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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
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
Imprimer ma sélection

Ingredients


  • 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
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

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.

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