Spinach and Ricotta Cannelloni with Béchamel Sauce

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This Spinach and Ricotta Cannelloni with Béchamel Sauce is a classic Italian comfort food that wraps rich, creamy filling inside tender pasta tubes and bakes it all under a luscious layer of béchamel and golden parmesan crust. It’s hearty, elegant, and guaranteed to please both vegetarians and meat lovers alike. The contrast between the velvety ricotta filling, savory spinach, and creamy béchamel creates a perfect harmony in every bite.

Whether you’re making this dish for a Sunday family lunch or a cozy dinner with guests, its Italian roots and cheesy satisfaction make it a crowd favorite. You’ll learn how to blanch spinach for color and nutrition, create a flavorful filling, and build the ultimate baked pasta dish that’s creamy, cheesy, and totally irresistible.

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings (8–10 cannelloni)
Cuisine: Traditional Italian

Ingredients

For the Filling

250g fresh spinach (about 9 oz)
250g ricotta cheese (about 9 oz)

1 egg
50g grated Parmesan cheese (about ½ cup)
A pinch of freshly grated nutmeg

Salt and pepper to taste

For the Béchamel Sauce

50g butter (about 3.5 tablespoons)
50g all-purpose flour (about 6 tablespoons)
500ml whole milk (about 2 cups)

Salt to taste
A pinch of nutmeg

For Assembly

8–10 cannelloni pasta tubes (fresh or dry)
Extra Parmesan cheese for topping

Butter to grease the baking dish

Step-by-Step Directions

1. Blanch the Spinach Blanching the spinach is essential to preserve its bright green color and nutrients. Bring a large pot of salted water to a boil. Add the spinach and blanch for 1–2 minutes until wilted. Immediately transfer it to a bowl of cold water to stop the cooking process.

2. Chop and Dry the Spinach Once cooled, drain the spinach and squeeze out as much water as possible. Finely chop it and set aside. This ensures the filling remains creamy and not watery.

3. Prepare the Filling In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan, chopped spinach, nutmeg, salt, and pepper. Mix until smooth and well-blended. Taste and adjust seasoning if needed. The nutmeg adds a warm, aromatic note that enhances the ricotta.

4. Make the Béchamel Sauce In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for 1–2 minutes without letting it brown. Slowly add the milk while whisking to prevent lumps. Continue stirring until the sauce thickens, about 5–7 minutes. Season with salt and a pinch of nutmeg. Remove from heat and set aside.

5. Prepare the Pasta If using dry cannelloni, you can use them straight from the box thanks to the moisture in the filling and béchamel. If preferred, you can slightly boil them for 2 minutes to soften, but it’s not necessary.

6. Assemble the Cannelloni Grease a baking dish with butter and add a thin layer of béchamel at the bottom. Fill a piping bag (or zip-top bag with the corner cut off) with the spinach ricotta filling. Carefully pipe the filling into each cannelloni tube.

7. Layer and Top Place the filled cannelloni into the baking dish. Once all tubes are in place, pour the remaining béchamel sauce over the top, making sure to cover each tube fully so they cook evenly. Sprinkle with extra Parmesan cheese for a golden crust.

8. Bake Preheat the oven to 200°C (390°F). Bake for 30–35 minutes or until the top is golden brown and bubbling. Let rest for 5 minutes before serving.

9. Serve Scoop out portions and serve warm. Garnish with extra parmesan, parsley, or a drizzle of olive oil if desired.

Nutritional Information (per serving)
Calories: ~420
Protein: 19g
Carbohydrates: 32g
Fat: 24g
Fiber: 3g
Sodium: 550mg

Origins and Popularity of the Recipe Spinach and Ricotta Cannelloni is a beloved dish in Italian households, especially in northern regions like Emilia-Romagna where creamy sauces and filled pasta are common. The dish likely evolved from similar recipes like manicotti and lasagna, but cannelloni offers the satisfaction of perfectly portioned pasta pockets filled with creamy richness.

Béchamel sauce, introduced to Italian cuisine from France, has become a key component in countless baked pasta dishes. Ricotta and spinach fillings are also found in ravioli and other stuffed pasta, proving their versatility and popularity across Italy.

Reasons Why You’ll Love This Recipe

Perfectly creamy and cheesy: A delicious combination of béchamel, ricotta, and parmesan.

Comfort food favorite: Warm, cheesy, and indulgent.
Vegetarian-friendly: A satisfying meatless meal.
Make-ahead ready: Assemble and refrigerate before baking.

Impressive yet easy: Looks restaurant-worthy, but beginner-friendly.

Health Benefits

Spinach is high in iron, vitamins A and C, and antioxidants.
Ricotta offers protein and calcium with a lighter texture than heavier cheeses.
Egg contributes essential amino acids and structure.

Béchamel, though indulgent, provides a comforting calcium-rich base.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette.
Pair with a glass of dry white wine like Pinot Grigio or Verdicchio.
Offer with a slice of crusty Italian bread or garlic toast.

For a heartier meal, serve alongside roasted vegetables or grilled mushrooms.

Cooking Tips

Don’t overfill the cannelloni—leave room to seal the ends with béchamel.
Use full-fat ricotta for a smoother, creamier filling.
Avoid overcooking béchamel—stir constantly and remove once thickened.

Add sautéed garlic or onion to the filling for extra depth of flavor.
If béchamel thickens too much, thin it with a splash of milk before layering.

Variations to Try

Add mushrooms to the filling for a deeper umami flavor.
Use Swiss chard instead of spinach for variety.

Add mozzarella on top for extra stretch and cheesiness.
Use gluten-free pasta and flour for a GF-friendly version.
Spice it up with a dash of red pepper flakes in the filling.

Conclusion Spinach and Ricotta Cannelloni with Béchamel Sauce is a timeless Italian dish that brings warmth and elegance to the table. With a velvety filling, creamy topping, and golden crust, it’s a perfect balance of flavors and textures. Whether you’re cooking for a celebration, a cozy dinner, or meal prepping for the week, this dish delivers comfort and class in every bite.

Try it once, and you’ll fall in love with the rich tradition, comforting layers, and melt-in-your-mouth creaminess of this baked pasta masterpiece.

10 Frequently Asked Questions

Can I freeze the cannelloni before baking?
Yes, assemble the dish and cover tightly. Freeze for up to 3 months. Bake directly from frozen, adding an extra 10–15 minutes to the baking time.
Can I use frozen spinach?
Yes. Thaw, drain, and squeeze out excess moisture before adding to the filling.
Can I use lasagna sheets instead of cannelloni tubes?
Absolutely. Boil the sheets briefly, add filling, roll into tubes, and proceed as directed.

Can I make this recipe gluten-free?
Yes. Use gluten-free pasta tubes and a gluten-free flour blend for the béchamel.
What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped or a small spoon to fill the tubes.
How long does it last in the fridge?
Up to 3 days, stored in an airtight container.

Can I use cottage cheese instead of ricotta?
Yes, but blend it first for a smoother consistency.
What’s a good nutmeg substitute?
You can use a small pinch of cinnamon or allspice, but nutmeg is classic.
Can I add meat to the filling?
Sure! Add sautéed ground beef or Italian sausage for a meatier version.

Is this dish suitable for kids?
Yes! The mild flavor and cheesy texture make it a kid-friendly meal.