Baked Cannelloni Stuffed with Goat Cheese, Spinach and Pepperoncini

With a filling of spicy pickled pepperoncini and rich goat cheese, this baked pasta makes a tasty holiday dinner.

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Prep Time: 25 mins
Cook Time: 35 mins
Serves: 6


  • 18 shells Italpasta Oven Ready Cannelloni
  • 2 tbsp extra virgin olive oil
  • 1 jar strained tomatoes
  • 1 tbsp fresh thyme, finely chopped
  • 3 clove garlic, minced
  • 12 oz baby spinach
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup whipping cream (35%)
  • 10 oz goat cheese
  • 1/4 cup Pickled Pepperoncini, chopped
  • 1/4 cup fresh basil, finely chopped, divided
  • 3/4 cup Parmesan Cheese, grated, divided


  • Heat oil in large skillet set over medium heat; cook thyme and garlic for about 1 minute or until softened. Add spinach, salt and pepper. Cook for 3 to 5 minutes or until wilted; let cool completely. Squeeze out any excess moisture.
  • Preheat oven to 350°F (180°C). Whisk together strained tomatoes and cream; spread 1/4 of sauce mixture into bottom of greased baking dish. Set aside.
  • In food processor, pulse spinach mixture, goat cheese, pepperoncini and half of the basil until combined. Add 1/2 cup (125 mL) of Parmesan cheese. Spoon into piping bag.
  • Pipe filling into each end of the cannelloni shells to fill; arrange in single layer in prepared baking dish. Spoon remaining sauce over top and sprinkle with remaining Parmesan cheese.
  • Bake for 30 to 35 minutes or until cannelloni are tender and sauce is bubbly. Let stand for 5 minutes. Sprinkle with remaining basil.


For easy entertaining, pasta can be assembled, then baked just before serving. Substitute baby kale for spinach, if desired.

Nutritional Analysis

Calories: 470kcal | Carbohydrates: 31g | Protein: 23g | Fat: 28g | Cholesterol: 65mg | Sodium: 1020mg | Fiber: 4g | Sugar: 5g