Salmon Spinach and Cannelloni

• 10 ounces spinach chopped, frozen, thawed and drained
• 1 pound ricotta cheese
• 2 cups salmon poached
• 1 x salt and black pepper
• 4 tablespoons butter
• 2 cups heavy whipping cream
• 1/4 cup tomato paste
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1 x pasta

1. Make the filling.
2. In a large bowl, combine the spinach, ricotta, salmon, salt, and pepper.
3. Set aside.
4. Make the tomato-cream sauce.
5. In a medium saucepan, combine the butter, cream, and tomato Bring the mixture to a boil, and let simmer until the cream is reduced by one-third.
6. Cook the pasta according to the package directions, and drain Place 13 to 1/2 cup of the filling in each cannelloni.
7. Place seam side down in a Pyrex baking dish.
8. Pour the tomato-cream sauce over the cannelloni.
9. Sprinkle with the Parmesan cheese.
10. Bake in a 350F (180C).
11. oven for 20 to 25 minutes.
12. Serve at once.

ricotta cheese, salmon poached, salt, butter, heavy whipping cream, tomato paste, parmesan, pasta

Taken from recipeland.com/recipe/v/salmon-spinach-cannelloni-39966 (may not work)