Jamie Oliver

Baked cannelloni

With spinach, walnuts and crispy sage

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Baked cannelloni

Serves 6
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    566
    28%
  • Fat
    48.7g
    70%
  • Saturates
    31.7g
    158%
  • Protein
    11.8g
    26%
  • Carbs
    18.8g
    7%
  • Sugar
    5.0g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    566
    28%
  • Fat
    48.7g
    70%
  • Saturates
    31.7g
    158%
  • Protein
    11.8g
    26%
  • Carbs
    18.8g
    7%
  • Sugar
    5.0g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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

Try these simple cannelloni – they’re great as a vegetarian alternative.

Preheat the oven to 190ºC/375ºF/gas 5.

Mix half the Parmesan, the mascarpone, the Taleggio, the lemon zest and juice, and the walnuts.

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.

Put a good spoonful of the cheese and spinach mixture along one of the longer edges of each lasagne sheet and roll up.

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.

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