Skip to content
METRO LogoMETRO Logo

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 with Spinach and Cheeses mixture https://www.metro.ca/userfiles/image/recipes/cannellonis-epinards-fromages-3826.jpg PT20M PT45M PT1H05M
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.
4
4 5 5 4
1 Tbsp. (15 mL) butter 1/2 lb (225 g) spinach, sliced into strips 4 clove garlic, finely chopped 3/4 cup (190 mL) canadian ricotta 2/3 cup (170 mL) grated canadian parmesan 1 cup (250 mL) shredded canadian havarti 1 Tbsp. (15 mL) pine nuts, toasted (optional) salt and pepper to taste 1 eggs, slightly beaten 12 cannelloni 2 cups (500 mL) tomato sauce
Cannelloni with Spinach and Cheeses mixture

Cannelloni with Spinach and Cheeses mixture

Rate this recipe
5 Votes
4
servings
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
  • 1/2 lb
    (225 g)
    spinach, sliced into strips
  • 4
    clove garlic, finely chopped
  • 3/4 cup
    (190 mL)
    canadian ricotta
  • 2/3 cup
    (170 mL)
    grated canadian parmesan
  • 1 cup
    (250 mL)
    shredded canadian havarti
  • 1 Tbsp.
    (15 mL)
    pine nuts, toasted (optional)

  • salt and pepper to taste
  • 1
    eggs, slightly beaten
  • 12
    cannelloni
  • 2 cups
    (500 mL)
    tomato sauce
Imprimer ma sélection

Preparation

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.

Source : Féd. producteurs de lait du Québec

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.