John Myers
Contents
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Ingredients
- 15 Pasta canneloni
- 500 g Frozen spinach
- With blub
- 200 g Shrimp peeled deveined
- 2 Garlic fresh
- 1 Diced onion
- Salt
- Pepper
- 150 g Grated Pecorino
- 500 ml Milk
- 250 g Grated Emmental
- 2 Bags of spinach, cheese and pasta from a well-known manufacturer
Instructions
- Heat the spinach in the saucepan, add the diced onion and the chopped garlic. Season to taste with salt and pepper. Finally fold in the prawns. Take the whole thing off the stove and let it cool down a bit, because of the fingers.
- After the mixture has cooled down a bit, the canneloni are filled with it and placed in a baking dish. The rest of the mass is still used. The milk (I took less to make it creamier) is heated. Stir the two bags from the well-known manufacturer into the milk. After about a minute, pour the rest of the spinach into the milk, stir and simmer for another three minutes. Pour this over the canneloni and sprinkle with the Emmental.
- Bake the canneloni in the oven preheated to 200 ° C for about forty minutes. Good Appetite
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 1.9gProtein: 10.1gFat: 7.7g
