Best Easy and Creamy Spinach and Ricotta Cannelloni Recipe: An Italian Classic
Spinach and Ricotta Cannelloni are a cornerstone of Italian Sunday lunches.
This vegetarian-friendly baked pasta features tender pasta tubes stuffed with a delicate mixture of fresh spinach, creamy ricotta, and a hint of nutmeg.
Smothered in a silky, homemade béchamel sauce and topped with plenty of Parmigiano Reggiano, they bake to golden, bubbly perfection.
Ingredients Spinach and Ricotta Cannelloni with Béchamel
Servings: 4 (Makes about 12-14 cannelloni)
For the Filling:
Tools
Best Easy and Creamy Spinach and Ricotta Cannelloni Recipe: An Italian Classic
Prepare the Spinach
Sauté fresh spinach in a pan with a drop of water until wilted. If using frozen, defrost and squeeze out all excess liquid. Chop the spinach finely.
Mix the Filling
In a large bowl, combine the ricotta, chopped spinach, egg, Parmigiano, nutmeg, salt, and pepper. Mix until smooth. For a cleaner result, transfer the filling into a piping bag.
Fill the Cannelloni
Stuff each dry cannelloni shell with the ricotta mixture. If using fresh pasta sheets, place a line of filling along the edge and roll them up.
Assemble
Spread a layer of béchamel (and a swirl of tomato sauce if desired) on the bottom of a baking dish. Arrange the cannelloni in a single layer.
Top it off
Cover the pasta completely with the remaining béchamel. Sprinkle generously with Parmigiano and add small dots of butter.
Bake
Cook in a preheated oven at 350°F (180°C) for about 25-30 minutes, or until the top is golden brown and bubbling. Let it rest for 5 minutes before serving.
Storage and Reheating
Fridge: Store in an airtight container for up to 2 days.
Freezer: You can freeze the assembled (unbaked) cannelloni for up to 3 months. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
Reheating: Warm in the oven at 320°F (160°C) covered with foil to keep them moist.
Ingredient Substitutions
Ricotta: If unavailable, you can use cottage cheese (strained) or a mix of cream cheese and Greek yogurt.
Pasta: Use Gluten-free cannelloni or even crêpes (Crespelle) for a lighter version.
Greens: Try using Swiss chard or kale instead of spinach for a bolder flavor.
Recipe Variations
Meaty Cannelloni: Add 7 oz (200g) of cooked ground beef or Italian sausage to the spinach mix.
Red Cannelloni: Replace the béchamel with a rich Bolognese sauce (Ragù).
Four Cheese: Add cubes of mozzarella or fontina inside the filling for an extra “cheese pull.”
Frequently Asked Questions (FAQ)
Do I need to boil the cannelloni shells first?
Most modern dried shells do not require pre-boiling if you use enough sauce (béchamel) to cover them completely. The moisture from the sauce cooks the pasta in the oven.
My filling is too watery, what should I do?
Ensure you squeeze the spinach very well and drain the ricotta for at least 30 minutes before mixing.
Varied doses for servings
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