Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

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(49 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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    29th Apr, 2009
    Great recipe. Added tuna to the cheese and spinach mix, which added a nice extra taste. I forgot to top each layer with the tomato sauce and only did so at the very end, but made sure there was enough so that the lasagne would cook.
    Frantic Flapjack
    24th Apr, 2009
    This was fabulous. I did make a few adjustments though. Added two pinches of sugar to tomato sauce and used Boursin garlic cheese instead of goats cheese. I didn't have enough filling though to fill 200g of cannelloni tubes. Served with mixed salad and garlic bread. The tip with the tea towel to squeeze out the water worked a treat too.
    15th Apr, 2009
    My husband and I loved this recipe and I will make it again. However do not use the bag with a corner cut off unless it is a very robust bag. Mine split and the mess created was very green! Had to send my husband out to buy an icing bag before I could continue
    14th Apr, 2009
    Is anyone able to suggest an alternative for the goat's cheese please? The recipe sounds delicious but I don't like the taste of goat's cheese.
    katerinay5's picture
    6th Apr, 2015
    Try ricotta
    9th Apr, 2009
    I made this for my husband and I the other day, we both thoroughly enjoyed it. Really tasty dish, tomato sauce was fine for us, although I would have liked a little more of it! I couldn't get canneloni so used fresh lasange sheets and rolled them up instead. I think it would suit having toasted pine nuts on top (although we didn't have any to hand) Definitly a recipe I shall be doing again.
    7th Apr, 2009
    I made it with Lasagne as I didn't have any cannelloni, and also used less cheese (for calorie reasons), and no garlic (keeps me awake).. and a few other changes according to what was to hand, but we thought it was a delicious spring dish, and much less work than you might think. Tomato sauce a little tart for my taste - will try creme fraiche suggestion next time....
    7th Apr, 2009
    I made this for a family supper and everyone loved it! I served it with salad its delicious.
    6th Apr, 2009
    A pity about the nutmeg because the only way to service spinach lasagne etc is with nutmeg. To make the tomato sauce a little less tart, try adding a spoon or two of creme fraiche.
    31st Mar, 2009
    I left out the nutmeg as my husband is allergic to it, but meal was really tasty and we both enjoyed it. Not too much effort either, will definatly do again.


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