Ingredients:
1 tbsp. butter
2 shallot onions, finely chopped
1 10 oz. pkg. frozen spinach, thawed and well drained
5 eggs
3/4 cup fresh basil, chopped
3 tsp. salt
8 cannelloni shells
3/4 cup milk
5 oz. Dofino Havarti with Basil cheese, shredded

Cooking Directions:
Cook cannelloni shells according to package directions. Melt the butter and sauté the onions, approximately 1 minute. Add spinach and sauté an additional 3 minutes. In a large bowl mix half of the cheese, 3 eggs, basil and half of the salt. Add in spinach and onion mixture and blend well. Fill the cooked cannelloni shells with the mixture and put them in a single layer in a greased roasting pan. Whip 2 eggs, milk and the remaining salt and pour over the cannelloni. Bake on the middle rack of the oven at 350° F for about 30 minutes. Let sit for approximately 10 minutes, and then sprinkle the remaining cheese on top.

Makes 4 servings