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Conquerors' Cannelloni




Source of Recipe


Dairy Farmers of Canada


List of Ingredients




1 tbsp (15 mL) butter
1/2 lb (250 g) spinach, rinsed and sliced into strips
4 cloves garlic, finely chopped
3/4 cup (175 mL) Canadian Ricotta cheese
2/3 cup (150 mL) grated Canadian Parmesan cheese
1 cup (250 mL) shredded Canadian Havarti cheese
1 tbsp (15 mL) pine nuts, toasted (optional)
Salt and pepper to taste
1 egg, slightly beaten
12 cooked cannelloni
2 cups (500 mL) prepared tomato sauce


Recipe



Preheat oven to 350 ºF (180 ºC).

In a large frying pan, melt butter over medium heat. Sauté spinach and garlic for about 3 minutes. Drain excess liquid and set aside to cool. Combine cooked spinach, Canadian Ricotta, Canadian Parmesan, half the Canadian Havarti and pine nuts, if desired. 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 cooked cannelloni with spinach and cheese mixture. Arrange in a baking dish. Cover with tomato sauce and top with remaining Canadian Havarti. Bake, covered, for 20 minutes.


Instead of cannelloni, use jumbo pasta shells or manicotti and cover with meat sauce. To make this recipe with non-cook pasta, use 3 cups (750 mL) sauce thinned with 1 cup (250 mL) water and bake, covered, for 45 minutes.

Serves 4.