Quick & Easy

Spinach, cheese and potato cannelloni

Just like Nonna used to make (or still does).
1H 5M
1H 35M

Feed the family with this delicious and nourishing spinach, cheese and potato cannelloni for dinner tonight – sure to become a family favourite in no time!

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1.Place potatoes in a large saucepan with enough cold water to just cover; bring to the boil. Boil for 15 minutes or until potato is tender; drain. Mash potato in a large bowl; season to taste.
2.Meanwhile, boil, steam or microwave spinach until wilted; drain. When cool enough to handle, squeeze excess water from spinach.
3.Add spinach to mashed potato with 150g feta, 2/3 cup pecorino, garlic and sage; season to taste.
4.Place oil, passata, sugar, tomatoes and the water in a large saucepan over medium heat; bring to the boil. Reduce heat; simmer for 10 minutes or until reduced slightly.
5.Meanwhile, preheat oven to 180°C.
6.Using a large piping bag, fill cannelloni with potato mixture. Spread 1/2 cup sauce into a shallow 25cm x 32cm ovenproof dish; top with cannelloni, in a single layer, then top with remaining sauce, feta and pecorino. Cover dish with foil.
7.Bake cannelloni for 30 minutes or until pasta is tender. Increase oven to 200°C, remove foil from dish; cook for a further 10 minutes or until golden.

Passata is a sieved tomato puree sold alongside other bottled pasta sauces in most supermarkets. You can use your favourite pasta sauce instead, if you prefer.


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