Spinach cannelloni


for 1 serving:

  • 3 cannelloni
  • 100 g fresh spinach
  • 1 red onion
  • 1 garlic
  • 1 small handful of raisins (20 g)
  • Bechamel sauce (see recipe)
  • 1 tablespoon of vegetable stock (as a substitute for oil)


  1. In a frying pan, brown the onion and garlic with the stock.
  2. Once brown, add the spinach and fry for 5 minutes.
  3. Add the raisins and stir.
  4. Leave the filling to cool.
  5. Cook the cannelloni as shown on the packet. Tip: It is best to use pre-cooked cannelloni as they then only need to be soaked for 10 minutes.
  6. Once the cannelloni are cooked, fill with the spinach and press firmly so that they remain filled. Place them on a baking tray.
  7. Cover with the bechamel sauce and cook in the oven for 20 minutes at 180°C.