Cannelloni and Le Mamirolle Gratin

Cannelloni and Le Mamirolle Gratin
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • cannelloni

  • 4

    fresh lasagna, halved (or dried cannelloni shells)

  • 2 Tbsp.
    (30 mL)

    butter

  • 1 tsp.
    (5 mL)

    olive oil

  • 2

    shallots, thinly sliced

  • 0.500

    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
    (170 mL)

    canadian ricotta

  • 2

    basil

  • 1/2 lb
    (225 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)

    Italian tomatoes, diced

  • 10

    basil

  • Salt and freshly ground pepper to taste

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.

Source: Metro / Photo: Producteurs Laitier du Canada

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007