Spinach & Ricotta Cannelloni

Introduction: Why Spinach & Ricotta Cannelloni Works

Spinach & Ricotta Cannelloni is a comforting Italian classic that balances creamy cheese with vibrant spinach and a silky béchamel sauce.
This dish shines because it combines simple, quality ingredients and a method that rewards patience: blanching the spinach to concentrate flavor, draining thoroughly to avoid a watery filling, and using a ricotta mixture enriched with Parmesan and nutmeg for depth.
The technique is straightforward, and the result is a satisfying pasta bake that can be made ahead and frozen for later.
Ideal for weeknight dinners and dinner parties alike, cannelloni scales easily and delivers generous portions.
In this article you'll find clear steps for preparing the filling, assembling the tubes, making a smooth béchamel, and baking everything to golden perfection.
You’ll also learn tips to keep the filling from being watery, how to use fresh versus dried pasta tubes, and variations to suit gluten-free diets or add herbs and spices.
Whether you’re new to filled pastas or looking to refine your technique, this recipe gives reliable guidance for consistent success.

Gathering Ingredients: What You Need and Why

Ingredients overview and purpose
Before you start cooking, assemble everything so the process is smooth. Here’s a concise ingredient list with why each item matters:

• Fresh spinach — provides color, nutrients, and fresh vegetal flavor; must be well-drained.
• Ricotta cheese — forms the creamy base of the filling; choose whole-milk ricotta for best texture.
• Parmesan (or Pecorino) — adds umami and salt; use finely grated for even distribution.
• Egg — binds the filling so it holds inside the pasta tubes.
• Nutmeg — a tiny amount brightens the cheese mixture.
• Dried cannelloni tubes or fresh lasagna sheets — dried tubes are convenient; fresh sheets can be rolled.
• Milk, butter, and flour — for the béchamel that keeps the bake creamy.
• Tomato sauce or marinara — provides acidity and a contrasting flavor to the rich filling.

Tip: measure the ricotta and spinach by weight when possible to ensure a consistent ratio; roughly 400–450g ricotta to 300–350g cooked and squeezed spinach produces a balanced filling.
Substitutions:

• Frozen spinach — thaw and squeeze out all liquid before mixing.
• Vegan option — use tofu blended with nutritional yeast and a plant-based béchamel.

With the ingredients prepped and understood, the cooking flow becomes much easier and errors (like watery filling) are avoided.

Preparing the Spinach & Ricotta Filling

Step-by-step filling preparation
Start by blanching the spinach briefly in boiling water for 30–60 seconds to wilt and remove raw edge, then transfer to an ice bath to preserve color.
Squeeze the spinach very dry using a clean kitchen towel or several layers of paper towel—this is crucial to avoid a runny filling.
In a mixing bowl combine the ricotta, finely chopped and well-drained spinach, grated Parmesan, one beaten egg, a pinch of salt, freshly ground black pepper, and a small grating of nutmeg.
For extra flavor, stir in a tablespoon of finely chopped fresh basil or parsley and a small clove of minced garlic that’s been softened in olive oil—but don’t add wet ingredients that can introduce moisture.
Texture check: the mixture should be creamy but not soupy; if it seems too dry, a tablespoon of milk or reserved béchamel can be folded in. If too wet, add a tablespoon of fine breadcrumbs or an extra spoonful of ricotta.
Taste and adjust seasoning; remember the Parmesan contributes salt so season lightly at first.
Make-ahead note: the filling can be prepared a day ahead and chilled, which allows flavors to meld and reduces assembly time on baking day.

Making a Silky Béchamel Sauce

Béchamel basics and troubleshooting
Béchamel, or white sauce, creates a creamy cushion under and over the cannelloni, ensuring a tender bake and preventing drying. To make a smooth béchamel: melt butter over medium heat, whisk in an equal weight of flour to form a roux, and cook for 1–2 minutes without browning to remove the raw flour taste.
Gradually add warm milk while whisking constantly to prevent lumps. Continue cooking until the sauce thickens and coats the back of a spoon. Season with salt, white pepper if available, and a tiny pinch of nutmeg.
For a richer sauce, substitute half the milk with cream or stir in a knob of butter at the end. If your béchamel forms lumps, pass it through a fine sieve and return to the pan to reheat gently while whisking.
Consistency tip: it should be pourable but thick enough to coat the pasta. If too thin, simmer gently to reduce; if too thick, whisk in a splash of milk.
Make-ahead: béchamel holds in the fridge for 2–3 days; reheat gently and whisk until smooth before using.
The combination of béchamel and a little tomato sauce offers both creaminess and acidity, balancing the rich ricotta filling in the finished dish.

