Jamie Oliver

Baked cannelloni

With spinach, walnuts and crispy sage

Baked cannelloni

Serves 8
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    444
    22%
  • Fat
    33.8g
    48%
  • Saturates
    22.2g
    111%
  • Protein
    12.2g
    27%
  • Carbs
    22.6g
    9%
  • Sugars
    3g
    3%
  • Salt
    0.9g
    15%
  • Fibre
    0.6g
    -

Of an adult's reference intake

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Ingredients

  • 1 handful Parmesan , grated
  • 2x250 g tubs mascarpone
  • 100 g Taleggio cheese , grated
  • 2 lemons , zest and juice of
  • 1 handful chopped walnuts
  • 180 g baby spinach , chopped
  • sea salt
  • freshly ground black pepper
  • 20 g fresh sage
  • 2 knobs butter
  • 12 fresh lasagne sheets
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Method

  1. Try these simple cannelloni – they’re great as a vegetarian alternative.
  2. Preheat the oven to 190ºC/375ºF/gas 5.
  3. Mix half the Parmesan, the mascarpone, the Taleggio, the lemon zest and juice, and the walnuts.
  4. Put ¼ of the mixture to one side, then combine the remaining cheese mixture with the spinach and season to taste. Fry the sage leaves in hot butter and crumble ½ into the cheese and spinach mixture, saving the rest for the top.
  5. Put a good spoonful of the cheese and spinach mixture along one of the longer edges of each lasagne sheet and roll up.
  6. Put them in a flat oven dish, dot with the leftover cheese mixture, drizzle over ¼ of a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves. Cover with foil and bake in the preheated oven for 20 minutes.

Tip

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Nutrition per serving
  • Calories
    444
    22%
  • Fat
    33.8g
    48%
  • Saturates
    22.2g
    111%
  • Protein
    12.2g
    27%
  • Carbs
    22.6g
    9%
  • Sugars
    3g
    3%
  • Salt
    0.9g
    15%
  • Fibre
    0.6g
    -

Of an adult's reference intake