Recettes autour du fromage
Cannelloni and OKA gratin
- Difficulty : -
- Preparation : 20 minutes
- Cooking : 35 minutes
Author :
Recipe provided by Dairy Farmers of Canada. More recipes visit dairygoodness.ca
If you don't have any OKA, you can use : OKA Classique or OKA L'Artisan
Preheat oven to 350°F (180°C).
Cook pasta according to package directions.
In a frying pan, melt butter. Add oil and shallots. Cook until golden. Add eggplant, spinach and water. Continue cooking for 2 minutes. Stir in Ricotta and basil. Salt and pepper to taste.
Lay out cooked pasta sheets and evenly spread Ricotta mixture on them; roll into cylinders (or stuff cannelloni). Place in an ovenproof dish.
To make tomato sauce: in a frying pan, melt butter. Add onion and cook 2 minutes. Add tomatoes and continue cooking for 15 minutes. Add basil. Salt and pepper to taste.
Spoon sauce over cannelloni. Sprinkle Oka over top. Bake for 15 minutes until cheese is melted and golden.
- 4 large sheets of fresh lasagne pasta, halved (or cannelloni shells)
- 2 tbsp (30 mL) butter
- 1 tsp (5 mL) olive oil
- 2 shallots, thinly sliced
- 1/2 medium eggplant, in 1/2 inch (1 cm) cubes
- 2 cups (500 mL) washed and chopped spinach
- 1 tbsp (15 mL) water
- 2/3 cup (150 mL) Canadian Ricotta
- 2 basil leaves
- Salt and freshly ground pepper
- 1 tsp (5 mL) butter
- 1 medium onion, minced
- 28 oz (796 mL) can Italian tomatoes, diced
- 10 basil leaves
- Salt and freshly ground pepper
- 1/2 lb (250 g) Canadian Oka, diced small