Spinach Cannelloni with Cabbage & Smoked Mozzarella

Spinach Cannelloni with Cabbage & Smoked Mozzarella

1 Review
From: EatingWell Magazine, March/April 2018

At Ristorante il San Pietro in the Piedmont of Italy, they use scamorza affumicata, an aged smoked mozzarella, but smoked fresh mozzarella works too in this healthy homemade vegetarian pasta recipe. You can substitute dry pasta, such as cannelloni or manicotti, for the fresh. Cook 12 noodles according to package directions, then stuff and sauce them.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Pasta
  • 3 ounces spinach
  • 1 tablespoon water
  • 2 large eggs
  • 1¼ cups all-purpose flour, plus more for dusting
  • ⅛ teaspoon salt
  • Filling
  • 1½ tablespoons extra-virgin olive oil
  • 3 cups thinly sliced Savoy cabbage
  • ½ cup dry white wine
  • 1 clove garlic
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 8 ounces scamorza affumicata or smoked mozzarella, cubed
  • Sauce
  • 1 (15 ounce) can whole peeled tomatoes
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. To prepare pasta: Combine spinach and water in a medium microwave-safe bowl. Cover with plastic wrap and poke a few holes in the top. Microwave on High until tender, 1 to 2 minutes. Let cool. Squeeze dry and roughly chop.
  2. Combine the spinach and eggs in a blender. Pulse until smooth.
  3. Mound flour in the center of a clean work surface and add ⅛ teaspoon salt. Make a well in the middle of the mound and pour the spinach mixture into it. Using a fork, gradually mix the spinach mixture with the flour. When most of the flour is incorporated, flour your hands and knead and fold in the rest. When all the flour is mixed in, continue kneading the dough until it's shiny and elastic, 10 to 15 minutes. (Alternatively, combine flour and salt in a stand mixer fitted with the flat beater. Mix on medium-low speed, gradually adding the spinach mixture until it's incorporated. Replace the flat beater with the dough hook. Mix on medium-low until shiny and elastic, 3 to 5 minutes.)
  4. Form the dough into a ball, wrap in plastic and let rest at room temperature for 30 minutes.
  5. Meanwhile, prepare filling: Heat oil in a large skillet over medium heat. Add cabbage, wine, garlic, pepper and salt. Cook, stirring occasionally, until the cabbage is tender and slightly browned, 7 to 9 minutes. Transfer to a bowl and let cool slightly. Remove the garlic and stir in cheese. Set aside.
  6. To prepare sauce: Wash and dry the blender. Combine tomatoes and their juice, cream, tomato paste and salt in the blender and puree until smooth. Pour 1½ cups of the sauce into a 9-by-13-inch baking dish.
  7. To prepare cannelloni: Preheat oven to 400°F.
  8. Place the dough on a lightly floured surface, flatten it with your hands and cut in half. Rewrap one half and, working with the other half, shape it into a rough rectangle. With the sheet roller of a pasta machine on the widest setting, feed the dough in, short-end first. Fold the dough in thirds like a letter, lightly flour it and roll again.
  9. Decrease the roller width by one setting and roll the dough again. Continue decreasing the roller width and passing the dough through on each setting. Flour the dough if it begins to stick. If the sheet gets too long to work with, cut it in half and work with one half at a time, rolling to the third-thinnest setting. Repeat with the remaining dough half. Cut each pasta sheet into rectangles about 4 inches by 6 inches (12 total). Lightly flour them.
  10. Bring a large pot of water to a boil over high heat. Working with 4 to 6 rectangles at a time, cook the pasta for 10 seconds and remove to a clean work surface. Place a rectangle perpendicular to you, spoon about 2 tablespoons of the reserved filling on the bottom third and roll up to form a tube. Place in the baking dish. Repeat with the remaining pasta and filling.
  11. Bake the cannelloni until heated through and the cheese is melted, 13 to 15 minutes.
  12. Meanwhile, warm the remaining sauce in a small saucepan over medium heat. Serve the cannelloni topped with the sauce.
  • Equipment: Pasta machine

Nutrition information

  • Serving size: 2 cannelloni & generous ½ cup sauce
  • Per serving: 443 calories; 28 g fat(15 g sat); 3 g fiber; 30 g carbohydrates; 16 g protein; 142 mcg folate; 134 mg cholesterol; 6 g sugars; 0 g added sugars; 3,001 IU vitamin A; 27 mg vitamin C; 286 mg calcium; 3 mg iron; 749 mg sodium; 321 mg potassium
  • Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (45% dv), Folate (36% dv), Calcium (29% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1½ vegetable, 1½ medium-fat protein, 3½ fat

Reviews 1

April 06, 2018
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By: Dinners
Im not good in the kitchen at all I have two kids on 30yrs old and my last one is 20yrs old. While growing up I had to cook and it was always a fast no flavor dinners with many things to complain about my cooking. I must say. I try this recipe and it turns out so delicious. I still can’t belive this dish came out of my kitchen. Thank u for sharing this delicious dinner
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