Spinach cannelloni al forno

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 462 Kcal, 19g Protein, 46g Carbohydrates, 21g Fat


  • Filling
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 0.5 onion, finely chopped
  • a little pepper
  • 300 g leaf spinach, dripping wet
  • 0.75 tsp salt
  • 150 g ricotta (Galbani)
  • Sauce
  • 1 tbsp olive oil
  • 0.5 onion, finely chopped
  • 500 g cherry tomatoes, cut in half or into quarters
  • 1 dl water
  • 1 tbsp tomato puree
  • 1 tbsp thyme leaf
  • 0.5 tsp sugar
  • 0.5 tsp salt
  • a little pepper
  • To assemble
  • 2 rolls of pasta dough (250 g)
  • 100 g ricotta (Galbani)
  • 50 g Pecorino, finely grated
  • Utensils
  • One wide-bottomed ovenproof dish (holding approx. 1.5 l), greased

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  • Filling

    Heat the olive oil in a wide-bottomed pan, sauté the garlic and onion. Add the spinach, cover and allow to wilt over a medium heat for approx. 5 mins. Remove the lid and allow the liquid to reduce. Season the spinach, leave to cool then mix with the Ricotta.
  • Sauce

    Heat the oil and sauté the onion and tomatoes. Add the tomato puree and cook briefly. Pour in the water, cover and simmer for approx. 10 mins., stir in the thyme, season. Pour approx. 1/3 of the sauce into the prepared dish.
  • To assemble

    Unroll the pasta dough and cut crosswise into 6 equal strips. Spoon approx. 1 1/2 tbsp of the filling along the narrow edge of each of the pasta strips, leaving approx. 1 cm free on the left and right. Roll up into a tube and transfer to the prepared dish. Top with the remaining sauce. Mix the Ricotta and cheese and spread over the top in portions.
  • To bake

    Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.

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