Italian Spinach Cannelloni

Italian Spinach Cannelloni


13 people made this

About this recipe: Cannelloni, or literally 'big tubes' in Italian, are filled with a mixture of veggies, herbs and cheese.


Serves: 4 

  • 250g chopped frozen spinach
  • 225g ricotta cheese
  • 2 egg yolks
  • 1 clove garlic, crushed
  • 60g grated Cheddar cheese, reserving a handful
  • pinch nutmeg
  • handful chopped fresh basil, parsley, or whichever herbs you fancy
  • 100g mushrooms, finely diced
  • 1 onion, finely diced
  • 1 red or green bell pepper, finely chopped
  • pinch salt
  • 1 (250g) packet dried cannelloni
  • 1 (600g) jar tomato paste
  • 2 tablespoons olive oil
  • freshly ground black pepper to taste

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Preheat oven to 200 C. Lightly oil a baking dish.
  2. Combine spinach, ricotta cheese, egg yolks, garlic, cheddar cheese, nutmeg, 1/2 the herbs, mushrooms, onion, pepper and salt in a large bowl.
  3. Fill dry cannelloni tubes with spinach mixture. Place tubes into baking dish in a single layer. Pour tomato paste over filled tubes ensuring you cover all the pasta. Drizzle over olive oil, sprinkle with freshly ground black pepper and remaining herbs, and sprinkle the reserved cheese.
  4. Cover, either with baking lid or aluminium foil, and bake in preheated oven for approximately 20 minutes. Uncover and bake for a further 20 minutes, or until top is crisp and pasta is tender when tested with a skewer. Serve with garlic bread and a fresh green salad.

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