Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

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(46 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

      Olive oil

      ol-iv oyl

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

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

      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

      Parmesan

      parm-ee-zan

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

    • pinch grated nutmeg
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 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, questions and tips

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    kfurber
    10th Dec, 2017
    5.05
    Last comment was from me but without a rating, it’s a year and a half later and we’re still making this recipe. Just did double this evening for the freezer! If you use frozen spinach you can skip the food processor and we use a zippable freezer bag with a wide piping nozzle in the end (tried and tested method)
    kfurber
    15th May, 2016
    5.05
    We found this to be very quick to put together and very tasty, will definitely make again.
    fairystoryteller
    29th Apr, 2015
    5.05
    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
    12th Nov, 2014
    3.8
    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
    22nd Apr, 2014
    5.05
    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
    24th Jan, 2014
    5.05
    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
    20th Oct, 2013
    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
    26th May, 2013
    5.05
    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
    3rd May, 2013
    5.05
    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
    22nd Apr, 2013
    Also used frozen spinach works just as well

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    ditsysoph
    16th Jun, 2014
    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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