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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    9th Nov, 2010
    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.
    17th Oct, 2010
    This is yummy! Takes some time and patience to make, but well worth the effort.
    4th Aug, 2010
    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.
    19th Jul, 2010
    Very tasty! I used ricotta instead of goat's cheese. It is definitely worth investing in a piping bag!
    24th Jun, 2010
    Really delicious! I now use the tomato sauce recipe as a base for other dishes. Another great recipe from Barney. Do you have a recipe book?
    17th May, 2010
    I really like this recipe, but I didnt bother with the processor I just wilted the spinach in the pan and drained it them mixed with the cheese, I used ricotta. I find its a bit dry without the tomato sause so I made my own and topped with shavings of parmesan and bread crumbs to make it crispy. Def worth trying.
    3rd Apr, 2010
    Delicious, although made a mess with the make-shift piping bag. I'll invest in a proper one next time. Had to use sparingly to fill all the tubes...
    16th Nov, 2009
    it tasted verriii gud u knwwww. x even though it looks quiet discutingx
    23rd Oct, 2009
    Really good. I switch one of the cans of tomatoes for 5-6 fresh skinned tomatoes to make it taste a little...fresher. The tangy tomato sauce is pefectly complemented by all that lovely cheesiness. This makes for a delicious veggy meal when served with a nice salad.
    20th Oct, 2009
    I made this recently and found it to be really tasty much better than what you would buy. I found using a food bag with the corner cut off as a piping bag to fill the cannelloni tubes reasonably usefull. The trouble I found with this method it was slightly messy. As I ended up with an air gap in the middle of the cannelloni tube and had to poke the mixture down with my fingers. Perhaps I need to purchase a piping bag to achieve a better result for next time.


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