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Cream Cheese and Walnut Cannelloni https://www.metro.ca/userfiles/image/recipes/cannelloni-fromage-creme-noix-grenoble-3667.jpg PT30M PT35M PT1H05M
In skillet, sauté onion and half the garlic in oil. Transfer to large bowl. Set aside. In same skillet, sauté remaining garlic, spinach and lemon juice over medium heat for 5 minutesutes, stirring constantly. Stir in onion and garlic mixture. Add walnuts, fresh herbs, Canadian Cottage cheese, egg, half the Canadian Parmesan cheese and Canadian Cream Cheese. Mix well and season to taste with salt and pepper. Preheat oven to 350 °F (180 °C). Stuff each cannelloni with cheese and spinach mixture, using teaspoon. Cover bottom of lasagna dish lightly with tomato sauce and add cannelloni. Cover with remaining tomato sauce and top with remaining Canadian Parmesan cheese. Bake for 25 minutes.
6
1/2 red onion, chopped 3 garlic cloves, minced 1 Tbsp. (15 mL) olive oil 1 cup (250 mL) chopped, cooked and drained Spinach 1 juice and zest 1/3 cup (80 mL) chopped walnuts 1/4 cup (60 mL) fresh herbs (basil, marjoram, thyme, parsley, etc.) 1 cup (250 mL) canadian cottage cheese 1 egg, beaten 4 oz (115 g) cream cheese, crumbled 1 cup (250 mL) grated canadian parmesan cheese To taste Salt and pepper 12 cannelloni tubes, cooked 3 cups (750 mL) tomato sauce
Cream Cheese and Walnut Cannelloni

Cream Cheese and Walnut Cannelloni

Rate this recipe
2 Votes
6
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2
    red onion, chopped
  • 3
    garlic cloves, minced
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1 cup
    (250 mL)
    chopped, cooked and drained Spinach
  • 1
    juice and zest
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  • 1/3 cup
    (80 mL)
    chopped walnuts
  • 1/4 cup
    (60 mL)
    fresh herbs (basil, marjoram, thyme, parsley, etc.)
  • 1 cup
    (250 mL)
    canadian cottage cheese
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  • 1
    egg, beaten
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    12 un.

  • 4 oz
    (115 g)
    cream cheese, crumbled
  • 1 cup
    (250 mL)
    grated canadian parmesan cheese

  • To taste Salt and pepper
  • 12
    cannelloni tubes, cooked
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  • 3 cups
    (750 mL)
    tomato sauce
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Imprimer ma sélection

Preparation

In skillet, sauté onion and half the garlic in oil. Transfer to large bowl. Set aside.

In same skillet, sauté remaining garlic, spinach and lemon juice over medium heat for 5 minutesutes, stirring constantly. Stir in onion and garlic mixture. Add walnuts, fresh herbs, Canadian Cottage cheese, egg, half the Canadian Parmesan cheese and Canadian Cream Cheese. Mix well and season to taste with salt and pepper.

Preheat oven to 350 °F (180 °C).

Stuff each cannelloni with cheese and spinach mixture, using teaspoon. Cover bottom of lasagna dish lightly with tomato sauce and add cannelloni. Cover with remaining tomato sauce and top with remaining Canadian Parmesan cheese. Bake for 25 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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