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Cannelloni

45 min
Cannelloni

Try homemade cannelloni with spinach, mushrooms, and mozzarella cheese filling topped with tomato sauce. Served with a fresh pointed cabbage salad that brings in a zingy crunch, the overall flavour experience gets even better. Perfect for kids as well as adults and easy to make for guests, our mushroom and spinach cannelloni recipe combines tender pasta tubes with a rich, savoury filling of sautéed mushrooms and wilted spinach, all bathed in a delicious, savoury tomato sauce. Try it the next time you are craving Italian food!

Ingredients

Cannelloni

Butter
15 g
Sliced mushrooms
200 g
Small garlic cloves
2
Spinach leaves
250 g
Peeled tomatoes with chilli
1 can
Coarse salt
1 tsp
Lasagne sheet approx. 200g
1
Egg white
1
Grated mozzarella cheese
200 g
Large tomatoes in small pieces
2
Ground nutmeg
1 tsp

Pointed cabbage salad

Finely chopped pointed cabbages
300 g
Finely chopped red onion
1
Vinegar
1 tbsp
Freshly squeezed lemon juice
1 tbsp
Coarse salt
½ tsp

Serve with

Bread
240 g

Instructions

Cannelloni

  • Melt butter in a sauté pan over high heat without browning. Sauté mushrooms and garlic for approx. 2 minutes.
  • Put spinach in a sieve and squeeze out the moisture. Mix the spinach with the mushrooms and fry over medium heat for a further 2 minutes. Add salt and the can of tomatoes. Season to taste. 
  • Divide the lasagne sheet into 2 evenly sized pieces (approx. 14x55 cm) and brush with egg white. Divide each of the 2 pieces into 4 evenly sized pieces so that you have a total of 8 sheets (approx. 14x14 cm).
  • Spread the filling and 50 g of the cheese – on the side brushed with egg white – onto each of the 8 pieces and roll them up.
  • Place the 8 cannelloni in a greased ovenproof dish (approx. 20x30 cm) and spread the fresh tomatoes on top. Sprinkle with nutmeg and salt and spread the rest of the chopped tomatoes on the cannelloni.
  • Sprinkle with the rest of the cheese and bake the dish at the bottom of the oven for about 20 minutes at 225°C (regular oven). Take it out and let it sit, covered, for approx. 10 minutes.

Pointed cabbage salad

  • Toss the pointed cabbage with red onion, vinegar, and lemon juice.
  • Transfer the salad to a serving dish and sprinkle it with salt.
Enjoy!

Tip

One of the most common issues when making this pasta dish is that the pasta sheets can be a little dry, making it difficult to roll around the filling. If this happens, there is an easy solution to the problem. Simply place them on a wet tea towel for 2-3 minutes before adding the filling. This will help the pasta become more pliable and easier to roll neatly. Make sure the filling is evenly distributed to ensure every bite has the perfect ratio of pasta and filling.

Questions about cannelloni

Ready to be amazed by our recipe for vegetable cannelloni with spinach and mushroom filling? The ingredients come together so easily to create a flavourful and satisfying dish that will leave you wanting more. So go ahead, give our recipe a try, and experience the magic of a homemade pasta dish!

What is cannelloni?

Cannelloni is a type of tube-shaped pasta that is very popular in Italian cuisine. The name comes from the Italian word ‘cannellone’, which means ‘large reeds’. It is typically made from flour and eggs and is rolled out into thin sheets, then cut into the right shape and size and stuffed with a meat or vegetable filling. Once filled, they are placed in a baking dish, covered with sauce and baked in the oven. Our easy cannelloni recipe consists of a spinach, mushroom, and cheese filling packed with delicious flavours and aromas.

How to make cannelloni?

Make spinach and mushroom cannelloni by sautéing mushrooms and garlic over high heat for roughly 2 minutes. Prepare the spinach, mix it with the vegetables and fry for 2 more minutes. Add chopped tomatoes and salt – adjust the taste if needed. Cut the lasagne sheet into 8 evenly sized pieces, brush with egg white, and add the vegetable filling and cheese. Roll them up and place them in a greased ovenproof dish. Top with fresh tomatoes, nutmeg, salt, and peeled tomatoes, and sprinkle with the remaining cheese. Bake for about 20 minutes at 225°C and let it sit for 10 minutes before serving. 

How to make cannelloni tubes from lasagne sheets?

