5 from 88 votes
Cannelloni with Spinach and Ricotta
Cannelloni with Spinach and Ricotta is a baked Italian pasta dish featuring dried cannelloni tubes filled with a seasoned mixture of cooked spinach, ricotta cheese, eggs, and grated Parmigiano Reggiano. A homemade béchamel sauce with milk, butter, and flour is spread in the baking dish and over the filled pasta before baking. The combination yields a creamy, savory casserole with a mild herb and nutmeg flavor.
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings:
4
Calories:
771 kcal
Course:
Main Course, Appetizer
Cuisine:
Mediterranean, Italian
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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 771
% 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.