🍝 Ricotta and spinach cannelloni
Ricotta and spinach cannelloni are pasta tubes filled with a soft mixture of ricotta, chopped spinach, egg and nutmeg, then covered with béchamel and baked until golden. The filling is mild, creamy and fresh-tasting, and the top turns lightly crisp. It is a popular vegetarian main course, often served with a simple tomato sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g cannelloni pasta tubes
- 500 g fresh spinach (or 300 g frozen)
- 400 g ricotta
- 1 egg
- ¼ tsp grated nutmeg, salt, pepper
- Béchamel: 30 g butter, 30 g flour, 400 ml milk
Method
- Wilt the spinach, squeeze out the water and chop finely.
- Mix the spinach with the ricotta, egg, nutmeg, salt and pepper, and fill the tubes.
- Make the béchamel: melt the butter, stir in the flour, whisk in the milk and cook until thick.
- Lay the cannelloni in a greased dish, cover with the béchamel and bake at 190 °C for 30 minutes until golden.
How to make it lighter
- Use light ricotta and add extra spinach to the filling.
- Swap half the béchamel for a tomato sauce cooked without oil.
- A portion of three tubes with a green salad is a satisfying plate.
History
Cannelloni became part of Italian cooking in the early 20th century, and the ricotta and spinach filling is one of the most common meat-free versions, mirroring the filling of ravioli. It is widely made at home and served in trattorias across Italy and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →