Bloomsdale Spinach Cannelloni

Ingredients

• 454 g (1 lb)fresh spinach
• 454 g (1 lb)ricotta cheese
• 60 ml (¼ cup)pesto
• 25 g (¼ cup)finely grated Parmesan cheese
• a pinchnutmeg
• 7.5 ml (½ tablespoon)freshly ground black pepper
• 15 ml (1 tablespoon)salt
• as neededolive oil, for sautéing
• 100 gunsalted butter
• 90 gplain flour
• 950 ml (4 cups)milk, warmed if possible
• a pinchnutmeg
• 1bay leaf
• 1 canSan Marzano tomatoes
• 60 ml (4 tablespoons)olive oil
• 1yellow onion, finely diced
• 4 clovesgarlic, finely diced
• 1 bunchfresh basil, chopped
• to tastesalt
• as neededcannelloni pasta tubes
• as needed, optionalextra Parmesan cheese, for baking

Instructions

1. 1

   Wilt the spinach

   Warm a drizzle of olive oil in a wide pan over medium heat. Add the spinach and sauté until completely wilted. Take the pan off the heat and leave the spinach to cool fully; squeeze out excess moisture and chop it very finely.

2. 2

   Mix the filling

   In a large bowl, combine the spinach, ricotta, pesto, Parmesan, a pinch of nutmeg, black pepper and salt. Mix until smooth and evenly blended, then transfer to a piping bag and set aside.

3. 3

   Start the béchamel

   Melt the butter in a saucepan over low heat. Add the flour and stir constantly for about 3 minutes, without letting it brown. Remove the pan from the heat and gradually whisk in the milk until smooth.

4. 4

   Thicken the sauce

   Return the saucepan to low heat and add the nutmeg and bay leaf. Cook gently, stirring, until slightly thickened, about 5 minutes. Remove and discard the bay leaf, leave the sauce to cool briefly, and transfer it to a piping bag if desired.

5. 5

   Simmer the tomatoes

   Heat the olive oil in a heavy pot over low heat. Add the onion and garlic and cook gently for about 5 minutes, until soft and translucent but not browned. Add the tomatoes, crushing them by hand or with a spoon, then stir in the basil. Simmer over low heat for about 1 hour, stirring occasionally, until rich and fragrant; season with salt to taste.

6. 6

   Fill the pasta

   Preheat the oven to 190°C (375°F). Spread a thin layer of tomato sauce over the bottom of a baking dish. Pipe the spinach–ricotta filling into 18 cannelloni tubes and arrange them in a single layer in the dish.

7. 7

   Layer the sauces

   Spoon the remaining tomato sauce over the pasta, then pour the béchamel evenly on top. Scatter over extra Parmesan if using.

8. 8

   Bake and rest

   Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for a further 10–15 minutes, until bubbling and lightly golden. Leave to rest for 10 minutes before serving.

What is spinach cannelloni?

Cannelloni are pasta tubes filled with a savoury mixture, covered with sauce and baked. This version follows a French–Italian country-style approach, bringing together spinach and ricotta with tomato sauce and béchamel.

The combination makes the dish especially comforting: the tomato brings brightness, while the creamy filling and white sauce make each portion feel generous.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 34g protein, 75g carbs, 43g fat.

The pasta, flour and milk provide much of the carbohydrate, while butter, olive oil, ricotta and pesto contribute most of the fat. Ricotta, Parmesan and milk supply protein. Balance a serving with a generous green salad or vegetables, especially if you are serving the cannelloni as the main course.

The spinach and ricotta filling

Wilted spinach: cook it until fully collapsed, then let it cool before squeezing it dry. Removing excess water helps keep the filling rich rather than loose.

Ricotta and pesto: chop the squeezed spinach finely so it mixes evenly with the ricotta. Pesto, Parmesan, pepper and nutmeg season the filling throughout.

A smooth béchamel

The roux: cook the flour in the melted butter for about 3 minutes, stirring all the while and keeping it pale. Taking the pan off the heat before adding milk helps you whisk the liquid in smoothly.

The finish: return the sauce to low heat and stir for about 5 minutes, until it thickens slightly. It should still be pourable enough to spread over the pasta.

Slow-simmered tomato sauce

Soft aromatics: cook the diced onion and garlic gently for about 5 minutes, stopping when they are translucent rather than browned. This gives them time to soften without adding a toasted flavour.

Long simmer: crush the tomatoes into the pot and add the basil, then simmer for about 1 hour. Stir occasionally and season with salt at the end.

Filling and baking the tubes

Piping: use a piping bag to guide the spinach mixture into the cannelloni tubes. Arrange the filled pasta in one layer over a thin bed of tomato sauce.

Sauce coverage: spoon the remaining tomato sauce over the tubes before adding the béchamel. Covering the dish for the first 30 minutes, then uncovering it for 10–15 minutes, gives the pasta time to bake before the top turns lightly golden.

Serving and timing

The tomato sauce needs about 1 hour to simmer, so make it while planning the rest of the preparation. The oven stage takes 40–45 minutes, followed by a 10-minute rest.

Serve the cannelloni hot, with a crisp green salad or simply dressed vegetables alongside. The rest helps the sauces settle so the portions are easier to lift from the dish.

Recipe notes & tips

• Squeeze the cooled spinach thoroughly so its moisture does not loosen the filling.
• Keep stirring the flour and butter over low heat to prevent the roux from browning.
• Warm the milk before whisking it into the roux if convenient.
• Use a heavy pot and a low flame for the long tomato-sauce simmer.
• Pipe the filling into the tubes for neater, more even filling.
• Let the baked dish stand for 10 minutes before serving.

Variations

• Add herbs: Stir chopped parsley into the spinach and ricotta filling.
• Use another green: Replace some of the spinach with cooked, well-drained chard.
• Make it extra cheesy: Scatter more Parmesan over the top before baking.
• Add a little heat: Mix chilli flakes into the tomato sauce.
• Boost the basil: Tear a few fresh leaves over the dish just before serving.

Common mistakes to avoid

• Wet spinach: Squeeze it thoroughly after cooling so the filling stays firm.
• Lumpy béchamel: Add the milk gradually off the heat and whisk until smooth.
• Browning the roux: Keep the heat low and stir constantly for its 3-minute cook.
• Rushing the tomato sauce: Simmer it gently for about 1 hour to develop its rich texture.
• Uncovered baking from the start: Keep the foil on for the first 30 minutes, then uncover for 10–15 minutes.
• Serving straight from the oven: Rest the dish for 10 minutes so it is easier to portion.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven, covered with foil, until hot throughout; add a small splash of water or milk if the sauce has thickened.

Frequently asked questions