Cannelloni with Spinach and Ricotta
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
771 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Italian
Cannelloni with Spinach and Ricotta
Description
In this recipe, spinach is briefly cooked and drained thoroughly before mixing with ricotta, eggs, black pepper, nutmeg, and Parmesan to form a rich filling. The béchamel sauce is made by creating a roux with butter and flour, then slowly whisking in milk to a slightly thinner consistency than usual, flavored with nutmeg and salt.
The cannelloni tubes are stuffed evenly, either with a piping bag or a spoon, then arranged in a baking dish spread with béchamel. Additional béchamel and grated Parmesan are spooned over before baking at a high temperature. The dish delivers a smooth texture from the sauce and filling with the tender pasta softened in the oven.
This preparation can be adapted using similar pasta shapes or ready-made béchamel, and tomato sauce can be used instead or in combination with the béchamel. Vegetarian options are available by choosing suitable Parmesan alternatives.
If dried cannelloni tubes are unavailable, substitute with dried manicotti or precooked large pasta shells.Ready-made béchamel sauce can be used as a shortcut for the homemade version.The dish can be served with tomato sauce alone or combined with béchamel for variation.For vegetarian diets, use Parmesan made without animal rennet.Use a piping bag with a large nozzle or a teaspoon to fill the pasta evenly from both ends.
Ingredients
- 16 cannelloni pasta I used De Cecco, dried tubes
- 1 ¾ oz parmigiano reggiano grated (for topping)
- extra virgin olive oil to taste
Cannelloni Filling
- 17 ½ oz spinach cleaned (or other leafy greens like kale, fresh
- 14.1 oz ricotta cheese drained, cow's milk
- 2 egg
- 2 ⅔ oz parmigiano reggiano or vegetarian parmesan (grated)
- nutmeg powder
- black pepper to taste, ground
- salt to taste
Bechamel
- 17 fl oz milk
- 1 ¾ oz '00' flour
- 1 ¾ oz butter
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 dried cannelloni tubes are unavailable, substitute with dried manicotti or precooked large pasta shells.
- Ready-made béchamel sauce can be used as a shortcut for the homemade version.
- The dish can be served with tomato sauce alone or combined with béchamel for variation.
- For vegetarian diets, use Parmesan made without animal rennet.
- Use a piping bag with a large nozzle or a teaspoon to fill the pasta evenly from both ends.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 64g | 21% |
| Protein | 42g | 84% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 196mg | 65% |
| Sodium | 1427mg | 59% |
| Potassium | 1128mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 13050IU | 261% |
| Vitamin C | 35mg | 39% |
| Calcium | 886mg | 89% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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