8 canneloni shells, I used dry box ones for quick dinners, making fresh pasta for cannelloni is easy since it's sheets you are working with rather that little bits but that takes another 40 mins!
200 gms Feta cheese
100 gms chorizo slices, I use the spicy Spanish chorizo that I get sliced from a salami roll, cut these into small bits to combine with the feta for the stuffing
1 tbsp finely chopped fresh coriander
50 gms butter
50 gms flour
500 ml warm milk
Freshly ground pepper
Few strands of saffron
Grated parmesan for topping.
Mash up the feta, combine with the chorizo bits and coriander. I fill the cannelloni shells by making stand upright and stuffing downwards so nothing escapes and its cozy, tight pack. Fill the cannelloni and line in a baking dish where they all fit well together, snug. Tweak the recipe to accommodate more or less shells.