Creamy Spinach & Bacon Cannelloni Recipe Card
Tender sheets of pasta wrapped around a savory spinach and smoky bacon filling, baked to perfection under a rich, bubbling crème fraîche and Swiss Gruyère cheese crust.
Ingredients
The Savory Filling
- 150 g bacon cubes
- 1 tsp olive oil or neutral cooking oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 300 g fresh spinach (or frozen, thawed and squeezed dry)
- 1 can pelati (whole peeled tomatoes), drained and solids chopped
- 65 g Gruyère cheese, grated (half of total)
- Salt and black pepper to taste
The Aromatic Sauce Base
- Reserved tomato juice from the pelati can
- 1 tsp dried oregano
- Salt and black pepper to taste
The Creamy Topping & Pasta
- 12 dried lasagna sheets
- 200 g crème fraîche
- 65 g Gruyère cheese, grated (remaining half)
Instructions
- Preheat Oven and Fry Bacon: Preheat your oven to 200°C convection (Umluft). Heat the cooking oil in a wide skillet over medium heat, add the bacon cubes, and fry until beautifully crispy. Stir in the chopped onion and minced garlic, cooking until translucent and fragrant.
- Wilt the Spinach: Add the spinach to the skillet. Cook until completely wilted and down-sized, then remove the pan from the heat source.
- Bind the Filling: Drain the solid tomato pieces from the pelati can, chop them up, and add them to the warm spinach mixture. Stir in half of your grated Gruyère cheese (65g), and season with salt and pepper to taste.
- Season the Base Sauce: Take the remaining tomato juice left over from the pelati can and season it with salt, pepper, and dried oregano. Pour this seasoned juice directly into the bottom of your baking tray.
- Prep the Topping: In a small bowl, thoroughly mix the remaining half of your grated Gruyère cheese with the 200g of crème fraîche until smooth.
- Soften the Pasta: Boil your 12 lasagna sheets in a large pot of salted water just until they are flexible and easy to move, then drain carefully.
- Roll and Assemble: Lay a lasagna sheet flat. Add a generous portion of the spinach filling along the edge, roll it up tightly, and place it seam-side down into the baking tray on top of the tomato sauce. Repeat for all 12 rolls.
- Bake to Perfection: Spread the cheesy crème fraîche mixture evenly over the top of the rolled pasta. Bake in the bottom half of the preheated oven for 20-25 minutes until the top is deeply golden, bubbling, and crispy.
Notes
| Protein: 26.1g | Fat: 34.5g | Carbs: 48.0g | Fiber: 4.8g