Cannelloni with OCEANFRUIT Di Mare seaweed salad

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 👍

Preparation

15 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
100 g
Di Mare seaweed salad from OCEANFRUIT
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

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  • 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
    • 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!

  • Enjoy your meal!

    Cannelloni with OCEANFRUIT Di Mare seaweed salad

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