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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
1 Tbsp. (15 mL) butter 1/2 lb (225 g) spinach, sliced into strips 4 cloves 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 egg, 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
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
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    SALTED OR UNSALTED 454 g

  • 1/2 lb
    (225 g)
    spinach, sliced into strips
  • 4
    cloves garlic, finely chopped
  • 3/4 cup
    (190 mL)
    canadian ricotta
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    TRE STELLE BOCCONCINI OR RICOTTA CHEESE

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    200 - 475 g SELECTED VARIETIES

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  • 2/3 cup
    (170 mL)
    grated canadian parmesan
  • 1 cup
    (250 mL)
    shredded canadian havarti
  • 1 Tbsp.
    (15 mL)
    pine nuts, toasted (optional)
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  • salt and pepper to taste
  • 1
    egg, slightly beaten
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    12 un.

  • 12
    cannelloni
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  • 2 cups
    (500 mL)
    tomato sauce
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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.

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