For 50 years Tre Stelle® has preserved the great history and legacy of Italian cheese making by honouring the commitment and craftsmanship of the great cheese makers who came before us.
We are proud to offer our fine products to Canadian cooks who want to serve their family and friends the very best.
Continue your love
affair with cheese.
melt Magazine is your premier companion for Tre Stelle® Cheeses. And it’s free! Filled with mouth watering recipes, melt explores the versatility of cooking with cheese…
NEW myrecipegallery
Organize all your recipes with us. Stop searching for your favourite cheese recipes. With My Recipe Gallery from Tre Stelle®, you can save, sort and manage all your favourites right here…
Borgonzola and Pumpkin Cannelloni
2 cups (500 mL) cooked and mashed pumpkin pulp
1/3 lb (150 g) Tre Stelle® Borgonzola cheese, crumbled
1/3 cup (75 mL) pine nuts, lightly toasted
1 cup (250 mL) cooked and strained spinach leaves
1 garlic clove, finely chopped
Salt and pepper
16 to 20 cannelloni tubes, cooked al dente and drained
2 cups (500 mL)tomato sauce
1 cup (250 mL) vegetable juice
1/3 lb (150 g)Tre Stelle®Provolone cheese, sliced
Preheat
oven to 375°F (190°C).
In bowl, combine pumpkin flesh,
Tre Stelle® Borgonzola cheese, pine nuts, spinach leaves and garlic, tossing with fork. Season to taste with salt and pepper. Stuff cannelloni gently with pumpkin and cheese mixture, using teaspoon.
Pour tomato sauce in large ovenproof baking dish. Place stuffed cannelloni over sauce. Sprinkle with vegetable
juice and top with Tre Stelle® Provolone cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes.
Remove
from oven and let stand 10 minutes before serving. Serve with garlic bread and endive salad.
Makes 4 to 6 servings.
Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca