Cannelloni with OCEANFRUIT Di Mare seaweed salad
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"For a bit of the Italian summer all year round! 6 cannelloni shells will serve one person for a main course or two starters."
Difficulty
Medium 👍15
min.
Preparation
30
min.
Baking
0
min.
Resting
Ingredients
Servings2
100 g
Di Mare seaweed salad from OCEANFRUIT
7½ g
basil
2
tomatoes
2 slices
bread
6
cannelloni shells
300 g
frozen spinach
2 cloves
garlic
2 tbsp
olive oil (for frying)
2 tbsp
vegan cream cheese or vegan cream
salt
Step 1/5
Preheat a fan oven to 170°C.
Step 2/5
- 2 cloves garlic
- 2 tbsp olive oil (for frying)
Peel and mince the garlic cloves and sweat in the olive oil for a few minutes on medium-low heat.
Step 3/5
- 300 g frozen spinach
- 2 tbsp vegan cream cheese or vegan cream
- salt
Add the spinach to the pan and cook it out. Then, stir through the vegan cream cheese or cream and season with salt.
Step 4/5
- 100 g Di Mare seaweed salad from OCEANFRUIT
- 7½ g basil
- 2 tomatoes
- 2 slices bread
- 6 cannelloni shells
Break the bread into crumbs and dice the tomatoes. Add these to a bowl, followed by the seaweed salad and basil and mix together. Fill the cannelloni shells with this mixture and put into an oven-proof dish.
Step 5/5
Pour over the spinach sauce and bake in the oven for around 30 minutes, Take out of the oven, plate up and enjoy!
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