🧀🌿 Cheese & Spinach Cannelloni (Serves 4)
🛒 Ingredients
For the Spinach & Cheese Filling
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250 g (9 oz) fresh spinach (or 150 g frozen, thawed and squeezed dry)
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250 g (9 oz) ricotta cheese
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150 g (1½ cups) mozzarella, grated
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50 g (½ cup) Parmesan, finely grated
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1 egg
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2 cloves garlic, finely minced
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Salt & black pepper, to taste
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Pinch of nutmeg (optional but recommended)
For the Tomato Sauce
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2 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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800 g (28 oz) canned crushed tomatoes
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1 tsp sugar (optional – balances acidity)
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Salt & pepper, to taste
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1 tsp dried oregano or basil
Pasta & Topping
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12–14 dried cannelloni tubes
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Extra mozzarella & Parmesan for topping
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Fresh basil (optional)
👩🍳 Instructions
1️⃣ Prepare the Spinach
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If using fresh spinach: sauté in a dry pan until wilted. Cool slightly, squeeze out excess liquid, then chop finely.
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If using frozen spinach: thaw completely and squeeze VERY well (this is key).
2️⃣ Make the Filling
In a bowl, mix:
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Ricotta
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Mozzarella
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Parmesan
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Egg
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Garlic
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Spinach
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Salt, pepper, and nutmeg
Mix until smooth and well combined.
👉 The mixture should be thick, not runny.
3️⃣ Make the Tomato Sauce
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Heat olive oil in a pan over medium heat
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Sauté onion until soft (about 5 minutes)
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Add garlic, cook 30 seconds
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Add crushed tomatoes, sugar, salt, pepper, and herbs
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Simmer 10–15 minutes until slightly thickened
4️⃣ Assemble
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Preheat oven to 180°C / 350°F
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Spread a thin layer of tomato sauce in a baking dish
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Fill cannelloni tubes using a piping bag or spoon
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Arrange tubes snugly in the dish
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Cover generously with remaining tomato sauce
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Sprinkle with mozzarella & Parmesan
5️⃣ Bake
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Cover with foil and bake 30 minutes
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Remove foil and bake another 10–15 minutes until bubbly and golden
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Rest 5 minutes before serving
❓ Q & A – Common Questions
Q: Do I need to cook the cannelloni tubes first?
A: No. Dried cannelloni cook perfectly in the oven as long as they’re fully covered with sauce.
Q: Can I make this ahead of time?
A: Yes! Assemble everything, cover tightly, and refrigerate up to 24 hours. Add 5–10 extra minutes to baking time.
Q: Can I freeze spinach cannelloni?
A: Absolutely. Freeze before baking or after baking.
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Before baking = best texture
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Freeze up to 3 months
Q: My cannelloni came out dry—what went wrong?
A: Common reasons:
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Not enough sauce (pasta must be fully submerged)
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Oven too hot
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Dish not covered during first half of baking
Q: Can I add other cheeses?
A: Yes! Great additions:
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Fontina (melty)
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Gouda (mild & creamy)
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A little gorgonzola for punch
Q: How do I make it vegetarian-friendly?
A: It already is 😊
Just ensure your Parmesan is vegetarian (some contain animal rennet).
Q: Can I make it gluten-free?
A: Yes—use gluten-free cannelloni tubes or layer the filling like lasagna with gluten-free sheets.
Q: What can I serve with it?
A:
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Garlic bread
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Simple green salad with lemon vinaigrette
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Roasted vegetables
