Baked pasta recipes always tick the comfort food boxes, this goats cheese and spinach cannelloni is surprisingly simple and unsurprisingly delicious.
Goats Cheese and Spinach Cannelloni.
I love cannelloni, as far as I am concerned baked cannelloni is the king of pasta bakes.
It just begs to be experimented with and the number of fillings you can come up with is only limited by your imagination.
The last time it appeared here on Krumpli it was filled with a ricotta cheese and cauliflower mousse… Yes, cauliflower cannelloni can be a thing!
This recipe is actually much closer to the classic ricotta cheese and spinach cannelloni.
Of course, I have ‘tinkered’ and made this dish my own by sprinkling with my favourite things!
Goats cheese adds a salty and sour depth of flavour that I love.
Goats cheese really is one of my favourite things to eat. If you hit the magnifying glass at the top of my site and type in goats cheese you will get a host of my favourite recipes!
The cottage cheese changes up the texture and makes the whole thing feel a little lighter.
How Do You Fill Cannelloni?
The simplest way to stuff cannelloni is with a piping bag.
You can, of course, use a bag with the corner snipped off and it will work. But it will be a little more ‘awkward’.
I tend to have a box of disposable piping bags in the cupboard and have a handful of nozzles.
I do not use them often, I am certainly am not a cake baker. But they come in handy for all sorts of bits and pieces.
Not least filling cannelloni, but also for piping mashed potato onto my cottage pie for extra crispy bits!
The best sized nozzle to use is one that is just a little smaller than the cannelloni tubes.
Then you just push the nozzle in, place the base of the tube on the table and squeeze.
The Tomato Sauce.
I kepe the tomato sauce on top of my baked spinach cannelloni really simple.
It is nothing more than tomato passata with some dried herbs.
Now I make my own roasted tomato passata and if you want to go to that extent then you end up with a great dish!
But this recipe is built with store-bought passata in mind.
As with all store bought produce both flavour and quality varies massively.
The two areas to look out for are sugar and salt. Quite often some cheaper brands load their passata with salt and sugar which will negatively impact the dish.
If the passata is very thick you can also let it down with a drizzle of water and if you cannot find anything you want then use tinned tomatoes.
Blend them until smooth and then proceed as per my instructions.
- 100 g Cannelloni Tubes
- 200 g Spinach
- 150 g Cottage Cheese
- 100 g Soft Goats Cheese
- 1 Egg Yolk
- Pinch Fresh Nutmeg
- 150 ml Tomato Passata
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Basil
- 125 g Buffalo Mozzarella
- 25 g Parmesan Cheese
- Salt and Pepper to taste
- Heat a large pan over a medium heat and add the washed spinach.
- Add a lid and wilt right down, this should take 5-6 minutes.
- Spread out on a baking tray and allow to cool.
- Whilst this is cooling take the cottage cheese and goats' cheese and mix together, you can do this by hand or in a mixer.
- Press the moisture out of the spinach and finely chop and add to the cottage cheese filling.
- Add the egg yolk and nutmeg and mix again to bring together.
- Taste and season with salt and pepper as required.
- Place this mix in a piping bag with a nozzle about the same size as the cannelloni tubes.
- Fill the cannelloni tubes and lay into the base of a casserole dish.
- Add the dried herb to the passata and have a taste, season as necessary.
- Pour the passata over the cannelloni tubes.
- Cut the mozzarella into 4 slices and place on top of the passata.
- Sprinkle over the Parmesan cheese.
- Transfer to the oven and bake at 180°C or 350°F for 35-40 minutes.
This recipe fits perfectly into a 15cm by 20cm (8" by 6") baking dish.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 693 Total Fat: 35g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 188mg Sodium: 1348mg Carbohydrates: 50g Fiber: 5g Sugar: 6g Protein: 46g