Stuffed Cannelloni

Stuffed Cannelloni

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Marian Arbour


This recipe is a nice change using spinach, cheese and a white sauce...and served with a salad.


☆☆☆☆☆ 0 votes

15 Min
50 Min


  • 8
    cannelloni tubes
  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 c
    fresh grated parmesan cheese

  • ·
    10 ounces frozen spinach thawed and chopped
  • 1/2 c
    ricotta cheese, and 1/2 cup feta cheese
  • 3/4 c
    cooked ham chopped
  • ·
    pinch of fresh grated nutmeg
  • 3 Tbsp
    heavy cream
  • 2
  • 1 medium
    sweet red pepper chopped

  • 3 Tbsp
  • 1/4 c
    gluten free flour
  • 1 1/4 c
  • ·
    pinch grated nutmeg

How to Make Stuffed Cannelloni


  1. T make the filling, melt the butter over low heat, squeeze out the water from the spinach, chop and add to pan cook for 3 to 4 minutes, remove from heat and add the ricotta , feta and parmesan cheese and ham and red pepper. and mix til well combined.
  2. Cook the pasta and olive oil until nearly tender about 10 to 14 minutes,,drain and set aside to cool. To make the bechamel sauce, melt the butter,stir in the flour cook for 2 minutes then. add the milk and nutmeg.
  3. Spoon the filling into a pastry bag and fill the pasta into a casserole pan in just one layer and pour the sauce over the pasta and sprinkle with parmesan cheese and bake in a 375F oven for 40 to 45 minutes..

Printable Recipe Card

About Stuffed Cannelloni

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Canadian
Other Tag: Healthy

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