Spinach and tomato cannelloni

By Carmen Niehaus
06 February 2017

Perfect if you're feeding a crowd tonight.

One of our readers sent us a recipe for cannelloni made with mince. We adapted it by using a more affordable and delicious spinach filling that’s great for vegetarians. If you prefer to use meat make a mince and tomato mixture and wrap it in the lasagne sheets.

Serves 3-4   Preparation time: 30 min  Cooking time: 30 min

  • half a 690 g jar of tomato purée
  • 30 ml (2 T) sugar
  • 30 ml (2 T) chopped fresh basil
  • 30 ml (2 T) olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500 g spinach, trimmed and shredded
  • 4 wheels of feta cheese
  • 14 lasagne sheets
  • 125 ml (½ c) milk
  • 2 eggs
  • salt and freshly ground black pepper
  • 125 ml (½ c) grated mozzarella cheese (optional)

1 Preheat the oven to 180 °C. Grease an ovenproof dish.

2 Season the tomato purée with the sugar and basil. Pour half the mixture into the prepared dish.

3 Heat the oil in a large saucepan and stir-fry the onion and garlic until soft. Add the spinach and heat until wilted. Remove from the heat and add the feta cheese.

4 Cover the lasagne sheets with boiling water until they become pliable.

5 Arrange the lasagne sheets on a work surface and spoon 2 to 3 dollops of the spinach mixture on each sheet. Roll up and arrange in the prepared dish, either  upright (see picture) or flat. Spoon over the remaining tomato sauce.

6 Whisk together the milk and eggs, season with salt and pepper and pour over the cannelloni. Sprinkle the grated cheese on top (if using) and bake for about 30 minutes or until the egg mixture has set.

7 Serve with a mixed salad.

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