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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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