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Cannelloni with Cheese and Spinach

64 Reviews
92% would make this recipe again

Preparation : 20 min Cooking : 35 min Standing : 5 min Cooking Dish : 27 x 18 cm
450 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Diabetes-friendly
  • Bone-healthy

Ingredients

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 margarine non-hydrogenated 35 g
4 tbsp white flour (all purpose) 30 g
2 cups milk, partly skimmed, 2% 500 mL
1 1/4 cup ricotta cheese, light 240 g
3/4 cup Parmesan cheese, grated 40 g
2 eggs size large
1 pinch nutmeg
12 cannelloni 120 g
salt [optional]
ground pepper to taste [optional]

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.

Method

  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.

Remarks

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

per 1 Serving (380g)

Amount

% Daily Value

Calories

450

Fat

21 g

32 %

Saturated 8 g
+ Trans 0.2 g

41 %

Cholesterol

120 mg

Sodium

370 mg

15 %

Carbohydrate

42 g

14 %

Fibre

3 g

13 %

Sugars

12 g

Protein

24 g

Vitamin A

150 %

Vitamin C

15 %

Calcium

43 %

Iron

23 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¼ servings
Grain Products : ¾ serving
Milk and Alternatives : 1 ¼ servings
Meat and Alternatives : ¼ serving

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Milk and Alternatives ½
Meat and Alternatives 1 ½
Fats 3

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Members' Reviews

64 Reviews (61 with rating only ) 92% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
SunshineRG
january 11, 2011 | I would make this recipe again

Very good and simple. You make more cannelloni than the recipe suggests as it depends on the size of them.

Useful 0
clisle
august 20, 2010 | I would make this recipe again

This was great! It was delicious and the four-serving size made enough to fill 16 cannellonis instead of 12, so there was even more food than we expected. I used garlic instead of onion based on another review and it was delicious. We had garlic bread with it and it made a great meal! For a vegetarian meal, it was a little low on protein, though - next time I might replace part of the cheese with soft tofu to add some protein density.

Useful 0
joymag
november 20, 2009

This was a really satisfying entree and I loved that it was prepped and ready to go for a quick weeknight meal that felt like a splurge.

Useful 0

Top Reviews

View All Reviews
SunshineRG
january 11, 2011 | I would make this recipe again

Very good and simple. You make more cannelloni than the recipe suggests as it depends on the size of them.

Useful 0
clisle
august 20, 2010 | I would make this recipe again

This was great! It was delicious and the four-serving size made enough to fill 16 cannellonis instead of 12, so there was even more food than we expected. I used garlic instead of onion based on another review and it was delicious. We had garlic bread with it and it made a great meal! For a vegetarian meal, it was a little low on protein, though - next time I might replace part of the cheese with soft tofu to add some protein density.

Useful 0
joymag
november 20, 2009

This was a really satisfying entree and I loved that it was prepped and ready to go for a quick weeknight meal that felt like a splurge.

Useful 0