutes until golden and bubbling.
This entry was posted in By Course, First Course, Pasta, Pasta, Recipes, Tony Cassar. Bookmark the permalink.

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