Sig's Prawn and Spinach stuffed Canneloni

• 100 grams ready cooked large prawns plus 6 prawns for garnish
• 2 tbsp of tinned chopped tomatoes
• 12 leaves blanched spinach
• 50 grams smooth blue vein cheese like St Agur
• 1 pinch salt substitute or sea salt
• 1 pinch garlic salt
• 1 pinch nutmeg to taste
• 4 canneloni shells (pasta)

1. Heat water for boiling the pasta
2. when boiled add the shells and turn down to simmer for about 10 minutes ,until almost cooked.
3. Add a little salt if needed
4. in the meantime , chop up the prawns that are not used for garnishing , ,roughly chop the spinach.
5. Mix all ingredients except pasta shells
6. when past has almost softened , remove from water and slightly cool
7. fill the mixture into the shells
8. add a little cheese sauce or bechamel sauce
9. put into an oven proof dish and bake until golden brown but not to hard .
10. about 15 minutes
11. serve with more sauce and garnish with remaining prawns

prawns, tomatoes, blanched spinach, vein cheese, salt substitute, garlic salt, nutmeg, canneloni shells

Taken from cookpad.com/us/recipes/358112-sigs-prawn-and-spinach-stuffed-canneloni (may not work)