Cannelloni di Magro Recipe

Ingredients

• 8cannelloni or lasagne sheets
• 500 graw spinach, cleaned
• 400 gricotta
• 120 gParmigiano Reggiano, finely grated and divided
• to tastesalt and pepper
• 1 pinchnutmeg
• 1 largeegg
• to tastebéchamel sauce

Instructions

1. 1

   Cook the spinach

   Clean and wash the spinach, then boil it in salted water for 2 minutes. Drain it and rinse under cold water to cool it quickly and help preserve its green colour. Leave it in a colander for 1 hour to drain.

2. 2

   Mix the filling

   Squeeze out as much liquid from the spinach as possible, then chop it finely. Combine the ricotta, spinach, egg, 85 g of the grated Parmigiano Reggiano, nutmeg, salt and pepper in a bowl. Mix thoroughly and refrigerate until needed.

3. 3

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the pasta sheets in batches for 1 minute each, in a single layer in a shallow, wide pot so they do not stick together. Lift them out with a slotted spoon and lay them on a clean tea towel to cool.

4. 4

   Roll the cannelloni

   Place one-eighth of the filling along the long side of a cooked pasta sheet. Roll the sheet around the filling to make a cannellone, then repeat with the remaining sheets and filling.

5. 5

   Arrange in the dish

   Choose an oven dish large enough to hold the cannelloni snugly. Spray it with cooking oil or brush it with melted butter, then spread béchamel across the base, including the corners. Arrange the cannelloni in one layer.

6. 6

   Add the topping

   Cover the cannelloni with the remaining béchamel sauce and sprinkle over the remaining 35 g of Parmigiano Reggiano.

7. 7

   Bake until golden

   Bake in a preheated oven at 180°C for 20 minutes. Grill at 200°C for 5 minutes, or until the top is lightly golden.

8. 8

   Serve straight away

   Serve the cannelloni immediately.

What is cannelloni di magro?

Cannelloni are pasta tubes or rolled sheets filled and baked with sauce. The name di magro refers to a meat-free style, often filled with ricotta and greens.

Here, spinach and ricotta make a soft, savoury centre, while béchamel and Parmigiano form a creamy, lightly browned top. The pasta sheets are briefly cooked before rolling, making them easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 30g protein, 58g carbs, 32g fat.

The pasta sheets provide most of the carbohydrates, while ricotta, Parmigiano and béchamel contribute much of the fat and some protein; spinach and egg add further nutrients. Serve a moderate portion with a generous green salad or vegetables to balance the plate.

The spinach and ricotta filling

Spinach: Cooling it under cold water helps stop the cooking and retains its colour. The hour of draining, followed by a thorough squeeze, matters because excess water can make the filling loose.

Ricotta: Use it as the creamy base, mixing it with finely chopped spinach, egg and most of the cheese. The egg helps the filling hold together as it bakes.

Handling the pasta sheets

Batch cooking: Keep the sheets in a single layer in a wide, shallow pot and cook them for just 1 minute. This reduces the chance of sticking and keeps them pliable enough to roll.

Cooling: Lift each sheet out with a slotted spoon and lay it flat on a clean tea towel. If sheets overlap while warm, they may cling together.

Rolling and arranging

Filling: Divide it evenly, using one-eighth for each sheet. Place it along the long side and roll the pasta around it without pressing so hard that filling escapes.

Dish: Choose a snug-fitting oven dish and spread béchamel right to the corners before adding the rolls. A single layer helps them bake evenly under the sauce.

Getting the texture right

Sauce: Béchamel covers the pasta and keeps the top from drying out as it bakes. Spread it over the rolls evenly, then finish with the reserved Parmigiano.

Finish: The bake softens the pasta and warms the filling; the short grill gives the cheese a little colour. Watch closely during grilling and take the dish out when the top is lightly golden.

Timing the preparation

Drain: Allow the spinach its full 1 hour in the colander, then squeeze it well before making the filling. You can mix the filling during this waiting time.

Bake: The oven stage takes 20 minutes at 180°C, followed by 5 minutes under the grill at 200°C. Serve straight from the oven, once the dish has stopped bubbling vigorously.

What to serve alongside

A crisp green salad dressed simply with vinegar or lemon offers a fresh contrast to the creamy sauce. Steamed or roasted vegetables also work well alongside the pasta.

Since the cannelloni already contain pasta, ricotta and cheese, keep any side dish light and let the baked dish remain the centre of the meal.

Recipe notes & tips

• Squeeze the cooked spinach firmly so the filling does not become watery.
• Chop the spinach finely to make the filling easier to spread along the pasta.
• Cook the sheets in batches and keep them in a single layer to prevent sticking.
• Use a dish that holds the rolls snugly without stacking them.
• Check the dish closely during the final 5 minutes under the grill.

Variations

• Add herbs: Stir chopped parsley into the ricotta filling for a fresh herbal note.
• Use fresh pasta: Choose fresh lasagne sheets and briefly cook them as directed before rolling.
• Add garlic: Cook a little finely chopped garlic with the spinach for a more savoury filling.
• Change the greens: Replace some of the spinach with cooked, well-drained Swiss chard.
• Make it cheesier: Add a little extra grated Parmigiano to the filling and reduce the amount sprinkled on top.

Common mistakes to avoid

• Wet spinach: Squeeze it thoroughly after draining so the filling stays firm.
• Overcooked sheets: Keep the pasta cooking to 1 minute so it remains easy to roll.
• Stuck pasta: Cook sheets in a single layer in batches rather than piling them into the pot.
• Uneven filling: Divide it into eight portions before rolling for more consistent cannelloni.
• Pale topping: Grill briefly at 200°C, watching closely so the cheese colours without burning.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish at 180°C until hot throughout; cover loosely if the top is browning too quickly.

Frequently asked questions