Sig's Prawn and Spinach stuffed Canneloni

Name: Sig's Prawn and Spinach stuffed Canneloni
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams ready cooked large prawns plus 6 prawns for garnish; 2 tbsp of tinned chopped tomatoes; 12 leaves blanched spinach; 50 grams smooth blue vein cheese like St Agur; 1 pinch salt substitute or sea salt; 1 pinch garlic salt; 1 pinch nutmeg to taste; 4 canneloni shells (pasta)

Sigrun @sigrun

German, living in England

I asked a dear friend what they would like to eat. I created this dish in their honour.

Sigrun @sigrun

German, living in England

I asked a dear friend what they would like to eat. I created this dish in their honour.

Saved

Ingredients

2 servings

100 gramsready cooked large prawns plus 6 prawns for garnish
2 tbspof tinned chopped tomatoes
12leaves blanched spinach
50 gramssmooth blue vein cheese like St Agur
1 pinchsalt substitute or sea salt
1 pinchgarlic salt
1 pinchnutmeg to taste
4canneloni shells (pasta)

Saved

Steps

1

Heat water for boiling the pasta
2

when boiled add the shells and turn down to simmer for about 10 minutes ,until almost cooked. Add a little salt if needed
3

in the meantime , chop up the prawns that are not used for garnishing , ,roughly chop the spinach.
4

Mix all ingredients except pasta shells
5

when past has almost softened , remove from water and slightly cool
6

fill the mixture into the shells
7

add a little cheese sauce or bechamel sauce
8

put into an oven proof dish and bake until golden brown but not to hard .
9

about 15 minutes
10

serve with more sauce and garnish with remaining prawns