Spinach And Cheese Cannelloni
Lunch or supper. A spinach and cheese cannelloni fills you up anytime of the day | ROYCO®
Quick Facts
Preparation Time:
mins
Cook Time:
mins
Serves
Ingredients
- 2 tbsp oil
- 1 onion finely chopped
- 1 pkt baby spinach chopped
- 1 tub cream cheese
- 3 pkts ROYCO® Tomato & Basil Pasta Base
- 1 pkt cannelloni tubes
- 2 pkts ROYCO® Savoury White Sauce
- grated cheese
- INGREDIENTS FOR THE BREAD
- 1 loaf ciabatta bread (cut into sliced halfway)
- grated mozzarella cheese
- fresh basil pesto
- few sundried tomatoes
- melted butter mixed with crushed garlic
Method
- Heat oil in a pan and fry onion until soft
- Remove from heat and add spinach, cream cheese, salt & pepper and mix to combine
- Fill the cannelloni tubes with the spinach filling
- In a roasting dish, pour the ROYCO® Tomato & Basil Pasta Base
- Arrange the filled cannelloni tubes on top of the tomato base
- Mix the ROYCO® Savoury White Sauce with rapid boiling water and whisk until smooth
- Pour the sauce over the cannelloni tubes
- Sprinkle with cheese and bake for 30 minutes
- METHOD FOR THE BREAD
- Place the bread on a tin foil
- Fill the bread with cheese, sundried tomatoes, basil pesto and drizzle with garlic melted butter
- Cover the bread with tin foil and bake for 15-20 minutes
