Spinach and Ricotta Cannelloni

Name: Spinach and Ricotta Cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 12 Cannelloni; 300 g of Spinach; 250 g of Ricotta Cheese; 400 ml of Bechamel Sauce; 50 g of Parmesan Cheese; 1 Eggs; Olive Oil; Nutmeg; Salt; Black Pepper

Spinach and ricotta cannelloni are a traditional Italian dish of pasta tubes filled with ricotta and spinach and covered with béchamel.

Difficulty Easy
Preparation 30 minutes
Cooking 30 minutes
Servings for 4 people

Spinach and ricotta cannelloni are a traditional Italian dish famous all over the world. These cannelloni made from egg pasta are filled with ricotta and spinach and covered with creamy béchamel and grated Parmigiano. Unlike the classic recipe, these cannelloni are vegetarian, the ideal first course if you are having friends over for dinner who don’t eat meat.

The recipe for spinach and ricotta cannelloni (also called cannelloni di magro, or meatless cannelloni) is really simple to make, yet it gives you a truly tasty dish. That is why I suggest making a big batch and freezing them, so you can enjoy them whenever you like. If you love this recipe, you can also make the classic version of cannelloni or Eggplant Cannelloni. Now let’s see how to make spinach and ricotta cannelloni.

Ingredients for 4 people

12 Cannelloni
300 g of Spinach
250 g of Ricotta Cheese
400 ml of Bechamel Sauce
50 g of Parmesan Cheese
1 Eggs
Olive Oil to taste
Nutmeg to taste
Salt to taste
Black Pepper to taste

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Method

To make the spinach and ricotta cannelloni, cook the spinach in a skillet with a little oil. Once the spinach is cooked, chop it and put it in a bowl. Add the ricotta, the egg, the grated Parmigiano, the nutmeg, salt and pepper and mix well until smooth.
Cook the cannelloni in a pot of plenty of salted water; when they are al dente, drain them, rinse them under cold water and lay them on a dry kitchen towel, well spaced apart. Fill the cannelloni with the ricotta and spinach mixture using a pastry bag. Cover the bottom of a baking dish with a layer of béchamel, then arrange the cannelloni in it. Cover the cannelloni with the remaining béchamel, then sprinkle everything with plenty of grated Parmigiano.
Bake at 180 °C (350 °F) for about 25 minutes, then switch the oven to broil and cook for another 5 minutes to form a crisp crust. Take the spinach and ricotta cannelloni out of the oven and serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For even tastier spinach and ricotta cannelloni, I recommend making the pasta and the béchamel at home. If you want to make spinach and ricotta cannelloni without béchamel, use Tomato Sauce instead.

Tips

To make your spinach and ricotta cannelloni even tastier, you can add some Swiss chard or other leafy greens to the filling. If you love a crisp crust, be generous with the grated Parmigiano for an even crunchier top.

Storage

You can keep spinach and ricotta cannelloni in the fridge for a couple of days. If you like, you can freeze them before baking.