Roquefort and spinach cannelloni

(302 ratings)

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Roquefort and spinach cannelloni
Roquefort and spinach cannelloni
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This baked pasta dish makes a tasty change from the usual lasagne. You can buy tubes of dried cannelloni in most large supermarkets or Italian delis. It can be a little fiddly to fill the tubes youll need to use a teaspoon, preferably one with a long handle. For a less fiddly method use sheets of fresh lasagne, spoon the filling down one short end then loosely roll up to enclose the filling. Roquefort cheese is a pungent French blue cheese but for a milder flavour you can use creamy soft ricotta cheese or try a mix of both.


  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, peeled and crushed
  • 200g baby spinach leaves, washed and chopped
  • 150g Roquefort cheese, crumbled
  • 40g walnut pieces
  • Salt and freshly ground black pepper
  • 16 dried cannelloni tubes
  • 375g tub fresh cheese sauce
  • Tomatoes and rocket leaves, to serve

Replace the cheese sauce with a carton of fresh tomato sauce and top with grated Parmesan cheese, if preferred.


  1. Preheat the oven to 190C/375F/Fan 170C/Gas Mark 5. Grease a large shallow ovenproof dish.
  2. Heat the oil in a frying pan and fry the onion and garlic for 5-6 mins until softened. Add the spinach leaves and a splash of water and cover and cook gently until the spinach has wilted. Stir in the cheese and walnuts and season with salt and freshly ground black pepper.
  3. Using a teaspoon fill each cannelloni tube with some of the spinach mixture and place in a single layer in the greased dish. Pour over the cheese sauce.
  4. Cover the dish with greased foil and bake for 30 mins. Remove the foil and bake for a further 10-15 mins until the top is golden and bubbling and the cannelloni is tender. Serve immediately with tomatoes and rocket.

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