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Cannelloni with spinach and ricotta is a classic Italian baked pasta that is creamy, cheesy and comforting. Tender pasta tubes are filled with a silky mixture of ricotta, spinach, Parmesan and nutmeg, then nestled in a bright tomato sauce, topped with béchamel and mozzarella, and baked until golden and bubbling. A meatless showstopper that is perfect for Sunday dinners and holiday tables, and easy to make ahead.

Ingredients

For the filling:

  • 1 lb (450 g) frozen chopped spinach, thawed, or 1½ lb (680 g) fresh spinach
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 cups (480 g) whole milk ricotta
  • ¾ cup (75 g) freshly grated Parmesan, divided
  • 1 large egg
  • ¼ tsp freshly grated nutmeg
  • 1 tbsp chopped fresh parsley or basil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

For the pasta and tomato sauce:

  • 12 to 14 cannelloni tubes (about 8 oz / 225 g), or fresh lasagne sheets cut into rectangles
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp sugar (optional)
  • Salt and pepper, to taste
  • Fresh basil leaves, for serving

For the béchamel:

  • 3 tbsp (45 g) unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • Pinch of nutmeg
  • Salt and pepper, to taste

For topping:

  • 1 cup (115 g) shredded mozzarella

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
  2. Make the tomato sauce: heat 2 tbsp olive oil in a saucepan over medium heat. Cook the onion for 4 minutes until soft, then add the garlic and cook for 30 seconds. Stir in the crushed tomatoes, oregano, sugar, salt and pepper. Simmer for 15 minutes until slightly thickened.
  3. Prepare the spinach: if using fresh, wilt it in a large pan, cool and squeeze out all the water. If using frozen, thaw and squeeze very dry in a clean kitchen towel. Chop finely.
  4. In a skillet, heat 1 tbsp olive oil and cook the garlic for 30 seconds. Add the spinach and cook for 2 minutes. Let cool.
  5. In a large bowl, mix the spinach, ricotta, ½ cup of the Parmesan, egg, nutmeg, parsley, salt and pepper until well combined.
  6. If the cannelloni tubes are not no-boil, cook them in salted boiling water for 4 to 5 minutes less than the package directions. Drain and lay them flat on a tray so they don’t stick.
  7. Make the béchamel: melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk and simmer for 5 to 6 minutes until thick and smooth. Season with nutmeg, salt and pepper.
  8. Spread about 1 cup of the tomato sauce over the bottom of the baking dish. Spoon or pipe the filling into the cannelloni tubes (a zip-top bag with the corner snipped makes this easy) and arrange them in a single layer, seam side down.
  9. Pour the remaining tomato sauce over the center of the tubes, then spoon the béchamel over the top. Sprinkle with the mozzarella and the remaining ¼ cup Parmesan.
  10. Cover with foil and bake for 25 minutes. Remove the foil and bake 15 to 20 minutes more, until golden and bubbling.
  11. Let rest for 10 minutes. Garnish with fresh basil and serve.

Notes

  • Squeeze the spinach until completely dry. Excess water makes the filling runny and the dish watery.
  • Piping the filling with a zip-top bag is much faster and neater than using a spoon.
  • No cannelloni tubes? Use fresh lasagne sheets: blanch them, spoon the filling along one edge, and roll them up.
  • No-boil tubes work if the dish is well covered with sauce. Add ¼ cup extra water to the tomato sauce and bake covered the entire time for the first 30 minutes.
  • For a lighter version, skip the béchamel and use extra tomato sauce with the mozzarella on top.
  • Add 4 oz cooked sausage or 6 oz sautéed mushrooms to the filling for extra flavor and heartiness.
  • Make ahead: assemble, cover and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time.
  • To freeze, wrap the unbaked dish tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered at 350°F (175°C) until warmed through.

Nutrition

Find it online: https://thefamilycooking.com/cannelloni-with-spinach-and-ricotta/