Home Recipes Spinach Cannelloni

Spinach Cannelloni

Total Time: 50 mins.
Prep Time: 25 mins.
Cook Time: 25 mins.
Serves: 4 servings


4 lasagna noodles (about 26 cm/10 inches)

375 mL (1 1/2 cup) prepared tomato sauce, divided

6 nuggets Europe's Best® Chef's Spinach, cooked, drained and squeezed dry
175 mL (3/4 cup) ricotta cheese
175 mL (3/4 cup) grated Parmesan cheese, divided
1 egg
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) pepper
Pinch ground nutmeg
50 mL (1/4 cup) chopped fresh basil

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1.  In a large amount of boiling salted water, cook lasagna noodles for 10 minutes or until tender. Stir gently occasionally. Drain and rinse with cold water to cool slightly. Place noodles on a wet kitchen towel. Cut in half crosswise to make eight pieces.

2.  Spread 3/4 cup (175 mL) tomato sauce in bottom of a greased 
8-inch (2 L) square baking dish.

3.  In a bowl, combine spinach, ricotta, 1/2 cup (125 mL) Parmesan, egg, salt, pepper, nutmeg and basil. Mix well. Place approximately 1/4 cup (50 mL) filling on end of each noodle. Gently roll up encasing filling. Arrange cannelloni seam-side down on sauce. Spread over remaining 3/4 cup (175 mL) tomato sauce. Sprinkle with remaining 1/4 cup (50 mL) Parmesan.

4.  Bake in a preheated 350°F (180°C) oven for 25 minutes or until bubbly and hot.

Make Ahead:
Cannelloni can be assembled, covered and refrigerated up to eight hours earlier or overnight. If cooking from the refrigerator, increase baking time from eight to ten minutes, or until hot.