Breaded Spinach and Artichoke Cannelloni


Artichoke hearts and spinach blended with ricotta, parmesan and Romano cheese all wrapped in pasta and rolled in our seasoned breading.

At a Glance

Item Code



10 lbs

Case Count

60 / 2.6oz each



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Recipe Ideas

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Fried Spinach and Artichoke Cannelloni with Brie Fondue

Ingredients (4 servings):

  • 4-6 Cannelloni per appetizer order
  • ¼ quart béchamel sauce
  • 1 lb triple cream brie cheese
  • TT salt and white pepper
  • ¼ cup Moscato wine


Prepare your favorite béchamel recipe, and then on low heat slowly incorporate wine and brie cheese until melted into the sauce. Season and serve with fried cannelloni garnished with leaf lettuce.

About the Dish:

“There are many verities of brie cheese which by classification are named after the historical region of France in which they were created. Triple cream brie is richer in flavor and creamier in texture than that of double cream brie as the butterfat percentage is 15% higher.”

Fried Spinach and Artichoke Cannelloni with Duet of Tomato and Alfredo Sauce

Ingredients (4 servings):

  • 3-6 Cannelloni per appetizer order
  • 2 cups marinara sauce
  • 2 cups alfredo sauce
  • TT chervil
  • TT Parmigiano Reggiano (grated)


Prepare your favorite marinara and Alfredo sauce recipes making sure that they are the same viscosity. From opposite ends of the plate pour each sauce simultaneously until they meet in the middle. With a paring knife draw back and forth from one side of the plate to the other to make swirl effect. Plate fried cannelloni on top of sauce and finish with fresh grated Parmigiano and fried chervil.

About the Dish:

“Chervil is also known as French parsley. It is utilized vastly in parts of Europe especially England and France. Although it is closely related to parsley chervil is more tender and also more mild in flavor.”

Spinach and Artichoke Cannelloni with Roasted Tangerine Tomatoes & Jalapeno Dip

Ingredients (4 servings):

  • 8 Cannelloni
  • 1 lb Tangerine tomatoes
  • 1 lime, juice reserved
  • 2 tbsp cilantro, chopped
  • 5 Jalapenos
  • Extra virgin olive oil
  • Salt and pepper
  • 1 tbsp light brown Sugar


Season tomatoes with olive oil, brown sugar, salt and pepper. Repeat steps with jalapenos. Roast tomatoes and jalapenos in oven for 20- 25 minutes until tomatoes burst and the skin is charred. Remove from oven and place tomatoes in a food mill to eliminate seeds and skin. Finely chop jalapenos and fold in with tomatoes. Add lime juice and cilantro.

About the Dish:

“Tangerine Tomatoes are a variety of cherry tomatoes with a bright orange color, very sweet and very flavorful. It is believed that these tomatoes were cultivated back in the 15th century. However, records were found in the island of Santorini in Greece in the 18th century, where seeds were brought in from Egypt.”

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