5 from 4 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 252 kcal


  • 10 Rolls Cannelloni
  • 100 g Baby spinach
  • 250 g Ricotta
  • 100 g Parmesan
  • 1 toe Fresh garlic
  • 0,5 bunch Parsley smooth
  • 2 tbsp Breadcrumbs
  • Salt pepper
  • 1 packet Sieved tomatoes
  • 100 ml Water
  • 0,5 Lemon juice + zest
  • Sugar
  • 1 Mozzarella
  • Basil


  • Cut the Parmesan into large pieces and grind into crumbs in a blender. Cut the garlic into slices, wash, dry and roughly chop the parsley, also put in the blender. Now add the washed and dried baby spinach and ricotta and mix into a fine mixture. Add breadcrumbs, salt and pepper and mix vigorously again, season to taste.
  • Preheat the oven to 180 ° C. Put the filling in a piping bag, fill the cannelloni with it and place in a baking dish.
  • Mix the tomatoes, water, lemon juice and zest together. Season with salt, pepper and sugar and spread over the cannelloni.
  • Put the baking dish in the oven and pre-cook for 10 minutes, then cut the mozzarella into slices and spread over the cannelloni. Put the tin back into the oven for 15-20 minutes and finish cooking.
  • Garnish with basil before serving


Serving: 100gCalories: 252kcalCarbohydrates: 7.7gProtein: 14.7gFat: 18g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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