Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Cannelloni with Spinach and Cheeses mixture
2013-08-06
https://api2.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
Féd. producteurs de lait du Québec
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
4
servings
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME
Ingredients
-
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
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.
