Ricotta and Spinach Cannelloni

Ingedients: Filling

• 1 cup (250 mL) Canadian Ricotta cheese
• 1 cup (250 mL) cooked spinach, drained
• 1 egg
• 4 tbsp (60 mL) breadcrumbs
• Pepper
• 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
• 4 tbsp (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 cup (375 mL) cream (15 %)
• Pepper

Filling

1. Preheat oven to 375 °F (190 °C). In bowl, mix together Canadian Ricotta cheese, spinach, egg and breadcrumbs. Season with pepper and rosemary.
2. Stuff cannelloni with mixture and place in large buttered baking dish.
3. Pour Rosée Sauce over cannelloni and sprinkle with Canadian Mozzarella cheese. Cover with foil and bake for 20 to 25 minutes.

Rosée Sauce

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