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Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

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(43 ratings)

Prep: 25 mins Cook: 1 hr

Moderately easy

Serves 4
A delicious Italian-style veggie main - make ahead and freeze

Nutrition and extra info

  • Can be frozen uncooked
  • Vegetarian

Nutrition per serving

  • kcalories660
  • fat39g
  • saturates22g
  • carbs49g
  • sugars10g
  • fibre6g
  • protein32g
  • salt2.32g
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Ingredients

For the tomato sauce

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic clove, finely sliced
  • pinch golden caster sugar
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 x 400g cans chopped tomato

For the filling

  • 500g spinach, washed

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 300g soft rindless goat's cheese
  • 100g Parmesan (or vegetarian alternative), finely grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • pinch grated nutmeg
  • 200g dried cannelloni tubes
  • 1 ball mozzarella, sliced

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Method

  1. First make the tomato sauce. Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.

  2. Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it (you may need to do this twice). Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well.

  3. Tip the spinach into a food processor and pulse to chop, then crumble in the goat’s cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month – defrost completely before cooking. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish.

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Comments (46)

fairystoryteller's picture
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I have to confess that I used this recipe as a base inspiration so took many liberties. I used more spinach for the filling, less goats cheese but upped the parmesan (I was using up stuff in the 'fridge). Rather than faffing around with wilting and squeezing out the spinach I bought bags of ready washed spinach and zapped the pierced bags in the microwave so there was no excess water. I made double the tomato sauce because I thought some frozen leftovers would be useful....but used most of it to make the cannelloni. I didn't use tubes - I softened fresh lasagne sheets in warm water, cut them in half and then filled and rolled them. A tip from me would be to put a smear of tomato sauce on the bottom of the dish before you put the filled cannelloni in so that they don't get stuck when you serve them. But with all that said - it was a MARVELLOUS supper! Made enough for six with my tweaks so the extra is frozen for another time.

ldupuy's picture
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Lovely recipe, good balance of tastes. I reduced the amount of cheese (goat cheese & Parmesan) by about 20% & added some bits of Capricorn goat cheese (so reduction of cheese by about 15% in total) in the mix.
4 stars only because it's really too much trouble to fill the cannelloni tubes! Next time, I'll try this recipe as lasagnes.
Besides, I don't agree with some previous comments: this just feeds 4 people, and serving it with prosciutto (for meat lovers) or salad on the side is nearly necessary for a proper meal.

mortony's picture
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I've made this recipe loads of times as I always have an abundance of spinach from my veggie patch (and works as well fresh as from frozen). It's my stock dinner whenever I have a vegetarian around but the meat eaters love it as well.
Changed a couple of things a) replaced the goats cheese with 300g of a Boursin-style soft cheese with garlic/herbs & b) make it as a lasagne instead of a cannelloni as its too much hassle to fill the tubes.
One of my favourite GF recipes.

elvis's picture
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Really lovely, yes a bit of a footer but went down an absolute treat. I used frozen spinach as had some lurking in the bottom of the freezer and stuck in a bit of left over Wensleydale as didn't have quite enough Parmesan. My daughter who hates goats cheese with a passion had seconds. Plenty for 4 , we are 3 big eaters and with seconds there was still some for the dog. He loved it too!

lydiamary's picture

This was lovely! In my opinion the filling was a little rich with so much goats' cheese - I'd be temped to incorporate something milder, like ricotta, next time. I doubled the quantites for a party - everybody loved it. Also easy to prep in advance. I used frozen chopped spinach to save money - this meant it was doable without a blender - yay!

stellacsg's picture
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I wanted leftovers for lunch so I doubled the quantities. I usually add balsamic vinegar instead of red wine vinegar so I substituted that and also used frozen spinach instead of fresh (which reduced the preparation time). My husband doesn't like goat's cheese so I replaced it with a mix of basil and garlic flavoured cheddar and ricotta cheese. Turned out fantastic.

Oh and I used a disposable piping bag which was perfect for the job (tougher than plastic food bags without the hassle of washing etc.)

minnakw's picture
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Great taste, easy to make. My husband hates dishes without meat, yet he was halfway thru enjoying this before he realised no meat in it! Delicious.

squeezylou1-2-3's picture

Also used frozen spinach works just as well

squeezylou1-2-3's picture

loved this dish and very easy to make, made a few changes to make it less calorific used low fat mozzarella and half the amount of goats cheese substituted with creme fraiche.

squeezylou1-2-3's picture

loved this dish and very easy to make, made a few changes to make it less calorific used low fat mozzarella and half the amount of goats cheese substituted with creme fraiche.

gabrielabrach2's picture
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It's fantastic, one of my favourites. I couldn't get ricotta so I just used low-fat philadelphia and added cheddar on top and it still tasted delicious.

emm0xy's picture
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this is a brilliant recipe it is one of my favorite dishes to cook and it is definitely enough for 4 we got 5 portions out of it, absolutely delicious :)

emm0xy's picture
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this is a brilliant recipe it is one of my favorite dishes to cook and it is definitely enough for 4 we got 5 portions out of it, absolutely delicious :)

duttiep's picture
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Delicious, although the tomato sauce was a bit sour. Used slightly more goats cheese as we love it. Found the tip for the food bag useful. Will cook again.

jemimalrf's picture
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Delicious! A bit fiddly the first time but then I'd never made cannelloni before.

winstond's picture
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I cook a lot of recipes from tis site, but this has to be my favourite. Love the sharp tomato sauce with the cheese mmmmmmmmmm..........

220972's picture
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We really enjoy this recipe a good one to make if friends are coming over, as you can make it all before they arrive.

katycooks's picture
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Overall - very tasty indeed. I used all the stated ingredients, but I was halving the amounts to cook for two and maybe that is why there didn't seem to be enough tomato sauce. Other than that, luckily my sandwich bag didn't split and I was able to fill the tubes very successfully. The filling itself I made exactly as per the ingredients and method and it was exceptionally tasty, despite my misgivings over what seemed to be very stringy spinach after blitzing it! Now I'm off to soak a green stained tea towel....

obbiebonns's picture
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Lovely dish - definitely worth making two and freezing the other. delicious stuff.

clarel's picture
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I have already given this recipe full marks but having made it several times now my conclusion is that like 'Pud' there is not enough filling but also that in common with some of the other recipes on here it doesn't feed 4 people. I'm cooking for 3 and it looks a bit measly when I serve it. Going to definitely do again but increase quantities.

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Questions (1)

ditsysoph's picture

Which goats cheese would you recommend? Meaning there's a ton of different ones around and I'm a little lost

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