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Cannelloni and Le Mamirolle Gratin https://www.metro.ca/userfiles/image/recipes/cannellonis-gratines-mamirolle-4479.jpg PT20M PT40M PT1H00M
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.
4
5 1 5 5
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
Cannelloni and Le Mamirolle Gratin

Cannelloni and Le Mamirolle Gratin

Rate this recipe
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4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cannelloni
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    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

    $0.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    MOLISANA PASTA

    MOLISANA PASTA

    $0.88 ea.

    450 g SELECTED VARIETIES


    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $7.99 ea.

    500 - 700 g SELECTED VARIETIES


    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

    $0.88 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 4
    fresh lasagna, halved (or dried cannelloni shells)
  • 2 Tbsp.
    (30 mL)
    butter
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    SELECTION BUTTER

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    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 1 tsp.
    (5 mL)
    olive oil
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    GALLO OLIVE OIL

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    $5.99 ea.

    1 L SELECTED VARIETIES


  • 2
    shallots, thinly sliced
  • 0.500
    medium eggplant, in 1/2 inch (1 cm) cubes
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    EGGPLANTS

    EGGPLANTS

    $1.99 /lb

    PRODUCT OF U.S.A. OR MEXICO 4.39/kg


  • 2 cups
    (500 mL)
    Spinach, washed and chopped
  • 1 Tbsp.
    (15 mL)
    water
  • 2/3 cup
    (170 mL)
    canadian ricotta
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    TRE STELLE RICOTTA CHEESE

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    475 g, SELECTED VARIETIES


  • 2
    basil
  • 1/2 lb
    (225 g)
    canadian le mamirolle, diced
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    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    AGED 24 MONTHS, DELI CUT, $2.84/100 g


    IRRESISTIBLES ORGANIC CHEESE

    IRRESISTIBLES ORGANIC CHEESE

    $5.49 ea.

    200 g SELECTED VARIETIES


    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

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    DELI SLICED, 2.64/100 g



  • Salt and freshly ground pepper to taste

  • tomato sauce
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    AURORA OR MOLISANA PASATTA

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  • 1 tsp.
    (5 mL)
    butter
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    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 1
    medium onion, thinly sliced
  • 28 oz
    (796 mL)
    Italian tomatoes, diced
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    CHERTO CHERRY TOMAT0ES

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    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 10
    basil

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

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

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