Cannelloni and Le Mamirolle Gratin
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- Cannelloni
- 4 large sheets of fresh lasagne, halved (or dried cannelloni shells)
- 2 Tbsp. (30 mL) butter
- 1 tsp. (5 mL) olive oil
- 2 shallots, thinly sliced
- 1/2 medium eggplant, in 1/2 inch (1 cm) cubes
- 2 cups (500 mL) spinach, washed and chopped
- 1 Tbsp. (15 mL) water
- 2/3 cup (150 mL) Canadian Ricotta
- 2 basil leaves
- 1/2 lb (250 g) Canadian Le Mamirolle, diced
- Salt and freshly ground pepper, to taste
- Tomato Sauce
- 1 tsp. (5 mL) butter
- 1 medium onion, thinly sliced
- 28 oz (796 mL) can Italian tomatoes, diced
- 10 basil leaves
- Salt and freshly ground pepper, to taste
- Preheat oven to 350°F (180°C).
Preparation
Preheat oven to 350°F (180°C).
Cook pasta according to package directions.
In a frying pan, melt butter with oil. Add shallots and cook until golden. Add eggplant, spinach and water. Continue cooking for 2 minutes. Stir in Ricotta and basil. Salt and pepper to taste.
Top each sheet of pasta with Ricotta mixture then roll into cylinders (or stuff cannelloni). Arrange in an ovenproof dish.
To make tomato sauce: in a frying pan, melt butter. Add onion and cook for 2 minutes. Add tomatoes and continue cooking for 15 minutes. Add basil. Salt and pepper to taste.
Spoon sauce over cannelloni. Sprinkle Le Mamirolle over top. Bake for 15 minutes.
Suggestion
For a change of taste, try with Canadian Oka.
* 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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