Divide the lasagne sheet into 8 equal-sized pieces (14x14 cm) by first cutting it in half (14x55 cm) and then cutting each half into 4 pieces. Brush each piece with egg white, then spread the filling and 50 g of cheese on the egg-white brushed sides of each piece and roll them up. Place them next to each other in an ovenproof dish.

What to serve with cannelloni?

Our homemade cannelloni tastes delicious with various side dishes, for example, coarse bread and a pointed cabbage salad to add some crunch and freshness. You can also serve a green salad, garlic bread, or roasted vegetables.

How long does cannelloni last in the fridge?

Cannelloni can typically last in the fridge for about 3-4 days when stored in an airtight container. If you are not planning to serve the freshly made pasta dish right away, make sure to refrigerate it as soon as it has cooled completely. Store it on the lower shelves of the fridge where the temperature is coldest and most consistent.

Can you freeze cannelloni?

You can freeze cannelloni for 2-3 months. To prepare it for freezing, allow the dish to cool completely. Arrange each roll on a single layer on a baking sheet or tray and place them in the freezer. Once they are frozen solid, transfer them to an airtight container or a freezer bag and store them in the freezer. For extra protection, consider wrapping them in cling film or foil before placing them in a storage container or freezer bag.

What is the difference between manicotti and cannelloni?

Though they look pretty similar at first glance, there are some key differences between the two pasta dishes. They are both typically served with tomato- or meat-based sauces and are often filled with similar ingredients, but the shape and texture of the pasta are different. While the cannelloni is smooth and tube-shaped with flat ends, the manicotti is pointed, ridged and usually larger and thicker than the cannelloni.

Other recipes

See more

Traditional cannelloni with tomato sauce

Cannelloni with cheese and tomato sauce is a classic Italian dish that will leave your taste buds begging for more! This delicious pasta dish has a rich history and is said to have originated in Tuscany. The filling for cannelloni consists of a mixture of savoury spinach, juicy mushrooms, and gooey mozzarella cheese. The cheese adds a creamy, melted texture to the dish, while the spinach and mushrooms bring in a depth of flavour that complements the cheese perfectly. 

The tomato sauce is the cherry on top of this already delicious dish, bringing in a fresh and acidic element to balance out the richness of the cheese. This classic Italian dish is a must-try for anyone looking for a satisfying and delicious meal. So, grab a fork and dive into a plate of our spinach and cheese cannelloni; you will not regret it!

Explore the delicious flavours of Italian cuisine with our recipes for spaghetti carbonara, lasagna al forno, and spaghetti bolognese.

Mushroom and spinach cannelloni al forno

Al forno, which translates to ‘baked in the oven’ in Italian, is the secret behind the delectable and irresistible nature of this baked cannelloni with mushroom and spinach. As it bakes in the oven, the flavours meld together seamlessly, resulting in a delightful symphony of taste in every bite. And not to mention the cheese, which transforms into a creamy, gooey masterpiece when it melts, taking this dish to the next level.

The filling, made of earthy mushrooms and tender spinach, has a flavour-packed punch that is both rich and satisfying. The mushrooms add a depth of flavour that is perfectly balanced by the light and fresh taste of the spinach. The pasta tubes are the ideal vessel for this delicious filling, absorbing all the flavours and textures to create a satisfying dish.

Brighten the dish with a pointed cabbage salad

This fresh and tangy salad perfectly complements our mushroom and spinach cannelloni recipe. The salad is made from crisp pointed cabbage, red onion, vinegar, freshly squeezed lemon juice, and coarse salt. The crunch of the cabbage, combined with the tang of the vinegar and lemon juice, creates a flavour explosion in your mouth. The red onion adds a subtle sweetness to the dish, while the coarse salt brings out the other flavours and enhances the overall taste. The freshness of the salad cuts through the richness of the pasta dish, making each bite a perfect harmony of flavours.

Experiment with the ingredients

Switch things up in the kitchen and experiment with your cannelloni fillings. While the combination of mushroom and spinach is a classic, there are so many other options to explore. For example, why not add beef to the vegetable filling?

With a beef filling mixed with flavours from mushrooms, tomato, and spinach, you can add a new level of richness and depth. The tender, juicy beef is the perfect contrast to the creamy cheese and pasta tubes, creating a delicious dish.

Brown the beef in a pan with some garlic, onion, and herbs like thyme and rosemary, then add it to the mushroom and spinach filling.

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