Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Can be frozen uncooked
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
660
protein
32g
carbs
49g
fat
39g
saturates
22g
fibre
6g
sugar
10g
salt
2.32g

Ingredients

For the tomato sauce

  • 1 tbsp olive oil
  • 3 garlic cloves, finely sliced
  • pinch golden caster sugar
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 2 x 400g cans chopped tomato

For the filling

  • 500g spinach, washed
  • 300g soft rindless goat's cheese
  • 100g parmesan (or vegetarian alternative), finely grated
  • 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.

Recipe from Good Food magazine, April 2009

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Comments

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dlittlewood's picture
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I made this for a family supper and everyone loved it! I served it with salad its delicious.

kiwi-abroad's picture

A pity about the nutmeg because the only way to service spinach lasagne etc is with nutmeg. To make the tomato sauce a little less tart, try adding a spoon or two of creme fraiche.

pollyw's picture

I left out the nutmeg as my husband is allergic to it, but meal was really tasty and we both enjoyed it. Not too much effort either, will definatly do again.

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