|Cannelloni shells/Fresh pasta sheets||12|
|Olive oil||3 Tablespoon|
|Chopped onion||1⁄2 Medium|
|Garlic||2 Clove (10 gm), crushed|
|White fish||1⁄2 Pound, cut in small (Cod, Snapper, Sea Bass, Etc)|
|Licorice liqueur||3⁄4 Tablespoon|
|White wine||3 Tablespoon|
|Lemon juice||1⁄2 Tablespoon|
|Baby shrimp||1 Ounce|
|Soft butter||4 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Cooked chopped spinach||4 Ounce, squeeze out moisture|
|White sauce/Bechamel sauce||1 Cup (16 tbs)|
|Prepared tomato sauce||1 Cup (16 tbs), prepared|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
Cook in boiling water until firm to the bite (al dente).
Rinse in cold water to prevent sticking.
Drain and set aside.
Saute" onions and garlic until onions are soft.
Add fish and cook for 1 minute.
Add and cook approx 2 minutes.
Remove from heat.
Fold into above and process just until large pieces are still evident.
Stuff pasta shells and place in baking dish.
Pour white sauce then tomato sauce over cannelloni.
Sprinkle over tomato sauce.
Cover and bake at 350 °F for 25 minutes, until hot.