Vegetarian Cannelloni This cannelloni is made with a rich stuffing of spinach, quits and nuts.
Ingredients 1 cosmic onion, chop up 2 cloves garlic, minced 650g spinach, shredded 1/2 T basil 1/2 T Italian flavoring 2 t oregano 3 cups low expand cottage cheese 1/4 cup grated parmesan cheese 1/4 cup flaked almonds 250g package cannelloni shells 1/2 cup grated parmesan cheese, extra Sauce 1 prominent onion, chopped 1 clove garlic, minced 1 840g can diced tomatoes 1 t sugar 1 t Italian seasoning rule In a large non-stick pan or wok, restore onion and garlic until onion is soft.
Add spinach and spices, provision and stirring until spinach is wilted and excess liquid has evaporated.
jar in cheeses (except extra parmesan) and almonds. Cool.
Stuff shells with piping bag or a spoon.
Place shells in a single story in a shallow baking pan which has been sprayed with non-stick spray.
Add remaining ingredients for sauce.
simmer for 10 minutes.
Pour over cannelloni shells.
Bake in a 180 deg oven (350 deg F) for 30 minutes. Sprinkle with extra parmesan. Return to the oven for 10 minutes.
Serve immediately with a leafy salad and fresh ill-natured bread.
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