I love Pasta! I don’t necessarily enjoy rice or bread, but if there is one item that it’s always in my pantry, it’s pasta. One of my old time favorites is time-consuming yet rewarding. Check out my Spinach and Cheese Cannelloni Recipe.


  • 1 Large Oven Proof Dish
  • 1 Package Cannelloni Tubes
  • 4 Cups (1 Liter) Béchamel sauce
  • 1 White Onion Diced Finely
  • 2 Garlic Gloves Minced Finely
  • 500 Grams Cut Spinach (Stem Off is optional, I keep mine on as I don’t mind them)
  • Salt/Pepper to Taste
  • 2 TSP Nutmeg (If using packaged Béchamel sauce)
  • ½ Cup Light shredded Mozzarella Cheese
  • 1 TBSP Veg Oil
  • 1 Can Ricotta and Tomato Sauce or Pizza Sauce


Carefully wash your spinach and cut it into bite size pieces. I never take the stems off, while people usually tend to do so, the stems of spinach are actually higher in fiber that then leaves and contain all the same healthy nutrients



In a pot cook onions and garlic in vegetable oil for 5 minutes and then add the spinach until cooked through. Season with Salt/Pepper, and add ¼ cup of béchamel Sauce and ¼ Cup Mozzarella cheese and mix. Set aside to cool down

picture1Meanwhile, prepare the béchamel sauce and set aside. I used prepared béchamel and added milk as instructed. I add Nutmeg for that extra kick of flavor

  • Fill each cannelloni tube leaving the ends slightly empty to avoid spillage while cooking, repeat for all tubes needed


  • Traditionally, people layer the bottom of the oven proof dish with the béchamel sauce, I like to include a can of Ricotta and Tomato Sauce, or Pizza sauce if you can’t find any, once cooked, it gives it a nice flavor when served
  • Layer cannelloni tubes, and then top with béchamel sauce, and remaining mozzarella cheese



  • Bake for 35 minutes on 200 Degrees and bake to perfection until top is nice and bubbly


Serving Suggestion: Take out each tube individually and garnish with a parsley leaf and some grated parmesan cheese









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