Spinach and ricotta cannelloni

Spinach and ricotta cannelloni

Based on 128 ratings
In app
Carla Matthäus

Carla Matthäus

Contributor

"Yes, this is your new comfort food favorite. Cannelloni are pasta tubes you’ll make with a generous filling, covered in tomato sauce and cheese. You can make this one extra special by making the pasta yourself. The cannelloni will be a classic for your weeknight dinners, entertaining guests, or for some indulgent me-time. Accompanied by a simple salad and a glass of wine, enjoy another Italian classic added to your all time favorites."
Difficulty
Easy 👌
Preparation
30 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
150 g
ricotta cheese
200 g
spinach
½
onion
½ clove
garlic
½
lemon
100 g
tomato purée (passata)
½ tbsp
tomato paste
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)
butter (for greasing)

Utensils

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

Nutrition per serving

Cal663
Fat36 g
Protein30 g
Carb53 g
Ad
  • 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.
    • 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
    • butter (for greasing)
    • 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!

    Spinach and ricotta cannelloni
FAQ

Follow our recipe by preheating your oven to 200°C/390°F. Mix sautéed garlic, spinach, and onion with ricotta to wrap in lasagna sheets. Mix the same veggies with tomato paste to spread over,alongside béchamel sauce. Layer and top with cheese to bake until golden and bubbly.

How-To Videos

See all
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

Tags

Ad

More delicious ideas for you

Ad
or
To comment and share your experience, please sign up!