Spinach Ricotta Cannelloni

Ingredients

• 12cannelloni tubes (oven-ready, fresh or dry)
• 14 g (1 tablespoon)butter
• 30 g (1 cup)spinach, cooked and well drained
• 250 g (1 cup)ricotta cheese
• 100 g (1 cup), dividedfreshly grated Parmigiano
• 1 largeegg
• 1–2 dashespepper
• ¼ teaspoonsalt
• 28 g (2 tablespoons)butter
• 16 g (2 tablespoons)plain flour
• ¼ teaspoonsalt
• 1–2 dashes, if desiredpepper
• 480 ml (2 cups)whole or 2% milk

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Mix the filling

   Melt 14 g (1 tablespoon) butter in a medium pan, add the cooked spinach and heat it through, chopping it into very small pieces. Transfer to a large bowl and gently combine with the ricotta, egg, half the Parmigiano, ¼ teaspoon salt and 1–2 dashes of pepper.

3. 3

   Fill the tubes

   Fill each cannelloni tube with the ricotta mixture.

4. 4

   Arrange in dish

   Spread 50–60 g (¼–⅓ cup) white sauce over the bottom of a medium or large rectangular baking dish, about 27 cm (10 inches) long. Set the filled cannelloni tubes on top.

5. 5

   Bake and brown

   Pour the remaining white sauce over the pasta and scatter over the remaining Parmigiano. Bake for about 20 minutes, then raise the oven to 225°C (425°F) or use the grill for about 5 minutes, until golden on top. Leave to stand for 5 minutes before serving.

6. 6

   Start the sauce

   For the white sauce, melt 28 g (2 tablespoons) butter in a large pan over low to medium heat. Add ¼ teaspoon salt and the flour, then whisk until smooth.

7. 7

   Thicken the sauce

   Add the milk gradually, stirring constantly, until the sauce thickens.

What is spinach ricotta cannelloni?

Cannelloni is an Italian baked pasta dish made by filling large tubes and cooking them under a sauce. This version pairs spinach and ricotta with a simple white sauce and Parmigiano.

The creamy filling and sauce soften the pasta as it bakes, while the final hotter stage helps colour the cheese on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 687 calories, 37g protein, 55g carbs, 35g fat.

The pasta tubes provide most of the carbohydrates, while butter, ricotta, Parmigiano and milk contribute much of the fat. Ricotta, the egg, milk and Parmigiano supply protein. Balance the plate with a generous serving of salad or non-starchy vegetables.

Choosing the pasta

Oven-ready tubes: These can be filled without pre-cooking, as directed in the recipe. Make sure they are covered with sauce so they cook through in the oven.

Fresh or dry tubes: The recipe allows either; follow any packet instructions for preparation if the pasta requires it.

Getting the filling right

Well-drained spinach: Excess water can make the ricotta filling loose, so drain the cooked spinach thoroughly before mixing.

Small pieces: Chop the spinach finely as it heats in the pan so it combines evenly with the ricotta and is easier to spoon into the tubes.

Making a smooth white sauce

Flour and butter: Whisk these together with the salt until the mixture is completely smooth before adding the milk.

Gradual addition: Pour in the milk slowly while stirring constantly. Keep cooking until the sauce thickens enough to coat the cannelloni.

Filling and arranging the tubes

Fill gently: Work the ricotta mixture into each tube without crushing the pasta. A small spoon can help if you do not have a piping bag.

Sauce underneath: The thin layer at the bottom of the dish keeps the pasta from sitting directly on the dry base; spread the remaining sauce over the top before baking.

Baking and serving

Cook through: Bake at 180°C for about 20 minutes, then use the hotter oven setting or grill for about 5 minutes to brown the top.

Let it stand: Rest the dish for 5 minutes before serving so the sauce and filling settle slightly. Serve with a crisp green salad or vegetables.

Recipe notes & tips

• Drain the cooked spinach well before adding it to the ricotta.
• Grate the Parmigiano freshly so it is easy to divide between the filling and topping.
• Add the milk to the flour-and-butter mixture gradually to help prevent lumps.
• Spread sauce over the full layer of pasta so the tubes are covered as they bake.
• Allow the dish to rest for 5 minutes before serving.

Variations

• Add nutmeg: Grate a little into the white sauce for a warm, aromatic note.
• Use a different cheese: Replace some of the Parmigiano with another hard Italian-style cheese.
• Add herbs: Stir chopped fresh basil or parsley into the spinach and ricotta filling.
• Include garlic: Cook a little finely chopped garlic with the spinach for extra savoury flavour.
• Add tomato: Serve with a spoonful of tomato sauce alongside for a brighter contrast.

Common mistakes to avoid

• Watery spinach: Drain it thoroughly before mixing so the filling does not become loose.
• Lumpy sauce: Whisk the flour and butter smooth, then add the milk gradually while stirring.
• Uncovered pasta: Spread the remaining sauce over the tubes so they are coated for baking.
• Overfilling tubes: Fill them carefully without forcing the mixture in, which can split the pasta.
• Skipping the rest: Leave the baked dish for 5 minutes so it is easier to serve.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, in the oven or microwave; add a little milk or sauce if the pasta seems dry.

Frequently asked questions