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Cannelloni with dried tomatoes, spinach and ricotta
Cannelloni with dried tomatoes, spinach and ricotta

Cannelloni with dried tomatoes, spinach and ricotta

Preparation 15 minutes
Cooking time 35 to 40 minutes
Servings 4


  • 375 ml (1 1/2 cups) ricotta cheese
  • 125 ml (1/2 cup) dried tomatoes, coarsely chopped
  • 125 ml (1/2 cup) spinach, cooked, squeezed dry and chopped
  • 60 ml (1/4 cup) grated Parmesan
  • 2 eggs, beaten
  • 1 pinch of nutmeg
  • Salt and freshly ground black pepper
  • 4 fresh lasagna noodles
  • 875 ml (3 1/2 cups) tomato sauce
  • 125 ml (1/2 cup) 35% cooking cream
  • 375 ml (1 1/2 cups) Italian mix grated cheese


  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix together the ricotta, dried tomatoes, spinach, Parmesan, 1 beaten egg and nutmeg.
  3. Season with salt and pepper.
  4. Stir well. Set aside.
  5. Place 1 lasagna noodle on a work surface. Cut in half widthwise.
  6. Using a pastry bag, pipe 1/8th of the ricotta mixture in a sausage shape on the bottom part of the noodle.
  7. Brush the upper part with egg wash made from the remaining egg.
  8. Roll up the cannelloni and repeat the previous steps. You will have 8 cannelloni.
  9. In a bowl, mix together the tomato sauce and cream. 
  10. Pour a bit of the tomato sauce/cream mixture into a gratin dish.
  11. Place the cannelloni on the sauce.
  12. Top with the rest of the sauce.
  13. Sprinkle with cheese.
  14. Cook in the oven for 35 to 40 minutes, until the cheese is nicely browned.
  15. Remove from the oven and let rest for 10 minutes. Serve.
Availability in stores