Cannelloni with Cheese and Spinach

23 Reviews
89% would make this recipe again

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Preparation : 20 min Cooking : 35 min Standing : 5 min Cooking Dish : 27x 18 cm
510 calories/serving

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 butter, unsalted 35 g
4 tbsp white flour (all purpose) 30 g
2 cups milk, partly skimmed, 2% 500 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
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.

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 (450 g)

Amount

% Daily Value

Calories

510

Fat

24 g

37 %

Saturated 12.1 g
+ Trans 0.4 g

63 %

Cholesterol

150 mg

Sodium

480 mg

20 %

Carbohydrate

46 g

15 %

Fibre

4 g

14 %

Sugars

10 g

Net Carbs

42 g

Protein

28 g

Vitamin A

145 %

Vitamin C

15 %

Calcium

56 %

Iron

27 %
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, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Vitamin K, Zinc
Good source of  :
Pantothenic Acid, Vitamin B1, Vitamin B6
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 2
Fats 3 ½
More info
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Reviews

23 Reviews (19 with rating only) 89% would make this recipe again
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My Notes

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  • 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

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Anonyme
october 20, 2021 | I would make this recipe again

I made this with home-made pasta and used frozen spinach, but didn't change anything else. It was delicious! There was a perfect amount of sauce and the cook time was right on. I baked it uncovered.

Useful 1
Anonyme
october 20, 2021

We are unsure about whether or not to cover the dish in the oven. The box that the cannelloni came in says to cover for 45 minutes. We ended up pre-cooking for 2 minutes, uncovering for 15 minutes (until we read the cannelloni box), covering for 20 minutes and then uncovering for an additional 10 minutes.

Useful 0
december 07, 2010 | I would make this recipe again

I made it this way then I made it with sweet potatoes and rosemary instead of spinach and nutmeg and it was delicious as well.

Useful 0

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