Spinach and Cottage Cheese Cannelloni

By LifeSport Dietician Celine Evans

Spinach and Cottage Cheese Cannelloni

Great tasting vegetarian meal, high in protein, essential vitamins and nutrients
Ideally served with a green salad


Tomato sauce (add combination of preferred veggies)
Rice bran or canola oil type spray
1-2 onions, diced
1-3 cloves garlic, crushed
2-3 small cans or 1 large can of tomatoes (combination of chopped, pureed, pasta sauce or whole- choose based on preference)
1 jar of pasta sauce
1 cup mushrooms, sliced
1-2 carrots, grated
1-2 zucchini, grated
2-4 celery stalks, chopped
~1Tbsp  (to taste) mixed herbs or combination of basil, thyme, oregano or Italian style seasoning
salt and pepper to taste

Cannelloni noodles (instant, oven ready)
300g light or regular cottage cheese
100g dry cottage cheese or ricotta
2 eggs, beaten
400g steamed & drained swiss chard or spinach (frozen works just be sure to remove excess water)
1-2 garlic cloves, crushed
2 Tbsp parmesan cheese (optional)
½  tsp nutmeg
½  cup cheese, grated


  1. Sautee onions and garlic over medium heat in sprayed pan until transparent; add mushrooms and stir occasionally for 2-4 min. Add tomatoes, sauce and remaining vegetables and spices, stir and simmer until ready to assemble.
  2. In a mixing bowl beat eggs lightly, add cottage cheeses, swiss chard/spinach, garlic, nutmeg and mix well. Lightly spray a lasagna dish with oil and spoon ~1/3 of tomato sauce into dish.

Fill cannelloni noodles with cottage cheese filling (hands seem to be more efficient than a spoon) and arrange into dish. Pour remaining sauce over noodles and ensure they are all well covered. Top with grated cheese and bake for ~30-45min. Serves 4-6 with side salad or steamed veggies.

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