Cheesy Spinach Cannelloni Recipe

Name: Cheesy Spinach Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g ricotta cheese; 1 (500 g) box frozen spinach; 1 egg; 20 cannelloni tubes (or enough to use up filling); ¼ cup parmesan cheese (packaged grated kind is fine); 1 -2 cup cheddar cheese (grated); 1 teaspoon dried dill; ½ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); 1 teaspoon onion salt (or to taste); 1 -2 teaspoon roasted garlic (2 big cloves); 700 ml tomato sauce; 1 -2 cup fresh shiitake mushroom (hard to come by, can subsitute for any other mushrooms you like)

Servings: persons

400 g ricotta cheese
1 (500 g) box frozen spinach
1 egg
20 cannelloni tubes (or enough to use up filling)
¼ cup parmesan cheese (packaged grated kind is fine)
1 -2 cup cheddar cheese (grated)
1 teaspoon dried dill
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 teaspoon onion salt (or to taste)
1 -2 teaspoon roasted garlic (2 big cloves)
700 ml tomato sauce
1 -2 cup fresh shiitake mushroom (hard to come by, can subsitute for any other mushrooms you like)

1
-preheat oven to 350 degrees.
2
-boil cannelloni tubes until still quite firm (they will finish cooking in the oven), emerse in cold water to stop cooking and cool and toss with a little olive oil to keep from sticking together.
3
-thaw frozen spinich.
4
-while doing the above, saute shitakes in a little butter or olive oil with onion salt to taste, add to tomato sauce.
5
-mix ricotta, spinich, egg, dill, garlic, parmesan, salt, and pepper until well blended.
6
-stuff tubes with filling and arange in a single layer in a lasagne pan with tomato sauce above and below, be sure to cover all pasta as it will dry out if left uncovered.
7
-top with shredded cheddar and cover with foil.
8
-cook covered for 30 min or until pasta is soft and filling is hot.
9
-if desired remove foil and broil for a few min to brown cheese.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 g ricotta cheese, 1 (500 g) box frozen spinach, 1 egg, 20 cannelloni tubes (or enough to use up filling), and more.

Yes, Cheesy Spinach Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Spinach Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions