Cream Cheese and Walnut Cannelloni
This is the Cream Cheese and Walnut Cannelloni recipe.
- Prep: 15 min
- Cooking: 30 min
Ingredients
- 1 tbsp (15 mL) olive oil
- 1/2 red onion chopped
- 3 garlic cloves finely chopped
- 1 cup (250 mL) chopped cooked and drained spinach
- Juice of 1 lemon
- 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
- 1 cup (250 mL) grated Canadian Parmesan cheese
- 4 oz (120 g) Canadian Cream cheese crumbled
- 12 cannelloni tubes cooked al dente and drained
- 3 cups (750 mL) tomato sauce
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Preparation
In skillet, sauté onion and half the garlic in oil. Season to taste with salt and pepper and transfer to large bowl. Set aside.
In same skillet, sauté remaining garlic, spinach and lemon juice over medium heat for 5 minutes, 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.
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Nutritional information
Per serving| Energy: | 354 Calories |
| Protein: | 22 g |
| Carbohydrate: | 19 g |
| Fat: | 23 g |
| (% DV*) | |
|---|---|
| Calcium: | 31 % / 341 mg |
