Tahini canalloni

Palmini pesto canalloni

Ingredients:

3 cups chopped spinach

4 oz sheep’s milk feta cheese or your favorite cheese (or your favorite)

1 can palmini lasagna

1/2 cup raos sauce

1/2 cup pesto tahini

1/4 cup of room temperature water

Instructions:

• preheat oven to 375F

• Combine pesto tahini & tomatoes sauce & water in a small mixing bowl

• Finely Chopped the spinach and combine with the feta cheese, by hands until feta looks like snow and mix well

• Add 3tbs of the tahini tomatoes sauce to the feta spinach mix and mix well

• Follow palmini instructions and stars to fill the palmini sheets with spinach feta mix and roll them into mini cannelloni, place them in your favorite lasagna dish

• Pour the pesto tahini tomatoes sauce on top and bake for 12-15 minutes, the last 2 minutes you can add any of your favorite cheese on top (optional but delicious), serve warm and enjoy the best guilt free cannelloniS you’ll ever had 👌🏻

Notes :

• my lasagna dish is small and fit 24 rolls, we had 2-3 Tbs left over spinach feta filling and it was delicious to add it on tip as garnish while serving

• You can easily turn this dish to vegan by replacing the feta cheese to your fave dairy free one, enjoy 💚