Assembling the Cannelloni Tubes

Assembly method for neat, even tubes
Assembling cannelloni is the most satisfying part and determines how the dish bakes. If using dried tubes, they can be filled raw if your sauce and béchamel provide enough moisture to cook them through; otherwise, pre-soak or parboil according to package instructions. If using fresh pasta sheets, briefly blanch or use softened lasagna sheets to roll the filling.
Transfer the ricotta-spinach filling into a piping bag or a zip-top bag with the corner snipped off for clean filling; this minimizes mess and ensures even distribution. Hold each tube horizontally and pipe filling until it’s nearly full but not overstuffed; overfilling can cause splitting or uneven baking.
Place a thin layer of sauce or béchamel in the bottom of the baking dish to prevent sticking and to anchor the tubes. Line the filled tubes snugly in a single layer without crowding, and spoon more sauce and béchamel over the top, ensuring each tube is well-covered.
Finish with grated Parmesan and, if desired, a light sprinkle of breadcrumbs for a golden top.
Pro tip: arrange tubes seam-side down when rolling fresh pasta; this helps them keep their shape during baking and creates a neat presentation when served.

Baking and Timing: How to Get a Perfectly Cooked Cannelloni

Bake times, temperatures and checks
Preheat your oven to 180°C (350°F). Cover the assembled cannelloni loosely with foil for the first part of baking to trap steam and ensure the pasta cooks through without the top browning too quickly. Bake covered for approximately 25–30 minutes, then remove the foil and bake for an additional 10–15 minutes until the top is bubbling and golden.
If you used dried uncooked tubes, you may need an extra 10–15 minutes covered, depending on the thickness of the pasta and the moisture in your sauce. Check doneness by inserting a small knife into the center of a tube; it should slide in easily without resistance.
Resting: let the cannelloni rest for 10 minutes after removing from the oven. This rest time helps the filling set so slices hold their shape when served.
Temperature note: ovens vary—use visual cues (bubbling sauce, golden top) and the knife test rather than relying solely on time.
Serving suggestion: garnish with torn fresh basil, chopped parsley, and an extra drizzle of good olive oil for brightness. Serve with a crisp green salad and a glass of medium-bodied white or light red wine for a complete meal.

Final Presentation and Serving Ideas

Plating, garnishes, and pairings
A well-presented cannelloni makes the meal feel special. When serving, use a wide, shallow spoon to lift individual tubes onto warmed plates so they retain heat. Garnish each portion with a sprinkle of finely grated Parmesan, torn basil leaves, and a crack of black pepper.
For color contrast, add a scattering of microgreens or a small salad of peppery rocket dressed lightly with lemon and olive oil. Bread pairing: provide warm, crusty bread or focaccia to mop up the béchamel and sauce.
If serving at a dinner party, cut the cannelloni into neat portions and place them on a platter topped with an additional ladle of warm sauce to keep everything glossy and saucy.
Leftover ideas: turn leftovers into a layered lasagna-style bake by arranging slices in a dish, adding extra béchamel and cheese, and baking until warmed through. Cannelloni also freezes well—wrap tightly and store for up to 2 months; thaw overnight in the refrigerator before reheating.
Drink pairings: a crisp Pinot Grigio or an unoaked Chardonnay works well; for red, a light Chianti or Sangiovese complements the tomato and cheese without overpowering the dish.

Variations, Troubleshooting and Make-Ahead Tips

Customizations and solutions to common problems
Variations: try adding sautéed mushrooms or caramelized onions to the ricotta mixture for extra umami; fold in cooked pumpkin purée and sage for an autumnal twist; or replace ricotta with a béchamel-thickened combination of mascarpone and spinach for a richer mouthfeel. For a meaty version, brown minced veal or pork, season well, and mix into the filling or spoon as a layer beneath the tubes.
Gluten-free option: use gluten-free cannelloni tubes or make thin gluten-free lasagna sheets to roll. Ensure your béchamel uses a gluten-free flour blend.
Troubleshooting: if the filling is watery, squeeze more liquid from the spinach and consider adding breadcrumbs or extra ricotta to firm it up; if the béchamel is lumpy, strain and rewhisk over low heat. If the top browns too quickly, cover with foil until the final minutes.
Make-ahead and freezing: assemble the cannelloni and cover tightly; refrigerate for up to 24 hours before baking, or freeze unbaked for up to 2 months. To bake from frozen, add 10–20 minutes to the covered bake time and check for doneness.
Storing leftovers: refrigerate for up to 3 days in an airtight container. Reheat in a preheated oven at 160°C (325°F) until warmed through to preserve texture and avoid sogginess.

FAQs (Frequently Asked Questions)

Common questions and short answers

• Can I use frozen spinach?
  Yes—thaw completely and squeeze out as much liquid as possible before mixing into the ricotta.
• Do I need to pre-cook dried cannelloni tubes?
  Not always. If your sauce and béchamel provide plenty of moisture, raw tubes will cook in the oven; otherwise parboil or soak them briefly per package directions.
• How do I prevent the filling from being watery?
  Ensure spinach is thoroughly drained and squeezed, avoid adding wet ingredients, and consider breadcrumbs or extra ricotta to absorb excess moisture.
• Can I make this vegan?
  Yes—use firm tofu blended with nutritional yeast and lemon for the filling, plant-based milk and butter for the béchamel, and vegan cheese for topping.
• How do I store and reheat leftovers?
  Refrigerate up to 3 days; reheat in a 160°C (325°F) oven until warmed through. For frozen portions, thaw overnight before reheating for even results.