Spinach & Cheese Cannelloni

Spinach & Cheese Cannelloni
Spinach & Cheese Cannelloni

Spinach & Cheese Cannelloni

This dish is an italian cuisine. It consist of rolled pasta or tubes of pasta stuffed with vegetables and baked in cheese sauce like ricotta cheese or cream cheese sauce on top. These tubes of paste are called Canneloni. So yummy!

Spinach & Cheese Cannelloni


16 cannelloni tubes
2-3 tablespoon butter
olive oil
2 cloves garlic, minced
1/4 cup fresh marjoram or oregano, chopped
¼ teaspooon nutmeg, grated
8 large pieces spinach, washed
1/2 cup fresh basil, chopped
2 x 400 grams plum tomatoes, chopped
sea salt
ground black pepper
1 pinch sugar
400 grams crumbly ricotta cheese
1/2 cup Parmesan cheese, freshly grated
200 grams mozzarella, broken up

For the white sauce:
500 ml crème fraîche*
3 anchovies, finely chopped
1/2 cup Parmesan cheese, freshly grated

*Crème Fraîche – a type of thick cream made from heavy cream with the addition of buttermilk, sour cream, or yogurt.


Preheat the oven to 180ºC/ 350°F.

For the spinach:
In a wok or pan, over high heat, add butter, a drizzle of olive oil. Sautè a few slices of garlic (leave the other portion for later), add marjoram or oregano and grated nutmeg. Keep stirring it over; as soon as it wilts, you will be able to keep adding more spinach until everything is added. Moisture will juice out of the spinach, which is fine. Once the spinach is cooked, transfer it into a large bowl and let it cool. Set it aside.

For the tomato sauce:
Using the same wok, heat a tablespoon of little olive oil, sautè the remaining portion of sliced garlic, add the basil stalks and plum tomatoes. Then fill one of the empty tomato cans with cold water and pour it too. Let it boil and simmer it over low heat for 10 minutes until sauce becomes thick. Season with salt and pepper and pinch of sugar. Then take the pan off the heat and add the basil leaves. Set it aside

Squeeze out the juice from the cooled spinach and finely chop the spinach. Then, transfer it back into the bowl. Combine it with some of your tomato sauce, ricotta and some Parmesan. You can use a piping bag to squeeze the mixture into the cannelloni.

*You can make your improvised piping bag by using a clean plastic bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up. Quick and easy.

Arrange the cannelloni over the tomato sauce in the prepared baking dish.

To make the white sauce, stir to combine crème fraîche, anchovies and half a cup of Parmesan, salt and pepper to taste. Loosen up a bit with a little water if needed.

Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

Serve hot and enjoy! Best served with Cheesy Garlic Bread Stick Recipe



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Photo by Love Bite

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