Skip to content
METROMETRO

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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
1 Vote
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cannelloni
  • 4
    fresh lasagna, halved (or dried cannelloni shells)
  • 2 Tbsp.
    (30 mL)
    butter
  • 1 tsp.
    (5 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    SAVE $5.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


    SAVE $5.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


  • 2
    shallots, thinly sliced
  • 0.500
    medium eggplant, in 1/2 inch (1 cm) cubes
    You might like:

    Flyer Deal  (1)
    SICILIAN EGGPLANTS

    SICILIAN EGGPLANTS

    $2.49 /lb

    PRODUCT OF U.S.A.


  • 2 cups
    (500 mL)
    Spinach, washed and chopped
  • 1 Tbsp.
    (15 mL)
    water
    You might like:

    Flyer Deals  (2)
    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    2 for/ $7.00

    24 X 500 ml OR 12 X 355 ml SELECTED VARIETIES


    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    2 for/ $7.00

    24 X 500 ml OR 12 X 355 ml SELECTED VARIETIES


  • 2/3 cup
    (170 mL)
    canadian ricotta
    You might like:

    Flyer Deal  (1)
    TRE STELLE RICOTTA OR BOCCONCINI

    TRE STELLE RICOTTA OR BOCCONCINI

    $7.99 ea.

    200 - 475 g SELECTED VARIETIES


  • 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
    You might like:

    Flyer Deal  (1)
    JUMBO RED SWEET ONIONS

    JUMBO RED SWEET ONIONS

    $1.99 /lb

    PRODUCT OF CANADA CANADA No. 1 GRADE


  • 28 oz
    (796 mL)
    Italian tomatoes, diced
  • 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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.