Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

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(52 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 Jun, 2020
    Made this last night and it was delicious! Added some onions and another clove of garlic to the sauce and let that cook really slow for an hour. Only had frozen spinach so boiled that for 3 minutes and then strained quite vigorously. Didn't have a food processor so used a handheld blender (would probably stick to just chopping up using scissors tbh!) Also didn't have cannelloni tubes, so boiled some lasagna sheets for 3 minutes and then laid out on a rack to dry a little and then filled them with a spoon and rolled lenthways and then into a ceramic dish to cook. Will definitely make again!
    16th May, 2020
    I made this recipe exactly as per the recipe and it was delicious! Wilting the spinach and using the food processor is a little bit of a faff but worth it in the end. Top marks from me!
    9th Sep, 2019
    So much fun to make and even better to eat
    Arentweallbusy's picture
    3rd Oct, 2018
    This cannelloni recipe is easy and quick IF you use frozen spinach and a piping bag. Piping is still a pain, but the outcome is phenomenal! One note - You must love spinach to want to make this dish. I’ve noted the comments and adjusted the recipe. I made my own tomato sauce, used 250 gr tubes of pasta (Barilla), 375 gr ricotta, 125 gr goats cheese and about 100 gr of sour cream. Left the nutmeg out as I didn’t have any. Lightly sprinkled with grated mozzarella. This essentially made 1,5 of the recipe. Next time I’ll use less spinach as I found it quite overpowering. Wondering if silverbeet will work too. Not criticizing the recipe at all, it’s definitely a winner!
    10th Dec, 2017
    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)
    15th May, 2016
    We found this to be very quick to put together and very tasty, will definitely make again.
    29th Apr, 2015
    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.
    12th Nov, 2014
    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.
    22nd Apr, 2014
    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.
    24th Jan, 2014
    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!


    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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