Spinach and Herb Cannelloni

Spinach and Herb Cannelloni is an Italian classic that never goes out of fashion. If you love pasta as much as we do then this is a perfect recipe for you.  Also, we have replaced the beef from a normal cannelloni with ricotta cheese, spinach and herbs. Serve this vegetarian dish with Garlic Bread and Grilled Vegetable Salad for an all round meal. This is easy to prep and make and always a success. Adding garlic, nutmeg and scallions gives this dish a lovely kick of a flavour. The oregano and basil gives the dish that finishing touch to the Spinach and Herb Cannelloni.

Spinach and Herb Cannelloni

Spinach and Herb Cannelloni is a vegetarian delight. The spinach and cheese mixture combined with the herbs creates a superbly flavoured dish.

4.77 from 63 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Pasta, Ricotta, Sauce, Vegetables, Vegetarian

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 people

Calories: 129kcal

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Ingredients

 

MetricImperial

• 2 cups tomato sauce fresh or canned
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic peel/mince
• 12 oz spinach
• 12 large cannelloni cooked
• 12 oz ricotta cheese
• 3 tbsp basil chopped
• 3 tbsp parsley chopped
• 3 tbsp scallions chopped
• 1 tsp garlic chopped
• 1 grating nutmeg
• salt to taste
• ground black pepper to taste

Instructions

• Combine the tomato sauce, dried herbs, and 1 teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes.
  2 cups tomato sauce, 1 tsp dried basil, 1 tsp garlic, 1 tsp dried oregano
• Remove from heat and set aside.
• Chop the spinach and combine with the remaining ingredients except the pasta shells.
  12 oz spinach, 12 oz ricotta cheese, 3 tbsp basil, 3 tbsp parsley, 3 tbsp scallions, 1 tsp garlic, 1 grating nutmeg, salt, ground black pepper
• Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom.
• Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan.
  12 large cannelloni
• Top with the remaining tomato sauce.
• Bake at 350F (180C) for 20 to 30 minutes, until heated through.

Notes

Note:

• Instead of Ricotta, you can use or cottage cheese

 

 

Nutrition

Calories: 129kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 481mg | Fiber: 3g | Sugar: 4g