Spinach Cannelloni al Forno

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • Füllung
  • 1 tbsp. olive oil
  • 1 clove of garlic, finely chopped
  • 0.5 onion, finely chopped
  • a little pepper
  • 300 g leaf spinach, dripped wet
  • 0.75 tsp. salt
  • 150 g ricotta cheese (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 leaves
  • 0.5 tsp. sugar
  • 0.5 tsp. salt
  • a little pepper
  • Zum Fertigstellen
  • 2 rolls of pasta dough (250 g)
  • 100 g ricotta cheese (Galbani)
  • 50 g Pecorino cheese
  • Utensils
  • Für eine weite ofenfeste Form von ca. 1 1/2 Litern, gefettet

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  • Füllung

    Heat the olive oil in a wide-bottomed pan, sauté the garlic and onion. Add the spinach, cover and wilt over a medium heat for about 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 and briefly sauté the tomato puree. 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 tin.
  • Zum Fertigstellen

    Unroll the pasta dough and cut crossways into 6 equal-sized strips. Place approx. 1 1/2 tbsp of the filling on the narrow edge of each of the dough strips, leaving a free edge of about 1 cm on the left and right. Roll up the dough strips and transfer to the prepared tin. Top with the remaining sauce. Mix the Ricotta and cheese and place on top in batches. Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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