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–+ servings

Spinach and Ricotta Cannelloni

Spinach and ricotta cannelloni is a classic Italian baked pasta dish filled with creamy ricotta, tender spinach, and a blend of cheeses. It’s perfect for Sunday family meals or special occasions. Served with a rich béchamel sauce and a light meat ragù (optional), this dish combines simple ingredients for a comforting and flavorful experience.
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 377 kcal

Equipment

  • 1 Large skillet or saucepan (for meat sauce)
  • 1 Small saucepan (for béchamel sauce)
  • 1 Large pot (for cooking fresh spinach)
  • 1 Fine-mesh sieve or colander (for draining ricotta and spinach)
  • 1 Mixing bowls (large)
  • 1 Whisk (for béchamel)
  • Wooden spoon or spatula (for stirring meat sauce and filling)
  • Pastry bag with wide tip (for filling cannelloni) or spoon
  • Baking dish (about 9x13 inches)
  • 1 Sharp knife or pasta cutter (for trimming pasta sheets)

Ingredients
 
 

  • 1 package of dried cannelloni or fresh lasagna sheets

For the meat ragù

  • 2 tbsp extra virgin olive oil
  • 2 fresh green onions (scallions)
  • 10.5 oz ground veal or veal meat
  • 3 cups tomato (passata)
  • 2 bay leaves

For the béchamel sauce

  • 2 cups of milk
  • 3.5 tbsp Flour (about 1/4 cup plus 1 teaspoon)
  • 3.5 tbsp Butter (about 1/4 cup plus 1 teaspoon)
  • Nutmeg to taste
  • A pinch of salt

For the cannelloni filling

  • 1 lb Sheep’s milk ricotta (or regular ricotta)
  • 10 oz fresh spinach
  • 2 eggs
  • 1.75 oz Parmigiano Reggiano PDO (about 1/2 cup grated)
  • 0.7 oz Grated Pecorino Romano (about 1/4 cup grated)
  • Fresh parsley and fresh basil (to taste)
  • Salt and black pepper (to taste)
  • 1 teaspoon nutmeg

Instructions
 

  • Drain 15 oz ricotta cheese in the fridge for several hours to remove excess moisture.

Make the Sauce

  • Heat a drizzle of olive oil in a large skillet over medium heat.
  • Add finely chopped onion and sauté for 1–2 minutes until golden and fragrant.
  • Add ground veal or beef and 2 bay leaves. Cook, breaking up the meat with a spoon, until almost fully browned. Season with salt and pepper.
  • Pour in 1 cup tomato passata (tomato purée).
  • Reduce heat and simmer gently for about 30 minutes, stirring occasionally.
  • Taste and adjust seasoning. Remove bay leaves and set sauce aside.

Make the Béchamel Sauce

  • In a small saucepan, melt 3 tablespoons butter over low heat.
  • Add 3 tablespoons flour and whisk constantly to form a smooth roux. Cook for 1- 2 minutes until light golden.
  • Slowly pour in 2 ½ cups cold milk while whisking vigorously to avoid lumps.
  • Add a pinch of salt and freshly grated nutmeg to taste.
  • Continue whisking and cook until sauce thickens slightly (about 8–9 minutes). Keep sauce a bit thin so it spreads easily during baking. Remove from heat.

Prepare the Cannelloni

  • In a large bowl, mix drained ricotta, 2 eggs, grated Parmigiano Reggiano, grated Pecorino Romano, salt, pepper, a pinch of nutmeg, and finely chopped parsley until smooth.
  • Wash and drain the fresh spinach. Cook in a large pot over medium heat for 10 minutes until wilted. Drain and chop finely. (If using frozen spinach, thaw and sauté until the moisture evaporates.)
  • Add spinach to the ricotta mixture and mix well.
  • Lay your fresh lasagna sheets on a clean surface. Using a pastry bag or spoon, spread a line of filling along the short edge of each sheet.
  • Roll the sheets tightly around the filling, trimming any excess pasta. Alternatively, fill dried cannelloni tubes directly.
  • In a baking dish, spread a layer of béchamel sauce, then a layer of meat sauce (if using). Arrange cannelloni side by side on the sauce. Pour the remaining meat sauce over the cannelloni.
  • Sprinkle shredded mozzarella and Parmesan cheese on top.
  • Bake in a preheated oven at 375 °F for 60 minutes or until golden and bubbling. Let cool 5 minutes before serving.

Notes

  • Drain the ricotta well: For best results, drain the ricotta in a fine mesh sieve in the fridge for at least 12 hours. This prevents the filling from being watery.
  • Spinach Options: You can use fresh or frozen spinach. If using frozen, defrost and squeeze out all the moisture before mixing it into the ricotta. Wait for them to be likewarm before adding them into the ricotta. Cold is better.
  • No-Boil Pasta Tip: There's no need to precook dried cannelloni tubes or fresh lasagna sheets. Make sure your sauces covers the pasta evenly before baking.
  • Make Ahead:You can prepare the spinach and ricotta cannelloni up to 8–12 hours in advance. After assembling, cover the baking dish with foil and refrigerate.
  • Make-ahead baking times: If preparing ahead, expect an additional 15–20 minutes of baking time to allow the dish to come to temperature after being refrigerated.
  • Frozen cannelloni baking times: When baking frozen cannelloni, add 30 minutes to the regular cooking time to ensure they heat all the way through.
Freezing Instructions: Assemble the cannelloni in a freezer-safe dish, cover with foil, and freeze (unbaked) for up to 2 months. Bake directly from frozen at 375°F (190°C), adding 30 minutes to the baking time.
Remove the foil during the last 10–15 minutes to brown the top.
For safety, do not leave the frozen cannelloni out at room temperature for more than 20 minutes before baking. Always use an oven-safe dish,  metal or foil trays are best, to avoid cracking from temperature shock.
Béchamel Tip: Keep your béchamel on the thinner side so it spreads easily and evenly while baking.
 

Nutrition

Serving: 150g | Calories: 377kcal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 364mg | Potassium: 886mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1060IU | Vitamin C: 15mg | Calcium: 394mg | Iron: 3mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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