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Spinach Cannelloni
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Spinach Cannelloni stuffed with all the goodies like bacon, spinach, mushrooms, ricotta, and parmesan. The flavor is deep, rich, spicy, and so so cheesy. This is real comfort food, so have your comfort pants ready.

Servings: 4 servings
Author: Sabine Venier
  • 12-14 cannelloni
  • 1 tsp olive oil
  • 3 oz bacon chopped into 1/2 inch strips
  • 9 oz mushrooms sliced
  • 3.5 oz fresh spinach
  • 9 oz ricotta cheese
  • 1/2 cup parmesan cheese grated
Seasoning (in filling)
  • 1/3 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp sweet paprika
  • 1/4 tsp oregano
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 14 oz passata (tomatoes pureed)
  • 1/2 cup parmesan cheese grated
  • 7 oz mozzarella cheese grated
  1. Preheat oven to 390°F (200°C). Brush a 9x7 inch baking pan with olive oil and set aside.

  2. Fry bacon on medium-high heat in a medium frying pan until crispy. Remove bacon from pan and leave oil in the pan. Add mushrooms and spinach and cook for about 3-4 minutes until soft. 

  3. Stir bacon, mushrooms, spinach, ricotta cheese, parmesan cheese, and all seasonings together in a large bowl until combined. Pipe into cannelloni. Then place cannelloni into prepared baking pan, cover with passata (tomato puree), and sprinkle with parmesan cheese and mozzarella cheese. Bake for about 40 minutes. Cover the first 15 minutes with parchment paper to prevent too much browning. Serve immediately or store in an airtight box in the fridge for up to one day.