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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
Cannelloni and Le Mamirolle Gratin
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • cannelloni
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    $1.49 ea.

    500 g SELECTED VARIETIES

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    $1.79 ea.

    250 - 500 g ELECTED VARIETIES

    SAVE UP TO 90¢
    DE CECCO PASTA

    DE CECCO PASTA

    $1.79 ea.

    250 - 500 g SELECTED VARIETIES

  • 4
    fresh lasagna, halved (or dried cannelloni shells)
  • 2 Tbsp.
    (30 mL)
    butter
  • 1 tsp.
    (5 mL)
    olive oil
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    SAVE $4.00
    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $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 OR GREEN ZUCCHINI PRODUCT OF ONTARIO

    $1.49 /lb

    3.28/kg

  • 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
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    $9.99 ea.

    150 - 200 g, SELECTED VARIETIES


  • Salt and freshly ground pepper to taste
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    ORGANIC SWEET PEPPERS

    $2.99 ea.

    2 PK PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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  • tomato sauce
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  • 1 tsp.
    (5 mL)
    butter
  • 1
    medium onion, thinly sliced
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    JUMBO RED SWEET ITALIAN ONIONS

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    PRODUCT OF U.S.A., No. 1 GRADE 4.39/kg

  • 28 oz
    (796 mL)
    Italian tomatoes, diced
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    Ontario Peaches 3 L OR Blue Grapes 2 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE Field Tomatoes 3 L OR Nectarines 2 L PRODUCT OF ONTARIO

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    $3.88 ea.

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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    3.28/kg

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    ANGEL SWEET TOMATOES

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    283 g PRODUCT OF ONTARIO

    ROMA TOMATOES FOR SAUCE

    ROMA TOMATOES FOR SAUCE

    $8.88 ea.

    25 lb CASE PRODUCT OF ONTARIO

  • 10
    basil

  • Salt and freshly ground pepper to taste
    You might like:

    Flyer Deals  (4)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg

    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

    $2.99 ea.

    2 PK PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $1.49 /lb

    3.28/kg

    SWEET RED, ORANGE OR YELLOW RUSTICO PEPPERS

    SWEET RED, ORANGE OR YELLOW RUSTICO PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg

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.

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