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Cheese & spinach cannelloni


  • Preheat oven to 200°C.
  • Heat the oil in a large pan and gently saute the garlic and onion until tender. Then add the spinach and toss until wilted. Remove the pan from the heat and set aside to cool.
  • Soak the lasagne sheets in a large bowl of warm water for about 15 secs, in two batches. Then place on clean tea towels to drain.
  • Transfer the spinach mixture to a large bowl and add the ricotta with 1/3 cup parmesan, the parsley, egg and seasonings. Mix well, using a wooden spoon, and set aside.
  • To make the mornay sauce, melt the butter in a large heavy-bottomed pot and stir in the flour until well combined. Cook for a few minutes, before adding the hot milk all at once. Vigorously whisk to reach sauce consistency, adding extra cold milk if needed. Then add seasonings with the tasty cheese and gently cook until the cheese has melted, continually whisking. Taste for seasoning.
  • Spoon some of the mornay sauce in the base of a large ovenproof dish.
  • Make the cannelloni by placing spoonfuls of the stuffing on individual lasagne sheets and rolling them up. Then place them snugly in one layer in the dish, seam side down. Spoon some more mornay sauce over the top and then the tomato cooking sauce. Sprinkle with parmesan and cook in the oven for about 20 mins.
  • Serve with a simple green salad on the side.


  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • ½ large onion, chopped
  • 2 good handfuls baby spinach leaves, washed, drained well & stalks removed
  • 8 fresh lasagne sheets
  • 1¾ cups ricotta cheese
  • 1 cup freshly grated parmesan
  • ½ cup chopped Italian (flat leaf) parsley
  • 1 egg
  • sea salt & freshly ground pepper
  • 3 tbsp unsalted butter
  • 3 tbsp plain flour
  • 3-4 cups hot milk
  • 2 good handfuls grated tasty cheese
  • Italian tomato cooking sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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