Bloomsdale Spinach Cannelloni

At the wildly popular La Bicyclette, Executive Chef Obdiel Luna Narciso likes to believe he brings more than skill to the kitchen. As his bio describes, he evokes a story, namely one centered around “a deep reverence for the land, the people, and the quiet beauty found in a well-prepared meal.”This dish, like many of his, comes rooted in French-Italian country tradition, but borrows from his own travels and memories. “For me, cooking is about more than technique,” he says. “It’s about bringing a sense of place and history to the table, and making people feel truly at home in the moment.” The fresh and indulgent comfort of his cannelloni achieves precisely that.

📝 Ingredients

• 1 pound fresh spinach
• 1 pound ricotta cheese
• 1/4 cup pesto
• 1/4 cup finely grated Parmesan cheese
• Pinch of nutmeg
• 1/2 tablespoon freshly ground black pepper
• 1 tablespoon salt
• Olive oil, for sautéing
• 100 grams unsalted butter
• 90 grams all-purpose flour
• 4 cups milk, warmed if possible
• Pinch of nutmeg
• 1 bay leaf
• 1 can San Marzano tomatoes
• 4 tablespoons olive oil
• 1 yellow onion, finely diced
• 4 cloves garlic, finely diced
• 1 bunch fresh basil, chopped
• Salt, to taste
• Cannelloni pasta tubes
• Extra Parmesan cheese, for baking (optional)

👨‍🍳 Instructions

1. 1--- To make Spinach–Ricotta Filling: ---
2. 2Warm a drizzle of olive oil in a wide pan over medium heat. Add the spinach and sauté until completely wilted. Remove from the heat and allow to cool fully, then squeeze out any excess moisture and chop very finely.
3. 3In a large bowl, combine the spinach with the ricotta, pesto, Parmesan, nutmeg, black pepper and salt. Mix until smooth and well blended. Transfer the filling to a piping bag and set aside.
4. 4--- To make Béchamel Sauce: ---
5. 5Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for about 3 minutes, taking care not to let it brown. Remove the pan from the heat and gradually whisk in the milk until smooth.
6. 6Return the saucepan to low heat, add the nutmeg and bay leaf and cook gently, stirring, until the sauce thickens slightly, about 5 minutes. Remove and discard the bay leaf. Let cool briefly, then transfer to a piping bag if desired.
7. 7--- To make Tomato Sauce: ---
8. 8Heat the olive oil in a heavy pot over low heat. Add the onion and garlic and cook gently until soft and translucent, about 5 minutes, without browning. 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.
9. 9--- To assemble and finish: ---
10. 10Preheat the oven to 375°F (190°C). Spread a thin layer of tomato sauce over the bottom of a baking dish. Pipe the spinach–ricotta filling into the cannelloni tubes and arrange them in a single layer in the dish.
11. 11Spoon the remaining tomato sauce over the pasta, then pour the béchamel evenly on top. Finish with a scattering of Parmesan, if using. Makes 18 tubes.
12. 12Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking until bubbling and lightly golden, 10–15 minutes more. Let rest for 10 minutes before serving.