Cannelloni with Spinach and Cheeses mixture

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	45 min
Total:	1 h 5 min

4
servings

Category:	Bread and cereals
Subcategory:	Pasta
Source:	Féd. producteurs de lait du Québec

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Recipe ingredients

1 Tbsp (15 mL) butter*
1/2 lb (250 g) spinach, sliced into strips
4 cloves garlic, finely chopped
3/4 cup (180 mL) Canadian Ricotta
2/3 cup (160 mL) grated Canadian Parmesan
1 cup (250 mL) shredded Canadian Havarti
1 Tbsp (15 mL) pine nuts, toasted (optional)
Salt and pepper to taste
1 egg, slightly beaten
12 cannelloni

2 cups (500 mL) tomato sauce

Preparation

Preheat oven to 350ºF (180ºC).
In a large frying pan, melt butter over medium heat and cook spinach and garlic for about 3 minutes. Drain off liquid and set aside to cool.
Combine cooked spinach, Ricotta, Parmesan, half the Havarti and all the pine nuts. Salt and pepper to taste.
Add egg and blend in food processor by pulsing; do not purée.
Meanwhile, in a large saucepan, cook cannelloni al dente, according to package directions. Drain and rinse under cold water.
Stuff cannelloni with spinach and cheese mixture. Arrange in a baking dish.
Cover with tomato sauce and top with remaining Havarti. Bake, covered, for 20 minutes.

Suggestion

Instead of cannelloni, use jumbo pasta shells or manicotti and cover with meat sauce. To make this recipe with non-cook pasta, use 3 cups (750 mL) sauce thinned with 1 cup (250 mL) water and bake, covered, for 45 minutes.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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