Spinach and Mozzarella Cannelloni

    1 hour

    Beautiful baked cannelloni with low fat cheeses and spinach. You can use egg replacer instead of egg white if you like.

    97 people made this

    Serves: 4 

    • 16 large cannelloni
    • 300g frozen chopped spinach, thawed and drained
    • 185g low fat mozzarella cheese, grated
    • 1 cup low fat cottage cheese
    • 1 egg white
    • 1 tablespoon grated Parmesan cheese
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons Italian herbs
    • 500g spaghetti sauce

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a large pot of salted water boil cannelloni until al dente. Drain well and rinse.
    2. Preheat oven to 180 degrees C.
    3. In a medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg and Italian herbs until blended.
    4. Fill each cannelloni with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 20x30cm baking dish, spread evenly. Place cannelloni in pan. Spoon remaining spaghetti sauce over. Cover with aluminium foil and bake for 30 to 40 minutes, or until pasta is heated through.

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    Reviews in English (70)


    I substituted skim ricotta cheese for the cottage cheese and used the whole egg. I cut down a little on the Italian seasoning and added some sauted garlic and onions to the cheese mixture. It was really good.  -  25 Apr 2007  (Review from Allrecipes USA and Canada)


    This was great! I made a few modifications though. My husband and I absolutely hate cottage cheese, so I used skim milk ricotta. I included some minced fresh garlic and added a cup each of finely chopped carrots and broccoli to the mixture. Gotta get your veggies! I will definitely make this again.  -  17 Mar 2006  (Review from Allrecipes USA and Canada)


    I chickened out and used part skim ricotta instead of the cottage cheese. Followed the rest of the recipe exactly. Use a meat spaghetti sauce to satisfy by meat-lovin' boyfriend. Delicious! Enjoyed the leftovers even more.  -  09 Nov 2006  (Review from Allrecipes USA and Canada)