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A hint of nutmeg and a sprinkling of fresh basil complement
the asparagus in this vegetarian baked pasta dinner - great
for spring entertaining.
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| Preparation Time: |
50 minutes |
| Cooking Time: |
35 to 45 minutes |
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Serves 4
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| 1-1/2 lb (750 g) |
Ontario Asparagus |
| Sauce: |
|
| 1/3 cup (75 mL) |
butter or margarine |
| 1/3 cup (75 mL) |
all-purpose flour |
| 4 cups (1 L) |
2% milk |
| 1 cup (250 mL) |
shredded light mozzarella or
fontina cheese |
| 1/2 cup (125 mL) |
grated Parmesan cheese |
| 1/3 cup (75 mL) |
chopped fresh Ontario Basil
(or 2 tbsp/25 mL dried) |
| 1/2 tsp (2 mL) |
salt |
| 1/4 tsp (1 mL) |
pepper |
| Filling: |
|
| 1 cup (250 mL) |
light ricotta cheese |
| 1 |
egg |
| 1/2 cup (125 mL) |
grated Parmesan cheese |
| 2 tbsp (25 mL) |
dry bread crumbs |
| 2 tbsp (25 mL) |
minced Ontario Onion |
| 1/4 tsp (1 mL) |
nutmeg |
| 1/2 tsp (2 mL) |
salt |
| 16 |
oven-ready cannelloni tubes |
| Garnish: |
|
| 2 cups (500 mL) |
diced seeded Ontario Greenhouse
Tomatoes |
| 1/4 cup (50 mL) |
sliced fresh Ontario Basil
(or 4 tsp/20 mL dried) |
Break tough ends from asparagus; steam or cook in large skillet
of boiling water for 2 minutes or just until crisp-tender.
Rinse under cold running water; drain well and dry on towel.
Cut off 2-inch (5 cm) tips and reserve for garnish; cut any
thick stalks in half vertically. Thinly slice stalks crosswise
and reserve for filling.
Sauce: In large saucepan, melt butter over medium-low
heat; stir in flour and cook, stirring constantly, for 1 minute.
Gradually whisk in milk; bring to boil over medium-high heat,
whisking constantly. Reduce heat and cook for 2 minutes. Add
mozzarella, 1/4 cup (50 mL) of the Parmesan cheese, the basil,
salt and pepper; cook, stirring until cheese has melted. Pour
about 1 cup (250 mL) sauce into greased 9- x 13-inch (3 L)
baking dish. Reserve remaining sauce.
Filling: In large bowl, combine ricotta cheese, egg,
Parmesan cheese, bread crumbs, onion, nutmeg, salt and sliced
asparagus stalks. Loosely fill cannelloni tubes and arrange
in single layer on sauce in baking dish. Pour reserved sauce
over top, making sure cannelloni are completely covered. Cover
and bake in 350°F (180°C) oven for 35 to 45 minutes
or until bubbling. Sprinkle with remaining Parmesan cheese;
broil until brown.
Garnish: Toss tomatoes with basil; sprinkle over each
serving.
Quick Tip: Add 1/3 cup (75 mL) fresh basil to 4 cups
(1 L) prepared Alfredo sauce and substitute for the sauce
above.
| Nutritional Information: |
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| 1 Serving: |
|
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Protein: |
47 grams |
|
Fat: |
40 grams |
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Carbohydrates: |
62 grams |
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Calories: |
796 |
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