Cannelloni with Cheese and Spinach

Cannelloni with Cheese and Spinach

4 servings
Preparation 20 min
Cooking 35 min

Standing 5 min

500 calories per serving 
Cooking dish: 27x 18 cm


340 g spinach, washed and drained   12 cups
1 onions, finely chopped   200 g
1 1/2 tbsp olive oil   23 mL
2 1/2 tbsp butter, unsalted   35 g
4 tbsp white flour (all purpose)   30 g
2 cups milk, partly skimmed, 2%   500 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 3/4 cup ricotta cheese   360 g
3/4 cup Parmesan cheese, grated   40 g
2 eggs size large    
1 pinch nutmeg    
12 cannelloni   120 g

Before you start

The cannelloni pasta does not require any precooking before filling. However, it may be cooked 4 min in boiling water. This operation reduces the final baking to just 15 min.


  1. Preheat the oven to 190ºC/375ºF.
  2. Prepare the vegetables: Finely chop the onion; wash the spinach, then drain rapidly and set aside.
  3. Heat the oil in a pan over medium heat. Add the onion and sauté 2-3 min, then add the spinach. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Transfer the spinach to a colander, then press to remove excess water. Chop coarsely and set aside.
  4. Meanwhile, heat the butter in a heavy saucepan over moderately low heat until it has melted, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 5 minutes. Season with salt and pepper.
  5. Take the saucepan off the heat, then add all of the ricotta cheese and all the grated Parmesan minus about 2-3 spoonfuls (set this aside for sprinkling on top of the assembled dish). Add the egg, spinach, and grated nutmeg, then mix well.
  6. Spread a few spoonfuls of the spinach mixture on the bottom of a baking dish. Fill the cannelloni tubes with the mixture, then place them in the dish in a single layer (if a very large dish is not available for large amounts, they may be layered). Cover with the remaining spinach mixture and the reserved parmesan cheese.
  7. Bake in the middle of the oven 35-40 min until the top is golden-brown. Let stand 5 minutes at room temperature before serving.


The complete dish may be assembled a couple days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h.

Nutrition Facts Table

Nutrition Facts

per 1 serving (400g)


% DV*

* DV = Daily Value




24 g

37 %

Saturated 12 g
+ Trans 0.4 g

64 %


155 mg


400 mg

17 %


45 g

15 %


3 g

13 %


10 g


27 g

Vitamin A

140 %

Vitamin C

15 %


60 %


25 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: ¾ serving
Milk and Alternatives: serving
Meat and Alternatives: ¼ serving

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Free :
Added Sugar
Low :
Source of :
Copper, Fibre, Vitamin C
Good source of :
Iron, Pantothenic Acid, Vitamin B1, Vitamin B6
Excellent source of :
Calcium, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Vitamin K, Zinc
Diet-related health claims :

More info

This recipe is in the following categories: Cheese | Pasta | Vegetables | Main courses/Entrées | Bone-healthy | Halal | High Calcium | High Iron | High Vitamin D | Kosher | Low Sodium | Vegetarian | Bake | Italian

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