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White Feta Sauce:
White Feta Sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in the feta cheese until melted and smooth, set aside and allow to cool.
Filling: Clean the fresh spinach and saute in a small amount of white wine or water until spinach is tender. Drain spinach and squeeze well to get out as much water as possible. When cool, chop spinach fine and place in a bowl for the filling.
To the filling bowl, add ricotta cheese, nutmeg, eggs, pepper and half the Parmesan cheese. Stir well, mixing evenly.
Oil or butter a 9x12 inch baking pan, then spread 1/2 cup of white sauce in the bottom of pan.
Spread 1/2 cup of filling over a tortilla, leaving about 1/4 inch at edges. Roll up, place seam side down, cut in half, and place in a row in prepared pan. Repeat with remaining filling and tortillas.
Cover all filled tortillas with white sauce and sprinkle with remaining Parmesan cheese.
Bake at 400 degrees F for 20-25 minutes, using the grill (broiler) for the last 5 minutes to brown the surface.
By Gina from Oklahoma City
1. Cook pasta according to box directions.
2. Mix together until well blended: butter, cream cheese, cottage cheese and chives.
3. Stuff cream cheese/cottage cheese mixture into individual cannelloni shells until mixture is used up.
4. Lightly grease bottom of shallow baking dish. Place each shell in the dish, side by side.
5. Spoon marinara sauce over the shells, spreading sauce over each one. Sprinkle cheese on top.
6. Bake for approximately 15 minutes, or until the cheese is completely melted on top. Being cautious not to brown.
Source: This recipe originated from a cookbook that I owned many years ago, which I don't remember the name, but I altered the recipe to give it my own touch.
By Cathy Heller from CA