Spinach and ricotta cannelloni is a classic Italian comfort dish that is creamy cheesy and packed with flavor. This delicious baked pasta is filled with a rich ricotta and spinach mixture then covered with a velvety white sauce (béchamel) and baked until golden and bubbly.
Whether you’re cooking for a family dinner or entertaining guests this homemade cannelloni recipe will impress everyone. Below is a step-by-step guide to making spinach and ricotta cannelloni with white sauce from scratch.
Ingredients
For the Spinach and Ricotta Filling
- 250g fresh spinach (or 150g frozen spinach thawed and drained)
- 250g ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
- 1 garlic clove minced
- 12 cannelloni pasta tubes
For the White Sauce (Béchamel Sauce)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ teaspoon nutmeg (optional)
For the Topping
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Step-by-Step Instructions
Step 1: Prepare the Spinach and Ricotta Filling
- If using fresh spinach blanch it in boiling water for 1-2 minutes then drain and finely chop. If using frozen spinach squeeze out excess water.
- In a large bowl combine ricotta spinach Parmesan egg salt pepper and nutmeg. Mix well until smooth.
- Transfer the mixture into a piping bag or a ziplock bag with the corner cut off. This makes filling the cannelloni easier.
Step 2: Make the White Sauce (Béchamel Sauce)
- In a saucepan over medium heat melt butter. Add flour and whisk continuously for about 1 minute to form a smooth paste.
- Gradually pour in milk whisking constantly to avoid lumps.
- Cook for 3-4 minutes stirring until the sauce thickens.
- Season with salt pepper and nutmeg. Remove from heat.
Step 3: Fill the Cannelloni Tubes
- Preheat oven to 180°C (350°F).
- Fill each cannelloni tube with the spinach and ricotta mixture using a piping bag or spoon.
- Arrange the filled cannelloni in a greased baking dish in a single layer.
Step 4: Assemble the Dish
- Pour half of the white sauce over the filled cannelloni.
- Sprinkle mozzarella and Parmesan cheese on top for extra flavor.
- Pour the remaining white sauce over the cheese layer ensuring the pasta is well covered.
Step 5: Bake Until Golden and Bubbly
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes or until the top is golden and bubbling.
Step 6: Serve and Enjoy
- Let the cannelloni rest for 5 minutes before serving.
- Garnish with fresh basil or parsley for added freshness.
- Serve warm with garlic bread or a fresh salad.
Tips for the Best Spinach and Ricotta Cannelloni
✔ Use fresh spinach for better flavor but frozen spinach works well too.
✔ Don’t overfill the cannelloni—too much filling can cause them to burst while baking.
✔ Ensure the pasta is fully covered with sauce to prevent it from drying out.
✔ For a richer flavor add a pinch of nutmeg to both the filling and white sauce.
✔ Let the dish rest before serving—this helps the flavors blend beautifully.
Frequently Asked Questions
1. Can I Make This Recipe in Advance?
Yes! You can assemble the cannelloni a day ahead cover it with plastic wrap and refrigerate. When ready to bake add 5 extra minutes to the baking time.
2. Can I Freeze Cannelloni?
Absolutely! Assemble the dish cover tightly and freeze for up to 3 months. Bake from frozen at 180°C (350°F) for 45 minutes.
3. Can I Use a Different Cheese?
Yes! You can substitute ricotta with cottage cheese and use Gruyère or cheddar instead of mozzarella.
This spinach and ricotta cannelloni with white sauce is a fantastic dish for pasta lovers. The creamy filling rich béchamel sauce and cheesy topping make it a perfect comfort meal.
Whether you’re cooking for a special occasion or a simple family dinner this homemade cannelloni recipe will never disappoint. Try it today and enjoy a taste of Italy in your own kitchen!
