Ricotta and Spinach Cannelloni

Name: Ricotta and Spinach Cannelloni
Yield: 4 - 6 servings
Ingredients: 1 cup (250 mL) Canadian Ricotta cheese; 1 cup (250 mL) cooked spinach drained; 1 egg; 1/4 cup (60 mL) breadcrumbs; Pepper to taste; Dried rosemary; 12 to 16 cannelloni tubes cooked al dente and drained; 1 1/2 cup (375 mL) grated Canadian Mozzarella cheese; Paprika; Rosée Sauce; 1 garlic clove minced; 1/4 cup (60 mL) chopped red onion; 1 tbsp (15 mL) olive oil; 1 can (28 oz/796 mL) tomatoes; 2 tbsp (30 mL) tomato paste; 1 1/2 cups (375 mL) 15 % or 18 % table cream; Pepper to taste

This is the Ricotta and Spinach Cannelloni recipe.

Prep: 30 min
Cooking: 20 min - 40 min

Yields 4 - 6 servings

Ingredients

1 cup (250 mL) Canadian Ricotta cheese
1 cup (250 mL) cooked spinach drained
1 egg
1/4 cup (60 mL) breadcrumbs
Pepper to taste
Dried rosemary
12 to 16 cannelloni tubes cooked al dente and drained
1 1/2 cup (375 mL) grated Canadian Mozzarella cheese
Paprika
Rosée Sauce
1 garlic clove minced
1/4 cup (60 mL) chopped red onion
1 tbsp (15 mL) olive oil
1 can (28 oz/796 mL) tomatoes
2 tbsp (30 mL) tomato paste
1 1/2 cups (375 mL) 15 % or 18 % table cream
Pepper to taste

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C).

In bowl, mix together Canadian Ricotta cheese, spinach, egg and breadcrumbs. Season with pepper and rosemary.

Stuff cannelloni with mixture and place in large buttered baking dish.

Pour Rosée Sauce over cannelloni and sprinkle with Canadian Mozzarella cheese. Add some pinches of paprika. Cover with foil and bake for 20 to 25 minutes.

Rosée Sauce:

In saucepan, sauté garlic and onion in oil. Add tomatoes and bring to boil. Crush mixture and simmer for 10 minutes. Stir in tomato paste and cream. Pepper to taste and cook for another 5 minutes over medium heat. Remove from heat and set aside.