Cannelloni stuffed with spinach and almonds.
This makes enough for 4-6 servings. I suggest you either have your own small portion, or use this for quick –re-heated meals during the week, as it keeps quite well, covered, in the refrigerator for 5-7 days.
Despite the cream content, a small portion of this, served with a crisp salad or broad beans, will make a lowfat, low calorie dinner or light lunch
12-16 sheets or tubes of cannelloni
2lbs leaf spinach or large pack frozen spinach
2 tbs butter
8 ozs ground almonds
2 tbs double cream
Sea salt and fresh ground black pepper (to taste)
½ cup grated unprocessed gruyere cheese
8 ozs single cream
½ cup grated Parmesan cheese
- Preheat the oven to 300F/150C Gas mark 2
- Cook the cannelloni until a little underdone. If using ready-to-use pasta, ignore this step.
- Put tsp butter in a large pan, melt and add the spinach. Cook fast, shaking the pan, until the spinach is half its bulk. This should take less than 3 minutes. If using frozen spinach, ignore this step.
- Put the spinach into a bowl; add the almonds and remaining butter, the heavy cream, seasoning and gruyere cheese. Mix well
- Drain the cannelloni Lay a portion of the spinach mixture on a sheet and roll. Otherwise stuff the tube with a tbs of the spinach mixture.
- Continue filling and rolling, tucking the ends so they are underneath. Grease a large shallow ovenproof dish and lay the cannelloni in side by side, so they fit snugly.
- Pour the single cream over, sprinkle with parmesan and bake for 20 minutes. The cannelloni should be heated through and the cheese melted. Sprinkle with toasted flaked almonds and serve piping hot.
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