01-27-2004, 10:18 PM
Salmon and Spinach Cannelloni with Pink Sauce
14 - oz. can of tomatoes, chopped
1 onion, minced
2 cloves garlic, minced
1 red pepper, chopped
2 tsp. oil
Salmon fillets
1/2 bag spinach, cooked, drained, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 cup light ricotta cheese
1 egg, beaten
1/4 cup chopped walnuts
Salt
Pepper
12 fast - cooking cannelloni noodles
1 1/2 cups milk
1/2 tsp. nutmeg
1/4 cup flour
1/2 cup grated cheddar cheese
Drain tomatoes; reserve juice. Saute onion, garlic and red pepper in oiled skillet. Pour in bowl; add salmon, spinach, herbs, ricotta cheese, egg, walnuts, tomatoes, salt and pepper. Stuff cannelloni with mixture; place in ovenproof dish. In saucepan, whisk together milk, nutmeg, flour, salt and pepper. Boil, reduce heat; stir until smooth and thick. Add cheese, stirring until it melts. Add tomato juice; boil. Pour sauce over pasta. Bake at 375 degrees for 40 - 45 minutes.
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14 - oz. can of tomatoes, chopped
1 onion, minced
2 cloves garlic, minced
1 red pepper, chopped
2 tsp. oil
Salmon fillets
1/2 bag spinach, cooked, drained, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 cup light ricotta cheese
1 egg, beaten
1/4 cup chopped walnuts
Salt
Pepper
12 fast - cooking cannelloni noodles
1 1/2 cups milk
1/2 tsp. nutmeg
1/4 cup flour
1/2 cup grated cheddar cheese
Drain tomatoes; reserve juice. Saute onion, garlic and red pepper in oiled skillet. Pour in bowl; add salmon, spinach, herbs, ricotta cheese, egg, walnuts, tomatoes, salt and pepper. Stuff cannelloni with mixture; place in ovenproof dish. In saucepan, whisk together milk, nutmeg, flour, salt and pepper. Boil, reduce heat; stir until smooth and thick. Add cheese, stirring until it melts. Add tomato juice; boil. Pour sauce over pasta. Bake at 375 degrees for 40 - 45 minutes.
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