Recettes autour du fromage
Cannelloni "royale" with spinach and OKA Classique
- Difficulty : -
- Preparation : 15 to 20 minutes
- Cooking : -
Author : -
If you don't have any OKA Classique, you can use : OKA with Mushrooms or OKA L'Artisan
Preheat the oven to 180°C (350°F). Brown the shallots, garlic and pine nuts in oil in a pan. Set aside. Add spinach and finely chop the mixture in a blender. In a separate bowl, whisk together the eggs, cream, flour, salt, pepper and lemon zest. Incorporate into the spinach mixture. Stuff the cannelloni or lasagna noodles with one stick of cheese (about ¼ the size of the wedge) and some of the spinach mixture. Pour half the Béchamel sauce into a gratin dish and cover with the stuffed canneloni or lasagna noodles. Pour the rest of the Béchamel sauce over the pasta and garnish with the remaining cheese. Cover and cook for 40 to 45 minutes.
- OKA Classique wedge (approximately 180g or 6 oz)
- 1 tbsp (15ml) olive oil
- 1 French shallot, finely choped
- 1 garlic clove, minced
- 1 to 2 tbsp (15 to 30ml) pine nuts, to taste
- 10 oz (280g) frozen spinach, thawed, dried and chopped
- 1 egg
- 2 tbsp (30ml) 15% or 18% cream
- 1 tbsp (15ml) flour
- Salt and pepper, to taste
- Zest of one lemon
- 8 cannelloni or lasagna noodles, uncooked
- 2 cups (500ml) Béchamel sauce