Spinach Cannelloni – Ayurveda Style!

Spinach Cannelloni – Ayurveda Style!

What would make an amazing, tasty food treat for your tumbly, rumbly tummy? Well, this healthy Spinach Canneloni of course! In Ayurveda style 😀 


– 1 packet dry cannelloni tubes (make sure you get the ones which don’t require cooking first!)

– 1 large red onion
– olive oil
– 2 cloves garlic
– 1 good sized green capsicum
– 1 good sized dessertspoon (dsp) of ayruvedic herbs (either summer or
winter mixture, depending on the season)
– pepper
– pinch of salt
– fresh herbs (whatever you have, basil or oregano etc) or if no fresh herbs, any organic dried herbs (thyme works quite well too)
– 2x 400g cans of organic chopped tomatoes
– 1 tblsp of red wine vinegar

– 1 bag of fresh spinach
– 250g cottage cheese
– pinch of salt
– pepper
– fresh or dried herbs (as above)
– 1 good sized dsp of ayruvedic herbs (as above)
– ½ tsp organic nutmeg

– 250g cream cheese
– Grated cheese


  1. Chop the onion finely and peel and chop the garlic. Fry in the oil, stirring occasionally. Stir in the chopped green pepper and cook until everything has softened and the onion is clear.
  2. Add the seasonings, the tomatoes and red wine vinegar. Bring to the boil, then reduce the heat and leave to simmer while you make the filling.
  3. Wash and chop the end of the roots off the spinach, leaving the stalks and leaves. Add to a large saucepan and fill with about a ¼ or less of water. Once the water comes to the boil, reduce heat and cook for a minute or so (it doesn’t need very long) until the spinach has wilted and cooked. Once cooked, drain well.
  4. Chop the spinach finely then return to the saucepan and add the rest of the filling ingredients. Mix everything together well until evenly combined.
  5. Fill each cannelloni tube with the filling (a teaspoon and your fingers seems to work best) and place in a shallow ovenproof dish. Once the tubes are equally full, pour over the sauce. I usually find this recipe makes enough to fill 2 medium sized ovenproof dishes (so once cooked, I can freeze one). Shake the dish a little to make sure each tube is covered in the sauce. Then if like me you forget to get the cream cheese out of the fridge until just before you need it, get your hands really messy by digging out little clumps of cream cheese and sprinkling these as evenly as possible over the tops of the tubes.
  6. Sprinkle a decent amount of cheese over the top and then bake at 180 C for 40 minutes or so, or until the top is nicely browned and the pasta is tender.


Leave a Reply

19 + six =