Ricotta and spinach baked cannelloni

Ricotta and spinach baked cannelloni

Based on 119 ratings
Carla Matthäus

Carla Matthäus

Contributor

"Don’t be put off by the length of the recipe—it’s easier than it sounds and worth every step! Instead of making a fresh pasta dough and rolling out lasagne sheets to form the cannelloni, we opt for shop-bought lasagne sheets and fill these. If you use dried cannelloni shells, you will need to bake the dish for approx. 45 min. rather than 20 min. and make a slightly runnier sauce to ensure the pasta cooks through. Since it’s a heavier dish, I would simply recommend a small green salad on the side and a glass of light red wine—all to be enjoyed in good company!"

Difficulty

Easy 👌

Preparation

30 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
150 g
ricotta cheese
200 g
spinach
½
onion
½ clove
garlic
½
lemon
100 g
tomato purée (passata)
½ tbsp
tomato paste
1½ tbsp
unsalted butter
1 tbsp
flour
150 ml
whole milk
3
fresh lasagna noodles
20 g
Parmesan cheese
62½ g
mozzarella cheese
salt
pepper
sugar
ground nutmeg
vegetable oil (for frying)
MetricImperial

Utensils

oven, cutting board, knife, 2 frying pans, cooking spoon, sieve, citrus press, saucepan, whisk, bowl, rubber spatula, baking dish, grater

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How-To Videos

homemade-tomato-sauce

Homemade tomato sauce

homemade-bechamel

Homemade Béchamel

how-to-grate-cheese

How to grate cheese

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal663
Fat36 g
Protein30 g
Carb53 g

  • Step 1/ 5

    Preheat the oven to 200°C/390°F. Peel and finely dice onion and garlic and chop spinach. Heat some vegetable oil in a frying pan, add half of the onion and garlic and fry until translucent. Add spinach and sautè until just wilted, approx. 2 min. Remove from heat and drain in a sieve.
    • ½ onion
    • ½ clove garlic
    • 200 g spinach
    • vegetable oil (for frying)
    • oven
    • cutting board
    • knife
    • frying pan
    • cooking spoon
    • sieve

    Preheat the oven to 200°C/390°F. Peel and finely dice onion and garlic and chop spinach. Heat some vegetable oil in a frying pan, add half of the onion and garlic and fry until translucent. Add spinach and sautè until just wilted, approx. 2 min. Remove from heat and drain in a sieve.

  • Step 2/ 5

    Juice the lemon. Heat some vegetable oil in another frying pan, fry the remaining onion and garlic, and deglaze with lemon juice. Add tomato purée and tomato paste and season with salt, pepper, and sugar to taste. Stir well and let simmer over medium-low heat until reduced.
    • ½ lemon
    • 100 g tomato purée (passata)
    • ½ tbsp tomato paste
    • salt
    • pepper
    • sugar
    • citrus press
    • frying pan

    Juice the lemon. Heat some vegetable oil in another frying pan, fry the remaining onion and garlic, and deglaze with lemon juice. Add tomato purée and tomato paste and season with salt, pepper, and sugar to taste. Stir well and let simmer over medium-low heat until reduced.

  • Step 3/ 5

    For the béchamel sauce, melt butter in a saucepan. Whisk in flour and milk and stir lightly until creamy. Season with salt, pepper, and nutmeg to taste. Meanwhile, transfer drained spinach to a bowl and add the ricotta. Mix well and season with salt, pepper, and nutmeg to taste.
    • 1½ tbsp unsalted butter
    • 1 tbsp flour
    • 150 ml whole milk
    • 150 g ricotta cheese
    • salt
    • pepper
    • ground nutmeg
    • saucepan
    • whisk
    • bowl
    • rubber spatula

    For the béchamel sauce, melt butter in a saucepan. Whisk in flour and milk and stir lightly until creamy. Season with salt, pepper, and nutmeg to taste. Meanwhile, transfer drained spinach to a bowl and add the ricotta. Mix well and season with salt, pepper, and nutmeg to taste.

  • Step 4/ 5

    Grease the bottom of a baking dish and add tomato sauce and half of the béchamel sauce. Place some of the spinach and ricotta cheese mixture on a fresh lasagna sheet and carefully roll it together. Transfer the roll to the baking dish, seam side facing down. Repeat the process with the remaining lasagna sheets and spinach filling.
    • 3 fresh lasagna noodles
    • baking dish

    Grease the bottom of a baking dish and add tomato sauce and half of the béchamel sauce. Place some of the spinach and ricotta cheese mixture on a fresh lasagna sheet and carefully roll it together. Transfer the roll to the baking dish, seam side facing down. Repeat the process with the remaining lasagna sheets and spinach filling.

  • Step 5/ 5

    Cover the rolls with the rest of the béchamel sauce. Sprinkle with freshly grated Parmesan. Using your hands, break the mozzarella into smaller pieces and spread on top. Bake at 200°C/390°F for approx. 20 min. and allow to cool before serving. Enjoy!
    • 20 g Parmesan cheese
    • 62½ g mozzarella cheese
    • grater

    Cover the rolls with the rest of the béchamel sauce. Sprinkle with freshly grated Parmesan. Using your hands, break the mozzarella into smaller pieces and spread on top. Bake at 200°C/390°F for approx. 20 min. and allow to cool before serving. Enjoy!

  • Enjoy your meal!

    Ricotta and spinach baked cannelloni

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