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
  • 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

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