Shrimp Creole Spinach Cannelloni


Delicious solution for leftover Shrimp Creole! 

Shrimp Creole Spinach Cannelloni


Leftover Shrimp Creole
Cannelloni Shells
Half diced onion
4 oz Ricotta Cheese
1/2 cup Parmesan Cheese
1/2 Can Spinach, drained

Preheat oven to 350 degrees. Cook cannelloni shells per box directions. Spoon shrimp, peppers, and onions from leftover shrimp creole and put in bowl. Mix with spinach, diced onion, ricotta cheese, parmesan cheese, dash of hot sauce, salt and pepper to season.

Fill cannelloni shells with mixture. Place in baking dish. Cover with sauce from shrimp creole leftovers. Sprinkle with more parmesan. Cover with foil and bake for 30 minutes.

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