Cream Cheese and Walnut Cannelloni

Cream Cheese and Walnut Cannelloni
  • 6 servings
  • 0:30 Preparation
  • 0:35 Cooking
  • 1:05 Total Time


Add all
  • 1/2

    red onion, chopped

  • 3

    garlic cloves, minced

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 cup
    (250 mL)

    chopped, cooked and drained Spinach

  • 1

    juice and zest

  • 1/3 cup
    (80 mL)

    chopped walnuts

  • 1/4 cup
    (60 mL)

    fresh herbs (basil, marjoram, thyme, parsley, etc.)

  • 1 cup
    (250 mL)

    canadian cottage cheese

  • 1

    egg, beaten

  • 4 oz
    (115 g)

    cream cheese, crumbled

  • 1 cup
    (250 mL)

    grated canadian parmesan cheese

  • To taste Salt and pepper

  • 12

    cannelloni tubes, cooked

  • 3 cups
    (750 mL)

    tomato sauce


In skillet, sauté onion and half the garlic in oil. Transfer to large bowl. Set aside.

In same skillet, sauté remaining garlic, spinach and lemon juice over medium heat for 5 minutesutes, stirring constantly. Stir in onion and garlic mixture. Add walnuts, fresh herbs, Canadian Cottage cheese, egg, half the Canadian Parmesan cheese and Canadian Cream Cheese. Mix well and season to taste with salt and pepper.

Preheat oven to 350 °F (180 °C).

Stuff each cannelloni with cheese and spinach mixture, using teaspoon. Cover bottom of lasagna dish lightly with tomato sauce and add cannelloni. Cover with remaining tomato sauce and top with remaining Canadian Parmesan cheese. Bake for 25 minutes.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007