Servings: 4-5

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Ingredients:

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For  the cannelloni stuffing:

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• 1200 grams fresh or frozen spinach

• 1/2 tsp cinnamon

• 1/2 tsp pimento

• 1/4 tsp nutmeg

• 1/4 tsp black pepper

• 3 tsp vegetable broth powder

• 200 grams feta cheese diced 

• 3 tbsp ricotta cheese

• 3 tbsp grated parmesan cheese plus extra for the top

• 28 cannelloni tubes

 

 

For the tomato sauce:

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• 1 large bottle pureed tomatoes (approximately 650 grams)

• 4 garlic cloves mashed

• 1 tsp vegetable broth powder

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 1 tbsp balsamic vinegar

• 1 cup water

 

Directions:

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1. To prepare the spinach stuffing, cook the spinach on the stovetop until the leaves completely wilt. If you are using frozen spinach, follow the instructions on the packet.

2. Add all the spices and the vegetable broth powder.

3. Add the feta cheese, ricotta and grated parmesan and mix until they are fully blended.

4. To prepare the tomato sauce, mix all the ingredients together and let them simmer on the stovetop for 15 minutes. You can add more water if the sauce becomes too thick.

5. Cover the base of a cooking tray with tomato sauce. 

6. Fill each cannelloni tube with approximately 1 1/2-2 tablespoons of the spinach stuffing. 

7. Cover the cannelloni with the remaining tomato sauce. 

8. Cover with a generous coat of grated parmesan cheese.

9. Place in the oven at 220 degrees for 25-30 minutes until the top becomes crispy.