Spinach and Cottage Cheese Canneloni

* Serves: 2-3 *


  • 6-8 tubes of De Cecco Canneloni
  • 1 bunch of fresh, organic spinach, roughly chopped
  • 4-5 cloves of garlic, peeled and finely chopped
  • 1 small onion, peeled and finely chopped
  • 1-2 teaspoons Olitalia Extra Virgin Olive Oil
  • 200 grams fresh soft cottage cheese or paneer, crumbled
  • 1 tablespoon butter
  • 1 tablespoon whole wheat flour
  • 1 and ½ cups milk
  • Sea salt to taste
  • Freshly ground black peppercorns, to taste
  • A pinch of powdered nutmeg
  • 1 tablespoon buffalo mozzarella, torn
  • 1 tablespoon grated Parmesan or Grana Padano cheese


  • Boil water in a large pot of water with a little salt and a few drops of Olitalia Extra Virgin Olive Oil. When it comes to the boil, add in the Canneloni tubes and cook for 4-5 minutes until just al dente.
  • Drain and hold under gently flowing cold water to stop the cooking process and to avoid sticking. Keep aside.
  • Heat the Olitalia Extra Virgin Olive Oil in a pan and add the garlic and onion. Sauté briefly until translucent.
  • Tip in the chopped spinach and toss until wilted. Add the crumbled cottage cheese or paneer and season with salt and freshly ground black pepper. Mix well.
  • Fill the spinach mixture in an icing bag or plastic bag with a corner snipped off. Pipe the mixture into the cooked Canneloni tubes. Keep aside.
  • To make the béchamel sauce, sauté the butter and flour together in a heavy bottomed pan until fragrant. Add the milk and whisk well and cook on a medium flame until thickened. Season with salt and freshly ground black pepper and add the powdered nutmeg.
  • Arrange the filled Canneloni tubes in a greased baking dish. Pour the béchamel sauce over and sprinkle with the grated cheeses.
  • Bake in a preheated oven on the center rack for 10-15 minutes at 160 degrees centigrade or until golden as per your liking.
  • Serve hot.

Recipe Courtesy: Olive Tree Trading – An Online Gourmet Store