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Cannelloni au gratin with veal, spinach, feta, and ricotta

Savory recipes Spring Summer 1+ hour Medium difficulty Plat à four
Prep time
45 minutes
Cooking time
1 hour
4 people


  1. Spinach: remove the stems, wash and chop the leaves
  2. Sweat the spinach in a frying pan with some melted butter for a few minutes, then season
  3. Chop then dry-roast the pine nuts in a frying pan
  4. Brown the ground veal in a frying pan over high heat, then let cool
  5. Remove the pan from the heat, then add the pine nuts, diced feta cheese, spinach, and ricotta (save some pine nuts and feta for later). Season as needed
  6. Cook the cannelloni for a few minutes in a pot of boiling water, then let them cool in some cold water
  7. Drain the pasta thoroughly on some paper towel, then use a pastry bag to stuff the shells with the filling
  8. Arrange the cannelloni in an oven-safe dish over some tomato coulis
  9. Top with the remaining tomato coulis, pine nuts, and diced feta. Sprinkle with Parmesan cheese
  10. Bake at 180°C (356°F) for 40 minutes
  11. Remove from the oven, serve, and enjoy!


  • 12 cannelloni
  • 600 g (21 oz) spinach leaves
  • 400 g (14 oz) ground veal
  • 150 g (5.3 oz) feta
  • 100 g (3.5 oz) ricotta
  • 40 g (1.4 oz) pine nuts
  • 80 g (2.8 oz) tomato coulis
  • 20 g (0.7 oz) butter
  • 5 cl (1/5 cup) olive oil
  • Salt, pepper
  • 100 g (1 cup) Parmesan cheese


Oven dish

Oven dish

The benefits of cooking in the oven

Use an oven dish to prepare delicious roasts and vegetables au gratin as well as lovely hearty family recipes like lasagna or moussaka.


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