Cannelloni with Spinach and Cheeses mixture

Cannelloni with Spinach and Cheeses mixture
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1/2 lb
    (225 g)

    spinach, sliced into strips

  • 4

    cloves garlic, finely chopped

  • 3/4 cup
    (190 mL)

    canadian ricotta

  • 2/3 cup
    (170 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


  • 2 cups
    (500 mL)

    tomato sauce


Preheat oven to 350°F (180°C).

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.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007