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Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

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(43 ratings)

Prep: 25 mins Cook: 1 hr

More effort

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

Nutrition and extra info

  • Can be frozen uncooked
  • Vegetarian

Nutrition: per serving

  • kcal660
  • 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

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 (47)

smoreton's picture

Is anyone able to suggest an alternative for the goat's cheese please? The recipe sounds delicious but I don't like the taste of goat's cheese.

l-thomson's picture
5

I made this for my husband and I the other day, we both thoroughly enjoyed it. Really tasty dish, tomato sauce was fine for us, although I would have liked a little more of it! I couldn't get canneloni so used fresh lasange sheets and rolled them up instead. I think it would suit having toasted pine nuts on top (although we didn't have any to hand) Definitly a recipe I shall be doing again.

ckeatinge's picture
4

I made it with Lasagne as I didn't have any cannelloni, and also used less cheese (for calorie reasons), and no garlic (keeps me awake).. and a few other changes according to what was to hand, but we thought it was a delicious spring dish, and much less work than you might think. Tomato sauce a little tart for my taste - will try creme fraiche suggestion next time....

dlittlewood's picture
5

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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