Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

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(40 ratings)

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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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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.

flocorcutt's picture
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This is yummy! Takes some time and patience to make, but well worth the effort.

tburleton's picture
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Decided on this recipe for a dinner party at the weekend thought I'd get ahead
but the filling only filled 120g cannelloni tubes which means there won't be
enough !!!! which is really frustrating, has anyone else experienced this problem.
Am now going to have to go out and buy more ingredients and start all over again
not happy about that at all because of this I'm only awarding 3 stars.

pixieloveheart's picture
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Very tasty! I used ricotta instead of goat's cheese. It is definitely worth investing in a piping bag!

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