Meatless Monday – Spinach and cheese cannelloni

Cheese and spinach cannelloni is such a classic combination that you can't go wrong with this comforting weeknight meal.

You’ll need: 2 Tbsp oil; 1 onion, finely chopped; 1 packet baby spinach, chopped; 1 tub cream cheese; 3 packets Royco Tomato & Basil Pasta Base; 1 packet cannelloni tubes; 2 packets Royco Savoury White Sauce; grated cheese.

For the bread – 1 loaf ciabatta bread (cut into sliced halfway); grated mozzarella cheese; fresh basil pesto; few sundried tomatoes; melted butter mixed with crushed garlic.

How to: 

Heat oil in a pan and fry onion until soft.

Remove from heat and add spinach, cream cheese, salt & pepper and mix to combine.

Fill the cannelloni tubes with the spinach filling.

In a roasting dish, pour the Royco Tomato & Basil Pasta Base. Arrange the filled cannelloni tubes on top of the tomato base.

Mix the Royco Savoury White Sauce with rapid boiling water and whisk until smooth.

Pour the sauce over the cannelloni tubes.

Sprinkle with cheese and bake for 30 minutes.

For the bread: 

Place the bread on tin foil.

Fill the bread with cheese, sundried tomatoes, basil pesto and drizzle with garlic melted butter.

Cover the bread with tin foil and bake for 15-20 minutes.

* Recipe & image by Royco.

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