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Ricotta and spinach cannelloni

⏱ 30 min🍳 10 min👤 4 pp★★★☆☆

This recipe for cannelloni with ricotta and spinach is a classic of Italian cuisine. It is a proper, delicious alternative to the traditional cannelloni or lasagna with Bolognese meat sauce, and perfect for vegetarians. It is a really tasty main course, made with some lovely spinach and fresh ricotta mixed together with a handful of parmesan. To complete the ensemble of wonderful flavours, a generous helping of homemade béchamel sauce. And then into the oven! The beauty of this cannelloni with ricotta and spinach is that it can be made well in advance or even the day before: when you take it out of the oven make sure you cover it with tin foil. The next day heat the oven to a moderate temperature and gently warm your cannelloni. It will be even better!

Ingredients

Nutritional values 520 kcal / serving
Protein
22g
Carbohydrates
45g
Fat
28g
Fiber
3g

* approximate values per serving

Information
30 minutes Total time
10 minutes Active time
Serves 4 persons
★★★☆☆ Challenging

Preparation

Prepare a béchamel sauce with 250g, 20g of oil and 20g of flour, a little nutmeg, salt and pepper. Make the lasagne sheets either by using a fresh pasta dough or by some sheets freshly made. Cook the spinach for 2 minutes in boiling water and then squeeze out all the water really thoroughly. Grate the Parmesan, set aside a little and mix the rest with the ricotta and a little salt and pepper. Cut the lasagna into 5x7cm strips, fill them with the ricotta and spinach mixture, and roll them up to form a lasagna cannelloni. Arrange them neatly in an oven dish or casserole and coat well with the béchamel sauce. Sprinkle with grated cheese, then place under the grill for 10 minutes.

Tips
If you like the idea of giving a little touch of something extra to your cannelloni, ‘stain’ the base of the oven dish and the surface of the pasta with fresh tomato sauce. If you’re not particularly bothered about keeping it strictly vegetarian, you could add some diced ham or mortadella to the filling.
Trivia
Outside Italy, this type of pasta is not always called "cannelloni". In Britain, for example, it is often cited in the singular, ‘cannellone’, because it is easier to pronounce than the plural. Elsewhere they refer to it as ‘manic he’ or ‘sleeves’.

Step by step

Ingredients
Ingredients
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Additional information

Cannelloni Ricotta and Spinach with Creamy Bechamel

The Cannelloni Ricotta and Spinach can be further personalized with a delicious creamy bechamel. To prepare it, use 250 grams of milk, 20 grams of oil, and 20 grams of flour, adding a pinch of nutmeg, salt, and pepper for flavor. This variant makes the dish even richer and tastier, perfect for a Sunday lunch or a special dinner. Once the bechamel is cooked, pour it generously over the cannelloni before baking them. You can also gratin the surface with some grated cheese to achieve a golden crust. This version is ideal for those who love intense flavors and a creamy texture that envelops each bite.

Cannelloni Ricotta and Spinach Marchigiana Style

For an authentic touch, try the Cannelloni Ricotta and Spinach Marchigiana Style. This preparation typical of the Marche region uses fresh, local ingredients, paying homage to the culinary tradition of the area. The spinach is quickly cooked to maintain its vibrant and nutritious color, while the ricotta, usually homemade, adds an unmistakable creaminess. The bechamel is prepared traditionally, creating a perfect balance of flavors. Served with a side of mixed salad, these cannelloni can become the main dish of a family dinner or a gathering among friends, celebrating the richness of Marchigiana cuisine.

Cannelloni Ricotta and Spinach Light without Bechamel

If you are looking for a lighter version of Cannelloni Ricotta and Spinach, you can omit the bechamel and opt for a simple tomato sauce or a dressing based on Greek yogurt. This light preparation keeps the fresh flavors of the ingredients intact without weighing down the dish. By using low-fat ricotta and boiling the spinach, you will further reduce the calories without sacrificing taste. This variant is perfect for those on a low-calorie diet or for anyone wanting a healthier meal, yet still rich in nutrients and flavors. The cannelloni prepared this way are light and tasty, perfect for a light summer dinner.

Nutritional Benefits of Cannelloni Ricotta and Spinach

The Cannelloni Ricotta and Spinach are not only a tasty dish but also nutritious. Spinach is rich in vitamins A, C, and K, as well as minerals like iron and calcium, which support bone health and the immune system. Ricotta, a source of protein and calcium, contributes to muscle well-being and bone health. A serving of Cannelloni Ricotta and Spinach contains approximately 350-400 calories, depending on the ingredients used. By choosing lighter variants or fresh ingredients, you can make this dish even healthier without giving up on flavor. It is an excellent choice for a balanced and nutritious meal.

Can Cannelloni Ricotta and Spinach be Frozen?

Yes, you can freeze Cannelloni Ricotta and Spinach to preserve them for longer. It is advisable to do this before cooking them, in order to maintain the freshness of the ingredients. Make sure to wrap them well in plastic wrap or store them in an airtight container to prevent them from drying out or absorbing odors from the freezer. When you want to cook them, there is no need to thaw them; you can simply bake them directly from the freezer, increasing the cooking time by a few minutes. This solution is ideal for always having a tasty and nutritious meal ready in just a few minutes.