Spinach And Cheese Cannelloni

   
• 2 tbsp oil
   
• 1 onion finely chopped
   
• 1 pkt baby spinach chopped
   
• 1 tub cream cheese
   
• 3 pkts Royco® Tomato & Basil Pasta Base
   
• 1 pkt cannelloni tubes
   
• 2 pkts Royco® Savoury White Sauce
   
• grated cheese

INGREDIENTS 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

   
• 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

METHOD FOR THE BREAD

   
• Place the bread on a 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