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Spinach-sausage-ricotta Stuffed Cannelloni https://www.metro.ca/userfiles/image/recipes/cannelloni-farcis-ricotta-saucisse-italienne-2349.jpg PT10M PT18M PT28M
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.
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6 oz (180 g) fresh young spinach 1/4 cup (60 mL) onion, sliced thin 1 Tbsp. (15 mL) olive oil 4 oz (115 g) italian sausages cooked and sliced thin 1 lb (454 g) firm ricotta cheese 2 eggs 1/2 cup (125 mL) Parmesan cheese Salt and freshly ground pepper to taste 1 box cannelloni cooked 2 cups (500 mL) white (béchamel) or tomato sauce 1 cup (250 mL) grated mozzarella cheese
Spinach-sausage-ricotta Stuffed Cannelloni

Spinach-sausage-ricotta Stuffed Cannelloni

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Spinach-sausage-ricotta Stuffed Cannelloni
0:10
Preparation
0:18
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 oz
    (180 g)
    fresh young spinach
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    SPINACH

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    2 for $5.00

    PRODUCT OF U.S.A.


  • 1/4 cup
    (60 mL)
    onion, sliced thin
  • 1 Tbsp.
    (15 mL)
    olive oil
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    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

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    $6.99 ea.

    250 ml, 1 l SELECTED VARIETIES


  • 4 oz
    (115 g)
    italian sausages cooked and sliced thin
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    11.00/kg


    STUFFED MUSHROOMS VALUE PACK

    STUFFED MUSHROOMS VALUE PACK

    $4.99 /lb

    11.00/kg


    REA SAUSAGES

    REA SAUSAGES

    $6.99 ea.

    FROZEN, 900 G SELECTED VARIETIES


    JOHNSONVILLE SAUSAGES

    JOHNSONVILLE SAUSAGES

    $4.44 ea.

    375 - 500 g, SELECTED VARIETIES


  • 1 lb
    (454 g)
    firm ricotta cheese
  • 2
    eggs
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    12 un.


  • 1/2 cup
    (125 mL)
    Parmesan cheese

  • Salt and freshly ground pepper to taste
  • 1 box
    cannelloni cooked
  • 2 cups
    (500 mL)
    white (béchamel) or tomato sauce
  • 1 cup
    (250 mL)
    grated mozzarella cheese
Imprimer ma sélection

Preparation

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.

Source : Chef José Trottier

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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