Preheat oven to 350°F (175°C).
Blanch spinach 5 seconds in boiling water.
Rinse under cold water. Set aside.
In a pan, brown onions in oil.
Add sausages and cook 2 minutes. Cool.
Stir in ricotta, eggs and Parmesan. Season.
Gently mix in spinach.
Stuff cannelloni with the mixture.
Pour 1 cup (250 mL) sauce in a baking dish.
Place stuffed cannelloni in the dish and cover with remaining sauce.
Sprinkle with mozzarella and bake 15 minutes at 350°F (175°C). Increase heat and brown. Serve immediately.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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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