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Ingredients
125g instant cannelloni tubes
185g mozzarella cheese grated
For Tomato Sauce
600g tomatoes pureed
1 onion, chopped
1/2 tsp garlic paste
2 tsp chilli paste
15g/ 1 tbs butter
Salt to taste |
For Filling
185g feta cheese crumbled
250g ricotta cheese, drained
1 bunch spinach leaves
60g walnuts, chopped
1 tbs olive oil
4 spring onions, chopped
2 tbs fresh parsley, chopped
1 tsp lemon rind, finely grated
1 tbs lemon juice
Freshly ground black pepper to taste
Salt to taste |
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Preparations
- Sauté the spring onions and spinach and let it cook for 5 minutes. Mix in all the ingredients for the filling and leave aside.
- Stuff filling into cannelloni tubes and place them side by side in a lightly greased ovenproof dish. Set aside.
- Melt butter in frying pan over a medium heat.
- Add onions and garlic, ginger and chilli paste and cook for 5 minutes.
- Stir in tomatoes, salt and let it simmer for 5-10 minutes until sauce thickens.
- Spread the sauce over the filled cannelloni tubes, sprinkle with mozzarella cheese and bake for further 20-30 minutes or until top is golden brown. |
