Cannelloni with Spinach and Ricotta

5 from 46 votes

Cannelloni with Spinach and Ricotta

This cannelloni with spinach and ricotta recipe is a traditional Italian baked pasta dish, often served on Sundays and holidays. It uses a classic ricotta and spinach filling that is stuffed in cannelloni, which are then baked in a creamy béchamel sauce topped with savory Parmigiano Reggiano.

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course, starter

Cuisine: Italian, Mediterranean

Keyword: Cannelloni with Spinach and Ricotta

Servings:

Calories: 771kcal

Author: Jacqui

Ingredients

16 Dried Cannelloni Tubes I used De Cecco
1 ¾ oz Parmigiano Reggiano grated (for topping)
Extra Virgin Olive Oil to taste

Cannelloni Filling

17 ½ oz Fresh Spinach cleaned (or other leafy greens like kale)
14.1 oz Cow's Ricotta drained
2 Eggs
2 ⅔ oz Parmigiano Reggiano or vegetarian parmesan (grated)
Nutmeg Powder
Ground Pepper to taste
Salt to taste

Bechamel

17 fl oz Milk
1 ¾ oz '00' Flour
1 ¾ oz Butter

US Customary - Metric

Instructions

Start by preheating your oven to 390°F (200°C).

Prepare the filling:

In a pot, add the spinach and 1 tablespoon of water, then cook for about 1 minute until it is just wilted. Drain well, squeezing out as much water as possible. Once cooled, chop the spinach finely.
Place the spinach in a bowl together with the ricotta, egg, pepper, nutmeg, and grated Parmigiano Reggiano. Mix well with a spoon or fork, then season with salt.

Prepare the bechamel:

Melt butter in a saucepan over low heat. Stir in the flour to form a paste (roux). Gradually add the milk, whisking constantly to avoid lumps. Season with nutmeg and salt. The béchamel should be slightly thinner than usual for this recipe.

Prepare the baked pasta:

Fill the cannelloni tubes with the spinach and ricotta mixture. You can use a piping bag or a teaspoon for this step.
Spread a thin layer of béchamel sauce in the bottom of a baking dish. Arrange the filled cannelloni in a single layer. Cover with the remaining béchamel sauce. Sprinkle grated Parmigiano Reggiano over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 5-10 minutes until the cheese is golden brown.
Allow the cannelloni to rest for 5 minutes before serving.

Notes

If cannelloni tubes are not available, dried manicotti or large precooked pasta shells can be used as substitutes.
Using ready-made béchamel sauce is an alternative to homemade.
This dish can also be prepared with tomato sauce or a combination of béchamel and tomato sauce.
For a vegetarian version, use a parmesan alternative made without animal rennet.
To fill ready-made cannelloni: You can utilize a piping bag fitted with a large, smooth nozzle to fill each tube with the ricotta and spinach mixture. Alternatively, a teaspoon can be effective; fill each cannelloni tube from one end, then turn and fill from the other end to ensure even distribution of the filling.

Nutrition