Cannelloni with spicy sausage and spinach from Olive Magazine, July 2012 (page 46) by Janine Ratcliffe

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Notes about this recipe

  • Agaillard on July 23, 2017

    I made this yesterday, using chorizo for spicy sausage, frozen spinach, but real fresh san marzano tomatoes (i.e. not canned). That was nice and comforty with a nice little kick and the spinach to give you good conscience (and iron :) Will do again... Maybe will try with bechamel instead of the creme fraiche and cheese.

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