Ratings: 1/5 stars
- 1 kilo of spinach
- 1 handful of raisins
- 1 handful of peanuts
- 12 pasta cannelloni
- béchamel sauce
- Grated Parmesan Cheese.
- Cook the spinach for five minutes, which should be very tender. Saute with grapes and pine nuts and set aside.
- Make bechamel with two glasses of milk, flour, margarine and coconut.
- Spread the bottom of a baking sheet with a finger of béchamel sauce.
- Fill the cannelloni, arrange them lengthwise on the tray, sprinkle grated cheddar cheese on top and bake at 170ºC for 20 minutes.
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Source: Informacion
