Preheat oven to 350°F (180°C).
In a large frying pan, melt butter over medium heat and cook spinach and garlic for about 3 minutes. Drain off liquid and set aside to cool.
Combine cooked spinach, Ricotta, Parmesan, half the Havarti and all the pine nuts. Salt and pepper to taste.
Add egg and blend in food processor by pulsing; do not purée.
Meanwhile, in a large saucepan, cook cannelloni al dente, according to package directions. Drain and rinse under cold water.
Stuff cannelloni with spinach and cheese mixture. Arrange in a baking dish.
Cover with tomato sauce and top with remaining Havarti. Bake, covered, for 20 minutes.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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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