Spinach cannelloni recipe with Petit Chevrot Sèvre & Belle!


  • 120 g cannelloni
  • 150 g of Petit Chevrot Sèvre & Belle
  • 2 slices of ham
  • 200 g spinach
  • 1 carrot
  • 1 clove of garlic
  • 4 tablespoons oil
  • Salt
  • Pepper


  1. Cook the cannelloni in salted boiling water according to the packet instructions, then drain.
  2. Put them in a bowl with 2 tablespoons of oil. Pepper, mix and reserve.
  3. Peel the carrot and cut it into small pieces and brown them in a pan with a little oil. Chop the garlic and brown it in the pan with the carrot.
  4. Mix with the spinach. Preheat the oven to 180°C.
  5. Add the ham cut into thin strips to the pan.
  6. Remove from the heat and mix the preparation with the fresh goat cheese and 10 g of breadcrumbs. Pour into a bowl and fill a piping bag with the mixture.
  7. Fill the cannelloni with the stuffing. Line up the cannelloni in a gratin dish and bake in the oven for a few minutes just to serve warm.

Tip: you can add a drizzle of cream on the cannelloni and gratin them with Gruyère on top.