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Cannelloni Stuffed with Spinach and Cheese

Cannelloni

After our amazing NYE dinner, I thought I would never eat again! Steaks, chicken, fish, potatoes, salads, crab dips, wine, champagne, need I go on? Hubby and I were extremely satisfied and extremely full. We came home around 2 a.m. and we both crashed; carb overload. But, the next morning I felt hungrier than ever! I think it was the wine that was still spinning in my head – it needed to be soaked up quickly! And thus I began to stuff my cannelloni.

Spinach Cheese Cannelloni

I am not too crazy about pasta, but my husband can have pasta for breakfast, lunch, dinner, and all in-between. When we started dating, somewhere in the beginning stages I had made an elegant pasta dish (this was before I knew that he loved pasta) with some sun-dried tomatoes and bechamel sauce – the guy was in food heaven! He says that’s when he knew he was going to marry me.  It’s true what they say – a way to a man’s heart is through his stomach.  So to start off the New Year with a favorite, and because he had to work on New Year’s day (I felt bad for him), I went ahead and made one of his fave pasta dishes; Cannelloni Stuffed with Ricotta and Feta Cheese.

Spinach Cheese Cannelloni

Spinach Cheese Cannelloni

Cannelloni Stuffed with Spinach and Cheese
Prep Time
10 mins
Cook Time
35 mins
Resting Time
10 mins
Total Time
45 mins
 

Spinach and feta stuffed cannelloni. 

Course: Dinner
Cuisine: Italian
Keyword: cannelloni, ricotta cheese, vegetarian dinners
Servings: 4 Serves
Calories: 443 kcal
Ingredients
  • 12 cannelloni tubes
  • 1 tablespoon butter
  • 1 tablespoon Extra Virgin Olive Oil
  • 8 ounces fresh baby spinach
  • 4 cloves garlic minced
  • 1 tub (5 ounces) Ricotta Cheese
  • 1 cup crumbled Feta Cheese
  • 1 cup shredded mozzarella
  • 10 ounces cherry tomatoes quartered
  • 1 1/2 cups Pasta/Tomato Sauce
Instructions
  1. Preheat oven to 425F.

  2. Cook the cannelloni according to package instructions. Drain and pat dry with paper towels.

  3. Heat olive oil and butter in a pot over medium heat then stir in the garlic, and cook for about a minute, constantly stirring.

  4. Add quartered cherry tomatoes to the pot and cook over medium-low heat for 4 minutes.

  5. Add in the ricotta cheese and the feta cheese. Cook  for 2 minutes.

  6. Add spinach and sauté, stirring, until just wilted, about 2 more minutes.

  7. Season with salt and pepper, and remove from heat.

  8. Stuff the mixture into the cannelloni tubes with a small spoon or a piping bag.

  9. Arrange the cannelloni shells down inside of a baking dish or a clay baker.

  10. Top with the tomato sauce and sprinkle with the shredded mozzarella cheese.
  11. Bake in oven for 20 minutes or until sauce is bubbly and cheese is golden on top.

  12. Allow it to cool for about 10 minutes before serving.
Nutrition Facts
Cannelloni Stuffed with Spinach and Cheese
Amount Per Serving (3 Cannelloni Tubes)
Calories 443 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 63mg 21%
Sodium 1154mg 48%
Potassium 873mg 25%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 8g
Protein 20g 40%
Vitamin A 129.9%
Vitamin C 47.8%
Calcium 41.4%
Iron 25.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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42 Responses
  1. I love stuffed cannelloni or manicotti and usually use just cheese and spinach, I have to try your version too. thanks for sharing and also for sending me a friend invitation via Food Buzz

  2. This looks delicious. I like to make ricotta and home and this would be a great way to use it up. I had to laugh about your husband- with mine, it was the quiche. He suspected he was in love with me before he had it, but after the quiche, he knew for sure.

  3. I can see why this would be one of his favorites. It looks delicious! Like you, I’m not the biggest fan of pasta but my husband adores it! I may have to surprise him with this soon! Thank you for sharing with me. I hope you are having a lovely start to the first week of 2011!

  4. oh my god, it’s midnight and I’m reading this and thinking it sounds so good and suddenly I’m hungry and want to go cook this. (but I won’t – I’ll bookmark it and go to bed!)

  5. I love this mixture (I would – I stuffed my New Year’s ravioli with it) and definnitely appreciate the additions of all those lovely vegetables – adding more tang and depth to the dish.

  6. This is such a delicious dish! I have been curious about the Spanish/Italian connection and found a Catalan cannelloni recipe … white sauce and meat filling … so delicious. Maybe you want to amke it for your guy some time as a change….

    1. My husband is crazy about tomato sauce – he uses half of a jar (we make our own) on a bowl of spaghetti! I change it up a bit once in a while with white sauces, so I definitely need to check out that recipe – thank you!

  7. These look delish! I love that you included lots of veggies with the cheese! It would be a great way to sneak more of ’em into my house full of testosterone marinated carnivores! Thank you!

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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