Ingredients:
- 8 cannelloni pastry sheets (with or without gluten)
- 14 oz. raw spinach
- 2 oz. raisins
- 2 oz. pine nuts
- 1 garlic clove
- Olive oil
- Tomato & Italian Olive Sauce
- 3 tbsp. Parmesan cheese grated
- 8 oz. Mozzarella cheese grated
Preparation:
- Pre-heat the oven to 350ºF.
- Cook the cannelloni according to its indications, drain, dry, and reserve.
- Heat olive oil in a pan on medium heat and add the garlic clove cut in half.
- Toast the garlic clove in the oil, infusing the oil with the garlic flavor.
- Add the raisins and pine nuts, toast the pine nuts 1 minute, careful not to let them burn.
- Add the spinach and mix well. Cook for a few minutes until the spinach is just cooked through.
- Remove from stove and let sit for 5 minutes.
- Drain well, and season with for salt and pepper.
- Fill each cannelloni evenly with the spinach mixture and gently roll each one closed.
- In a baking dish, cover the bottom with a thin layer of Tomato & Italian Olive Sauce, and place the cannelloni on top.
- Cover the cannelloni with the rest of the tomato sauce.
- Bake for 10 minutes.
- Remove from oven and cover the cannelloni first with the mozzarella and then the parmesan cheese.
- Return to oven bake until the cheese melts and turns slightly golden.
- Remove from oven and serve immediately.