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Arugula and Dried Tomatoes Cannelloni

Eat your veggies the yummy way with this cheesy cannelloni stuffed with arugula and dried tomatoes.



  • 1 1/2 cups chopped dried tomatoes
  • 2 cups arugula, or more depending on preference
  • 2 tablespoons olive oil
  • 1 pinch of salt
  • 4 fresh lasagna noodles
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 liter of whole milk
  • Salt
  • Nutmeg
  • 3 1/2 ounces grated mozzarella cheese
  • 1.7 ounces grated Parmesan cheese

Let's get Cooking...

  1. In a bowl, arrange the dried tomatoes, arugula, olive oil and a pinch of salt. Mix well.
  2. Arrange the lasagna noodles in a smooth surface. Place some of the mixture of dried tomatoes and roll the noodle like a straw. Repeat the process with the other noodles to use the entire filling. Arrange in a pan and reserve.
  3. Cook in a saucepan over low heat and melt the butter, add flour, stirring constantly. Add milk and stir until forming a consistent sauce. Season with salt and nutmeg.
  4. Add the mozzarella cheese to the sauce.
  5. Pour the sauce over the cannelloni in the pan
  6. Sprinkle Parmesan cheese and bake in a preheated oven to 350°F for 20 minutes.