Cannelloni with Cheese and Spinach

68 Reviews
93% would make this recipe again

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Ingredients

??? spinach, washed and drained ???
??? onions, finely chopped ???
??? olive oil ???
??? margarine non-hydrogenated ???
??? white flour (all purpose) ???
??? milk, partly skimmed, 2% ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? ricotta cheese, light ???
??? Parmesan cheese, grated ???
??? eggs size large ???
??? nutmeg ???
??? cannelloni ???

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.

Observations

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 (430 g)

Amount

% Daily Value

Calories

460

Fat

21 g

32 %

Saturated 7.8 g
+ Trans 0.2 g

40 %

Cholesterol

120 mg

Sodium

440 mg

19 %

Carbohydrate

43 g

14 %

Fibre

4 g

14 %

Sugars

11 g

Net Carbs

39 g

Protein

25 g

Vitamin A

150 %

Vitamin C

15 %

Calcium

43 %

Iron

26 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Milk and Alternatives ½
Meat and Alternatives 1 ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

68 Reviews (64 with rating only) 93% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
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
Anonyme
october 20, 2021 | 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
zingiber
october 14, 2022

This was really delicious - a bit fiddly filling the tubes but well worth the effort.

Useful 0

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