Cream Cheese and Walnut Cannelloni

Ingredients

• 1 tbsp (15 mL) olive oil
• 1/2 red onion, chopped
• 3 garlic cloves, minced
• 1 cup (250 mL) chopped cooked and drained spinach
• Juice of 1 lemon
• 1/3 cup (75 mL) chopped walnuts
• 1/4 cup (50 mL) fresh herbs (basil, marjoram, thyme, parsley, etc.)
• 1 cup (250 mL) Canadian Cottage cheese
• 1 eggs, 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

Preparation

1. In skillet, sauté onion and half the garlic in oil. Season to taste with salt and pepper and transfer to large bowl. Set aside.
2. 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.
3. 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. Preheat oven to 350 °F (180 °C). Bake for 25 minutes.