Kale & Feta Cannelloni

kale & Feta Cannelloni
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Looking for a lovely vegetarian fix for when you crave pasta for dinner? We have a great Kale & Feta Cannelloni recipe, that is made using lasagne sheets. The flavours of the cavolo nero & feta filling are further enhanced with fresh basil, and the pasta is then drowned in homemade white sauce and topped with sharp mature cheddar! What’s not to like?

Pasta bakes screams ‘comfort food’ and are perfect enjoyed when you need to warm up both the body and the soul. The other day, the weather was so miserable (that’s October in North Wales for you!) that it affected both my mood and motivation to do anything at all! I skipped my daily exercise, and instead, watched a psychological thriller (guilty pleasure!) curled up on a sofa with a pot of camomile tea!

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Do you find that the weather affects what you want to eat? It’s certainly the case in our house. We hardly ever eat pasta in spring and summer but come September, we start making more and more of it. Our Kale & Feta Cannelloni dish is a transitional, the ‘in-between-seasons’ one. Kale, for me, is the end-of-summer ingredient (probably because we grow & harvest kale in our own garden from July). But paired with pasta and baked with lots of white sauce, it is warming and comforting, perfect for an autumn evening.

kale & Feta Cannelloni

Whilst you can buy dried (or fresh) cannelloni in most supermarkets, we had some lasagne sheets to use up, so we made our own rolls with the par-boiled sheets. Whilst traditional Italian recipes normally call for ricotta in the filling, we used some feta for a deeper flavour profile and made copious amounts of white sauce to make the dish very creamy. All in all, this is a great, filling vegetarian pasta bake, that we keep coming back to every autumn. It’s almost like a Greek Spanakopita in pasta form!


How to Make Spinach & Feta Cannelloni using Lasagne Sheets?

Preheat the oven to 180°C Fan.

Boil a large pot of water. Add 2 tablespoons of olive oil. Then add the lasagne sheets one at a time. Lower them down slowly and wiggle them in the pot so they don’t stick to each other. Cook them for 6-7 min until softened but not fully cooked. Once partially cooked, place the lasagne sheets on a large lightly greased baking sheet or kitchen surface.

Heat a large non-stick frying pan over medium heat with a drizzle with a tbsp of olive oil. Add the finely chopped onion and cook for 4-5 minutes until softened. Then add the garlic and cook for another minute. Finally, add the finely shredded kale and cook stirring for 7-8 minutes. Take the kale off of the heat, mix in the basil and crumble in the feta cheese.

In a saucepan, melt the butter. Then add the flour and stir for 1-2 minutes until you have a thick paste. Slowly pour the milk in stirring continuously, to prevent lumps from forming. Carry on cooking until you have a thick, smooth sauce (about 4-5 minutes). Take off the heat and season with salt and pepper.

Lightly oil an ovenproof dish.

Spoon the kale mixture onto lasagne sheets and roll them up like cigars to form cannelloni. Lay the cannelloni in the dish, pour the white sauce over and top with the grated cheddar. Place the dish in the preheated oven for 18-20 minutes.

In the meantime, place the cherry tomatoes on a small baking tray. Drizzle them with 2 tbsp of olive oil and season with salt. Roast for about 15 minutes, until their skins are beginning to burst.

When cannelloni is cooked, leave it to cool for 3-4 minutes (it will make it easier to lift out onto places). Serve the spinach & feta cannelloni with roasted tomatoes!


We love pasta here at Somebody Feed Seb. If you’re looking for more ideas, have a look at our recipes below:

kale & Feta Cannelloni

Kale & Feta Cannelloni

Looking for a lovely vegetarian fix for when you crave pasta for dinner? We have a great Kale & Feta Cannelloni recipe, that is made using lasagne sheets. The flavours of the kale & feta filling is further enhanced with fresh basil and mint, and the pasta is then drowned in homemade white sauce and topped with sharp mature cheddar! The Cannelloni are served with roasted tomatoes! What's not to like?
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dinner, Lunch, Main Course
Cuisine Italian, Vegetarian
Servings 2 portions
Calories 764 kcal

Ingredients
 
 

  • 8 lasagne sheets
  • 1 brown onion finely chopped
  • 2 garlic cloves finely chopped
  • 200 g kale (we used Cavolo Nero) stalks removed, shredded
  • 100 g feta crumbled
  • 20 g basil roughly chopped
  • 30 g butter
  • 30 g plain flour
  • 400 ml milk
  • 50 g mature cheddar grated
  • 150 g cherry tomatoes
  • 3 tbsp olive oil

Instructions
 

  • Preheat the oven to 180°C Fan.
  • Boil a large pot of water. Add 2 tablespoons of olive oil. Then add the lasagne sheets one at a time. Lower them down slowly and wiggle them in the pot so they don't stick to each other. Cook them for 6-7 min until softened but not fully cooked. Once cooked, they the lasagne sheets on a large lightly greased baking sheet or kitchen surface.
  • Heat a large non-stick frying pan over medium heat with a drizzle with a tbsp of olive oil. Add the finely chopped onion and cook for 4-5 minutes until softened. Then add the garlic and cook for another minute. Finally, add the kale and cook stirring for 7-8 minutes. Take the kale off of the heat, mix in the basil and crumble in the feta cheese.
  • In a saucepan, melt the butter. Then add the flour and stir for 1-2 minutes until you have a thick paste. Slowly pour the milk in stirring continuously, to prevent lumps from forming. Carry on cooking until you have thick, smooth sauce (about 4-5 minutes). Take off the heat and season with salt and pepper.
  • Lightly oil an ovenproof dish.
  • Spoon the kale mixture onto lasagne sheets and roll them up like cigars to form cannelloni. Lay the cannelloni in the dish, pour the white sauce over and top with the grated cheddar. Place the dish in the preheated oven for 18-20 minutes.
  • In the meantime, place the cherry tomatoes on a small baking tray. Drizzle them with 2 tbsp of olive oil and season with salt. Roast for about 15 minutes, until their skins are beginning to burst.
  • When cannelloni is cooked, leave it to cool for 3-4 minutes (it will make it easier to lift out onto places). Serve the spinach & feta cannelloni with roasted tomatoes!

Nutrition

Calories: 764kcalCarbohydrates: 122gProtein: 35gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 694mgPotassium: 1210mgFiber: 5gSugar: 18gVitamin A: 11122IUVitamin C: 127mgCalcium: 708mgIron: 4mg
Keyword Cannelloni Recipe, Cannelloni with Kale, Kale & Feta Cannelloni, kale Cannelloni, Kale Recipes, Vegetarian Canelloni Recipe, Vegetarian Cannelloni
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kale & Feta Cannelloni

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