Authentic home cooking from Argentina, with US measurements. 
Grandma's Vegetable Cannelloni
I absolutely love my grandma’s vegetable cannelloni—there’s nothing else like them. But since she’s gotten older, making them tires her out, so she can’t treat us as often as before. So, I had to roll up my sleeves and get to work... I have to admit, they turned out really good (that’s what both the kids and adults said), but for some reason, even using the exact same ingredients, I can’t quite make them taste as amazing as hers.
This recipe is very special to me. I posted it a few years ago, and though she’s no longer with us, it’s a lovely way to remember her and keep her close, don’t you think?
With the amounts given, you’ll get 12 large cannelloni—2 per person is just right.
Grandma's Vegetable Cannelloni
I absolutely love my grandma’s vegetable cannelloni—there’s nothing else like them. But since she’s gotten older, making them tires her out, so she can’t treat us as often as before. So, I had to roll up my sleeves and get to work... I have to admit, they turned out really good (that’s what both the kids and adults said), but for some reason, even using the exact same ingredients, I can’t quite make them taste as amazing as hers.
This recipe is very special to me. I posted it a few years ago, and though she’s no longer with us, it’s a lovely way to remember her and keep her close, don’t you think?
With the amounts given, you’ll get 12 large cannelloni—2 per person is just right.
Open in Cookpad AppSteps
- 1
Crepes: Start with the crepe batter. In a blender, combine all the ingredients and blend until the batter is very smooth with no lumps. Cover and refrigerate for at least 2 hours.
- 2
Filling: Meanwhile, prepare the filling. Take the well-drained, chopped spinach and add the sautéed onion, grated Parmesan, ricotta, and seasonings to taste.
- 3
Mix well, mashing a bit to fully combine the ricotta and other ingredients. The filling should be thick and spreadable. Set aside.
- 4
To make the crepes, lightly butter a nonstick skillet and pour in a little more than half a ladle of batter. Swirl the pan so the batter covers the bottom completely.
- 5
Cook over medium heat until the edges start to turn golden and lift from the sides—this means it’s time to flip. Use a spatula to help loosen and turn the crepe. Stack the finished crepes on a plate as you go.
- 6
Cannelloni: Now for assembly. Generously butter a large, deep rectangular baking dish that can go in the oven and be served at the table.
- 7
Lay a crepe flat on your work surface. Place a generous amount of filling in the center (enough to be noticeable but not so much that it’s hard to roll), and add a stick of mozzarella or other mild cheese on top. Fold the sides in, tucking the edge under the filling, then roll up tightly. That’s my technique, but use whatever method works best for you.
- 8
Assemble each cannelloni and arrange them snugly in the baking dish.
- 9
Place them in a preheated oven at medium temperature until heated through. Then pour plenty of Bolognese sauce (or your favorite stew sauce) over the top and return to the oven until everything is hot.
- 10
A few minutes before serving, remove from the oven and pour a generous amount of béchamel sauce and grated Parmesan over the top. Return to the oven for a final bake to brown the surface. Now, with everyone at the table, enjoy all your hard work!
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