Ingredients
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
Method
- Pour the tomato sauce into an ovenproof dish
- Lay the cannelloni on top filled with your pre boiled in hot water spinich and fried onions
- Make the white sauce made by mixing together the fresh cream and the 2 handfuls of Parmaggiano Reggiano with a little pepper
- 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
- Sprinkle a drizzle of olive oil on top
- Bake for about 20 to 25 minutes until golden and bubbling
blog.shortletsmalta.com 