🇮🇹 Italian · Pasta
🍝 Spinach & Ricotta Cannelloni
Cannelloni Ricotta e Spinaci
This vegetarian take on cannelloni fills pasta tubes with a creamy spinach-ricotta mixture, baked under tomato sauce and béchamel until golden — a comforting meat-free alternative to the classic.
Sharing its filling with ricotta and spinach ravioli, this dish takes the same beloved combination and presents it in generous, rolled tubes, making it a popular choice for vegetarian guests at a Sunday family table.
Ingredients
Equipment: Mixing bowl, Piping bag or spoon, Baking dish
- 12 fresh pasta sheets (or 12 dried cannelloni tubes)
Filling
- 400 g (14 oz) fresh spinach, wilted, squeezed very dry, and finely chopped
- 350 g (1½ cups) ricotta, well-drained
- 80 g (1 cup) grated Parmigiano-Reggiano
- 1 egg
- Freshly grated nutmeg, a pinch
- Salt and pepper, to taste
Sauce and topping
- 500 g (18 oz) tomato passata or crushed tomatoes
- 1 batch béchamel (as in ITA030, half quantity)
- 80 g (1 cup) grated Parmigiano-Reggiano, for topping
Method
- Combine the well-squeezed spinach, ricotta, Parmigiano, egg, nutmeg, salt, and pepper in a bowl, mixing until smooth.
- If using fresh pasta sheets, cut into rectangles about 10x15cm and blanch briefly in boiling water until just pliable, about 1 minute. If using dried tubes, no pre-cooking is needed.
- Fill a piping bag with the spinach-ricotta mixture and pipe into the pasta tubes or roll into the fresh sheets.
- Preheat the oven to 190°C (375°F). Spread a thin layer of tomato sauce on the base of a baking dish.
- Arrange the filled cannelloni in a single layer over the sauce.
- Pour the remaining tomato sauce over the top, followed by the béchamel, and scatter with the Parmigiano.
- Cover with foil and bake for 25 minutes, then uncover and bake a further 15–20 minutes until golden and bubbling.
- Rest for 10 minutes before serving.
Chef Tips
- Squeeze the spinach extremely dry — excess moisture is the most common cause of a watery, loose filling.
- A piping bag makes filling the tubes far less messy than a spoon.
- If using dried tubes, ensure they're fully covered by sauce so they soften properly during baking.
Common Mistakes to Avoid
- Under-draining the spinach and ricotta, leading to a filling that leaks or makes the dish watery.
- Overfilling the tubes, causing them to split during baking.
- Skipping the rest time, making the dish difficult to portion cleanly.
Nutrition (per serving)
Health Benefits
- Spinach provides iron, vitamin K, and folate.
- A good source of calcium and protein from the ricotta and Parmigiano.
Cultural Note
Spinach and ricotta cannelloni is a favorite vegetarian option across Italian family tables, especially popular for guests observing meat-free days or personal dietary preferences.
Storage & Serving
Storage: Refrigerate for up to 3 days, or freeze baked or unbaked for up to 2 months.
Reheating: Reheat covered in a 180°C (350°F) oven for 20–25 minutes until warmed through.
Serve with: A simple green salad, Crusty bread, A crisp white wine