Spinach and ricotta cannelloni pasta


The cannelloni are a classic Italian stuffed pasta dish. Filled with delicate and tasty union of ricotta and spinach and baked in the oven, along with a generous layer of béchamel sauce, this recipe is a perfect meal for family dinners. You can find a great recipe for homemade béchamel sauce right here on this website.

Spinach and ricotta cannelloni pasta


For 4 Person(s)


  • 1 liter of béchamel sauce
  • 12 dried tubes cannelloni pasta
  • 1 egg
  • 150 g ricotta
  • 500 g of fresh spinach
  • 0.25 cup grated Parmesan cheese
  • 1 pinch (or more) salt and pepper

Spinach and ricotta cannelloni pasta Directions

  1. Clean the spinach. Blanch in boiling salted water for 3-4 minutes, drain and set aside to cool. With your hands squeeze the spinach to eliminate the excess of water then chop roughly.
  2. In a bowl mix the spinach with ricotta, egg, salt and pepper.

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  3. Take squared or rectangular baking tray and spread a layer of béchamel sauce on the bottom. Helping yourself with the handle of a fork or spoon fill about 12 dried cannelloni tubes until you have used all the stuffing and place them in the baking tray. Leave small gaps between the tubes.

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  4. Cover the cannelloni with the rest of the sauce and sprinkle with grated Parmesan.

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  5. Cover baking tray with aluminum foil and bake in preheated oven at 200° C according to the manufacturer's cooking time. Generally 25 - 35 minutes. Remove the aluminum foil and continue baking for another 5 - 10 minutes until the surface is golden brown. Remove the pan from the oven and let rest for at least 10 minutes before serving.

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Nutrition facts

Per Serving


Monday, 27 February 2017
really tasty. good ratio of ricotta and spinach. easy step-by-step recipe - bonnie bennet

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