Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

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(45 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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    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



      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



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

    • pinch grated nutmeg



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

    • 200g dried cannelloni tubes
    • 1 ball mozzarella, sliced


    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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    22nd Apr, 2013
    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.
    9th Feb, 2013
    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.
    31st Jan, 2013
    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 :)
    31st Jan, 2013
    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 :)
    26th Jul, 2012
    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.
    28th Apr, 2012
    Delicious! A bit fiddly the first time but then I'd never made cannelloni before.
    15th Dec, 2011
    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..........
    22nd Oct, 2011
    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
    16th Mar, 2011
    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....
    4th Dec, 2010
    Lovely dish - definitely worth making two and freezing the other. delicious stuff.


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