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Recipe by Chanie Nayman

Spinach Cannelloni

Dairy Dairy
Medium Medium
6 Servings
Allergens
1 Hour, 15 Minutes
Diets

Ingredients

Main ingredients

  • 1 20-oz (570-g) box cannelloni

  • 1 onion, diced

  • 1 tablespoon butter

  • 16 oz (454 g) frozen spinach, defrosted

  • salt, to taste

  • 1/2 teaspoon garlic powder or 1 cube Gefen Frozen Garlic

  • 8 oz (225 g) cottage cheese

  • 1 egg

  • 2 teaspoons Parmesan cheese

  • 1/2 cup cooking cream or heavy cream

  • 1 cup shredded cheese

Directions

Prepare the cannelloni

1.

Preheat oven to 350°F (180°C).

2.

In a large skillet, sauté the onions in 1 Tbsp butter until just golden. Add spinach, salt, and garlic powder. Stir for 1 minute. Remove from flame and add cottage cheese and egg and mix well. Gently add the Parmesan cheese.

3.

Stuff the raw cannelloni with the spinach-cheese mixture and place in a 9×13-inch pan. Pour the cream on top and sprinkle shredded cheese over everything.

4.

Bake covered for 40 minutes. Uncover and continue baking until the cheese becomes golden, about 10–15 minutes.

Notes:

This mixture works wonderfully with lasagna. Just divide the filling between the layers. 
Spinach Cannelloni

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Leah
Leah
1 month ago

do you cook the cannelloni beforeyou fill them?

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