METRO Logo
METRO Logo
Metro DevonshireYour 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 DevonshireYour 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, 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.
Spinach-sausage-ricotta Stuffed Cannelloni
2013-08-06
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.
4
Chef José Trottier
3
10
5
2
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 egg
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
4
servings
0:10
Preparation
0:18
COOKING
0:28
TOTAL TIME
Ingredients
-
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
egg
-
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
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.
