Indulge in the classic flavors of Italy with our irresistible Cannelloni with Spinach and Ricotta recipe! This beloved vegetarian dish features tender cannelloni tubes generously stuffed with a creamy blend of fresh ricotta cheese and nutrient-rich spinach. Layered with a vibrant homemade tomato sauce or a rich béchamel sauce and topped with melted mozzarella and Parmesan cheese, it’s baked to golden-brown perfection . Perfect for a satisfying family meal or a meatless main course that’s sure to impress!
Ingredients
6 cannelloni tubes
16oz can of San Marzano crushed tomatoes
2 cloves of garlic, minced
16oz fresh spinach
8oz whole milk ricotta
1 tbsp grated Parmesan cheese
1/2 tsp lemon zest
1/8 tsp nutmeg
Bechamel sauce
2 1/2 tbsp butter
1/8 cup flour
2 cups warm milk
1/8 tsp nutmeg
Fine sea salt and ground black pepper
Olive oil
Method
Heat the olive oil in a pan over medium heat, add the garlic and cook for 1 minute.
Add the tomatoes and simmer for 20 minutes. Salt and pepper to taste.
In a large skillet, wilt the spinach over medium heat in batches, squeeze and water out of the spinach, and then chop.
Mix spinach with the ricotta, Parmesan, lemon zest, 1/8 tsp of nutmeg, mix until combined, and salt and pepper to taste.
Preheat oven to 350 degrees.
Pour tomato sauce into a small glass baking dish.
Fill the cannelloni with the spinach / ricotta mixture, you may have to use a piping bag, and lay on top of the sauce in the baking dish.
Melt butter in a pan, add the flour and stir to create a roux., cook for 1-2 minutes.
Add the warm milk and nutmeg, whisk until smooth, simmer for 5 minutes, stirring often until thickened.
Spoon the bechamel sauce over the cannelloni and top with Parmesan cheese.
Bake for 45-50 minutes, until bubbly and pasta is cooked.
Let rest 5 minutes and serve.
