Salmon Spinach & Cannelloni
Salmon Spinach and Cannelloni recipe
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
chopped, frozen, thawed and drained |
|
| 1 | pound |
ricotta cheese
|
|
| 2 | cups |
salmon
poached |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | tablespoons |
butter
|
|
| 2 | cups |
heavy whipping cream
|
|
| ¼ | cup |
tomato paste
|
|
| 3 | tablespoons |
Parmesan cheese
|
|
| 1 | x |
pasta
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
chopped, frozen, thawed and drained |
|
| 453.6 | g |
ricotta cheese
|
|
| 473 | ml |
salmon
poached |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 6E+1 | ml |
butter
|
|
| 473 | ml |
heavy whipping cream
|
|
| 59 | ml |
tomato paste
|
|
| 45 | ml |
Parmesan cheese
|
|
| 1 | x |
pasta
|
*
|
Directions
Make the filling. In a large bowl, combine the spinach, ricotta, salmon, salt, and pepper.
Set aside.
Make the tomato-cream sauce. In a medium saucepan, combine the butter, cream, and tomato Bring the mixture to a boil, and let simmer until the cream is reduced by one-third.
Cook the pasta according to the package directions, and drain Place ⅓ to ½ cup of the filling in each cannelloni.
Place seam side down in a Pyrex baking dish .
Pour the tomato-cream sauce over the cannelloni.
Sprinkle with the Parmesan cheese.
Bake in a 350℉ (180℃). oven for 20 to 25 minutes.
Serve at once.
