Spinach cannelloni al forno

Spinach cannelloni al forno

Total: 55 Min. | Active: 30 Min.
Nutritional value / people: 462 kcal
, Fat: 21 g
, Carbohydrate: 46 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp olive oil
1 garlic clove, finely chopped
½ onion, finely chopped
300g leaf spinach, dripping wet
¾tsp salt
a little pepper
150g ricotta (Galbani)


1tbsp olive oil
½ onion, finely chopped
500g cherry tomatoes, cut in half or into quarters
1tbsp tomato puree
1dl water
1tbsp thyme leaf
½tsp sugar
½tsp salt
a little pepper

To assemble

2 rolls of pasta dough (250 g)
100g ricotta (Galbani)
50g Pecorino, finely grated
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One wide-bottomed ovenproof dish (holding approx. 1.5 l), greased

How it's done


Heat the olive oil in a wide-bottomed pan, sauté the garlic and onion. Add the spinach, cover and allow to wilt over a medium heat for approx. 5 mins. Remove the lid and allow the liquid to reduce. Season the spinach, leave to cool then mix with the Ricotta.


Heat the oil and sauté the onion and tomatoes. Add the tomato puree and cook briefly. 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 dish.

To assemble

Unroll the pasta dough and cut crosswise into 6 equal strips. Spoon approx. 1 1/2 tbsp of the filling along the narrow edge of each of the pasta strips, leaving approx. 1 cm free on the left and right. Roll up into a tube and transfer to the prepared dish. Top with the remaining sauce. Mix the Ricotta and cheese and spread over the top in portions.

To bake

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.

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