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Goats Cheese and Spinach Cannelloni

Baked pasta recipes always tick the comfort food boxes, this goats cheese and spinach cannelloni is surprisingly simple and unsurprisingly delicious.

Portrait image of baked Goats' Cheese and Spinach Cannelloni in a white casserole dish being served with a cheese pull

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.

Portrait image of baked Goats' Cheese and Spinach Cannelloni on a white plate with a vintage fork and side salad

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. 

Portrait overhead image of baked Goats' Cheese and Spinach Cannelloni in a white casserole dish

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.

Square image of baked Goats' Cheese and Spinach Cannelloni on a white plate with a vintage fork and side salad
Yield: 2 Servings

Goats Cheese and Spinach Cannelloni

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Cannelloni is probably the grand-daddy of pasta bakes, this spinach cannelloni combines cottage cheese with goats cheese. It is topped with a simple tomato, mozzarella and parmesan cheese combination and baked until utterly delicious!


  • 100 g (6 -8) Cannelloni Tubes
  • 200 g (6 or 7 Cups) Baby Spinach
  • 150 g (2/3 Cup) Cottage Cheese
  • 125 g (1/2 Cup) Soft Goats Cheese
  • 1 Egg Yolk
  • Pinch Fresh Nutmeg
  • 150 ml (2/3 Cup) Tomato Passata
  • 1/2 Tsp Dried Thyme
  • 1/2 Tsp Dried Basil
  • 125 g (4.5 oz) Fresh Mozzarella
  • 25 g (1/4 Cup) Parmesan Cheese
  • Salt and Pepper to taste


  1. Heat a large pan over a medium heat and add the washed spinach.
  2. Add a lid and wilt right down, this should take 5-6 minutes.
  3. Spread out on a baking tray and allow to cool.
  4. Whilst this is cooling take the cottage cheese and goats' cheese and mix together, you can do this by hand or in a mixer.
  5. Press the moisture out of the spinach and finely chop and add to the cottage cheese filling.
  6. Add the egg yolk and nutmeg and mix again to bring together.
  7. Taste and season with salt and pepper as required.
  8. Place this mix in a piping bag with a nozzle about the same size as the cannelloni tubes.
  9. Fill the cannelloni tubes and lay into the base of a casserole dish.
  10. Add the dried herb to the passata and have a taste, season as necessary.
  11. Pour the passata over the cannelloni tubes.
  12. Cut the mozzarella into 4 slices and place on top of the passata.
  13. Sprinkle over the Parmesan cheese.
  14. 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:



Serving Size:


Amount Per Serving: Calories: 693Total Fat: 35gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 188mgSodium: 1348mgCarbohydrates: 50gFiber: 5gSugar: 6gProtein: 46g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Gail Warwick

Sunday 5th of May 2019

Hi Brian, I am a huge fan of your recipes. I am also an American so I have to convert your recipes to pounds, cups, quarts, etc., but that is no problem. Could you let me know the size of the baking dish you cooked your 2 servings in? It's hard to tell from your picture, but if I know your pan size, I can then estimate what it will take to feed my guests, considering I will also be serving artisan bread and a big spring salad. I could just multiply by 5, but these women will not eat as much as most men. Thank you so much for all your delicious creations. Gail

Brian Jones

Monday 6th of May 2019

Hey Gail...

So glad that you like my recipes, sorry I did not add the baking dish size, it is an 8" by 6" bowl if my maths is correct, 20cm by 15cm if you want to check :) I'll update the recipe card with this information too.

I am on the search for a reliable automatic converter that will move from metric to imperial but I have been very disappointed with all the ones I have tried.

Jeannette (Jay Joy)

Saturday 20th of April 2019

This looks so delicious. I am looking to cook an Italian meal for my homeschool's unit study on Italy! Perfecto!

Brian Jones

Monday 22nd of April 2019

Enjoy :)


Saturday 20th of April 2019

Goat cheese/spinach for cannelloni, oh wow, that's such a great combo, molto bene! I love goat cheese, I also use it in many dishes, but I've never thought to use it in cannelloni..grazie for this idea, I'm going to try it!

Brian Jones

Monday 22nd of April 2019

I love goats cheese too, that acidic saltiness is such a great bedrock for so many recipes. Enjoy :)

Beth Neels

Friday 19th of April 2019

This looks so crispy, cheesy and delicious, Brian! I can't wait to try it! I haven't ever done cannelloni, believe it or not!

Brian Jones

Monday 22nd of April 2019

I get the impression that people think that making cannelloni is difficult, but it's actually really simple and so tasty.


Thursday 18th of April 2019

This looks so incredibly comforting, love the mix of cheeses!

Brian Jones

Friday 19th of April 2019

Thank you :)

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