25 mins
35 mins
Serves 6
Recipes » Baked Cannelloni Stuffed with Goat Cheese, Spinach and Pepperoncini

Baked Cannelloni Stuffed with Goat Cheese, Spinach and Pepperoncini

With a filling of spicy, pickled pepperoncini and rich goat cheese, this baked cannelloni makes a tasty holiday dinner.
Share This Recipe:

Ingredients

  • 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
US - Metric

Instructions

  • 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.
Share This Recipe:

You may also like:

Sorry. No recipes found.

Tips

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

Nutritional Analysis

Calories: 470kcalCarbohydrates: 31gProtein: 23gFat: 28gCholesterol: 65mgSodium: 1020mgFiber: 4gSugar: 5g