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How to Make Creamy Spinach and Ricotta Cannelloni with Homemade Béchamel Sauce

This Spinach and Ricotta Cannelloni recipe features tender pasta tubes filled with a luscious blend of ricotta, spinach, and Parmesan, all baked in a silky homemade béchamel sauce. Perfect for family dinners or entertaining, this dish offers a delightful balance of flavors and textures that will satisfy both vegetarians and meat-lovers alike.

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Recipe Details

Prep Time

30 minutes

Cook Time

30 minutes

Servings

4-6

Difficulty

Intermediate

Simple Summary

Indulge in the comforting flavors of Italy with this classic Spinach and Ricotta Cannelloni, smothered in a velvety béchamel sauce. This dish combines creamy cheese, nutritious spinach, and tender pasta for a satisfying meal that's sure to impress.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Servings: 4-6
  • Difficulty: Intermediate

Ingredients

  • 12 dried cannelloni tubes
  • 500g fresh spinach, washed and chopped
  • 500g ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 2 large eggs, beaten
  • 1/4 tsp grated nutmeg
  • Salt and pepper to taste
  • 2 cloves garlic, minced

For the Béchamel Sauce:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/4 tsp grated nutmeg
  • Salt and white pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).

  2. In a large skillet, cook the spinach over medium heat until wilted, about 3-4 minutes. Drain well and let cool.

  3. In a large bowl, mix the cooled spinach, ricotta, 1/2 cup Parmesan, eggs, nutmeg, garlic, salt, and pepper.

  4. For the béchamel sauce, melt butter in a saucepan over medium heat. Add flour and whisk for 1-2 minutes until smooth.

  5. Gradually add milk, whisking constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens. Add nutmeg, salt, and white pepper.

  6. Spread a thin layer of béchamel sauce in a 9x13 inch baking dish.

  7. Fill each cannelloni tube with the spinach-ricotta mixture using a piping bag or spoon.

  8. Arrange the filled cannelloni in the baking dish in a single layer.

  9. Pour the remaining béchamel sauce over the cannelloni, ensuring all pasta is covered.

  10. Sprinkle the remaining 1/2 cup of Parmesan cheese on top.

  11. Bake for 25-30 minutes until the top is golden brown and the pasta is tender.

  12. Let rest for 5 minutes before serving.

Chef's Notes

  • For a quicker version, you can use pre-cooked lasagna sheets instead of cannelloni tubes. Simply roll the filling inside the lasagna sheets.
  • Add a pinch of red pepper flakes to the filling for a subtle heat.
  • This dish can be assembled up to 24 hours in advance and refrigerated before baking.
  • Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 20 minutes.

Nutritional Info

Per serving (based on 6 servings):

  • Calories: Approximately 450
  • Protein: 24g
  • Fat: 25g (mostly from healthy sources like ricotta and Parmesan)
  • Carbohydrates: 35g
  • Rich in calcium, vitamin A, and iron from the spinach and dairy products

Serving Suggestions

  • Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish.
  • Pair with a glass of chilled Pinot Grigio or a light-bodied red wine like Chianti.
  • For a complete Italian-inspired meal, start with a small appetizer of bruschetta or caprese skewers.
  • Garnish with fresh basil leaves and a drizzle of extra virgin olive oil before serving for added flavor and presentation.