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Cannelloni Stuffed with Spinach and Cheese

15 15 15
WW Freestyle: 16
Prep Time10 mins
Cook Time35 mins
Resting Time10 mins
Total Time45 mins
Spinach and feta stuffed cannelloni. 
Course: Dinner
Cuisine: Italian
Servings: 4 Serves
Calories: 443


  • 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


  • Preheat oven to 425F.
  • Cook the cannelloni according to package instructions. Drain and pat dry with paper towels.
  • Heat olive oil and butter in a pot over medium heat then stir in the garlic, and cook for about a minute, constantly stirring.
  • Add quartered cherry tomatoes to the pot and cook over medium-low heat for 4 minutes.
  • Add in the ricotta cheese and the feta cheese. Cook  for 2 minutes.
  • Add spinach and sauté, stirring, until just wilted, about 2 more minutes.
  • Season with salt and pepper, and remove from heat.
  • Stuff the mixture into the cannelloni tubes with a small spoon or a piping bag.
  • Arrange the cannelloni shells down inside of a baking dish or a clay baker.
  • Top with the tomato sauce and sprinkle with the shredded mozzarella cheese.
  • Bake in oven for 20 minutes or until sauce is bubbly and cheese is golden on top.
  • 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*
Fat 21g32%
Saturated Fat 11g55%
Cholesterol 63mg21%
Sodium 1154mg48%
Potassium 873mg25%
Carbohydrates 42g14%
Fiber 4g16%
Sugar 8g9%
Protein 20g40%
Vitamin A 6495IU130%
Vitamin C 39.4mg48%
Calcium 414mg41%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: vegetarian dinners, cannelloni, ricotta cheese