Spinach Cannelloni Au Gratin

Average: 4.5 (2 votes)
(2 votes)
Spinach Cannelloni Au Gratin
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Health Score:
7,7 / 10
50 min.
ready in 2 h. 5 min.
Ready in


For the sauce
1 onion
2 tablespoons olive oil
400 grams Ground meat
2 tablespoons Tomato paste
400 grams crushed tomatoes
1 teaspoon dried oregano
1 pinch sugar
peppers (freshly ground)
For the noodles
400 grams Spinach
1 garlic clove
350 grams Ricotta cheese
50 grams grated Parmesan
1 egg
peppers (Freshly ground)
8 size cannellini beans 250 g (approximately 9 ounces)
To finish
150 grams Mozzarella
How healthy are the main ingredients?
tomatoSpinachRicotta cheeseMozzarellaParmesanTomato paste

Preparation steps


For the sauce, peel the onion and chop finely. Warm the oil in a pan over medium-high heat. Add the onions and cook until soft. Add the ground meat and cook until crumbly. Stir in the tomato paste and the crushed tomatoes. Simmer, stirring occasionally, until thickened, about 20 minutes. Add the oregano and season with salt, sugar, and pepper.


Preheat the oven to 200° C (approximately 395° F) top and bottom heat.


Spoon about half the sauce into the bottom of a baking dish. Spread in an even layer.


For the cannelloni, rinse the spinach until clean, drain, and blanch in boiling salted water for 1 minute. Transfer to a colander, pour cold water over the top to stop the cooking process, and drain well. Then squeeze the spinach to remove any excess water. Chop coursely. Peel the garlic and chop finely. Place the ricotta in a bowl and stir in the garlic, Parmesan, and egg. Add the spinach and stir to combine. Season with salt and pepper. Pour the spinach-cheese mixture into a piping bag with large tip and fill the cannelloni. Then place the stuffed cannelloni in a baking dish. Pour the remaining sauce over the cannelloni and top with the sliced ​​mozzarella. Bake in the oven until golden brown, about 45 minutes.