📝 About This Recipe
Transport your kitchen to the heart of Tuscany with this elegant, soul-warming classic. Delicate pasta tubes are hand-stuffed with a creamy blend of fresh baby spinach and pillowy whole-milk ricotta, then nestled in a vibrant, homemade marinara and topped with a velvety Béchamel. It’s a labor of love that rewards you with layers of melted cheese, aromatic nutmeg, and a perfect golden crust.
🥗 Ingredients
The Spinach and Ricotta Filling
- 500 grams Fresh Baby Spinach (washed and stems removed)
- 500 grams Whole Milk Ricotta Cheese (drained of excess whey)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 large Egg (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 2 cloves Garlic (minced)
The Pasta and Red Sauce
- 12-16 pieces Dried Cannelloni Tubes (no-boil variety or par-boiled)
- 2 cups Marinara Sauce (high-quality store-bought or homemade)
- 1 tablespoon Extra Virgin Olive Oil
The Béchamel and Topping
- 50 grams Unsalted Butter
- 50 grams All-purpose Flour
- 2 cups Whole Milk (warmed)
- 1.5 cups Mozzarella Cheese (shredded)
- 1/4 cup Fresh Basil (torn for garnish)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Lightly grease a large 9x13 inch baking dish with olive oil.
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2
In a large skillet over medium heat, wilt the spinach with a splash of water and the minced garlic. This should take about 3 minutes.
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3
Transfer the wilted spinach to a colander and squeeze out every drop of moisture using a clean kitchen towel. This prevents the cannelloni from becoming watery.
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4
Finely chop the squeezed spinach and place it in a large mixing bowl. Add the ricotta, grated Parmigiano-Reggiano, beaten egg, nutmeg, salt, and pepper. Mix until well combined.
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5
Transfer the ricotta mixture into a piping bag with a wide nozzle (or a zip-top bag with the corner snipped off). This makes filling the tubes much cleaner and faster.
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6
To make the Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but doesn't brown.
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7
Gradually whisk in the warm milk, a little at a time, to avoid lumps. Simmer gently for 5 minutes until thickened, then season with salt and a pinch of nutmeg.
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8
Spread about 1 cup of the marinara sauce evenly over the bottom of your prepared baking dish.
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9
Carefully pipe the ricotta filling into each cannelloni tube until full, then arrange them in a single layer in the baking dish.
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10
Pour the remaining marinara sauce over the center of the tubes, leaving the ends slightly exposed for a rustic look.
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11
Pour the creamy Béchamel sauce over the top of the marinara, then sprinkle generously with the shredded mozzarella.
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12
Cover the dish with foil (ensure it doesn't touch the cheese) and bake for 20 minutes.
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13
Remove the foil and bake for another 15-20 minutes until the cheese is bubbling and golden brown on top.
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14
Let the dish rest for 5-10 minutes before serving. This allows the filling to set so you get clean slices. Garnish with fresh basil.
💡 Chef's Tips
Squeeze the spinach until it is bone-dry to avoid a soggy filling. Always use freshly grated nutmeg; the pre-ground version lacks the floral aroma essential for this dish. If using dried pasta tubes that aren't 'no-boil', par-boil them for exactly 4 minutes so they are pliable but firm. For a richer filling, add 100g of goat cheese to the ricotta mixture. Make sure your Béchamel is smooth by adding the milk very slowly at the beginning.
🍽️ Serving Suggestions
Serve with a crisp Arugula salad tossed in a lemon-balsamic vinaigrette. Pair with a glass of light-bodied Italian red wine like Chianti or Barbera. A side of warm, buttery garlic bread is perfect for mopping up the extra sauce. Offer extra red chili flakes on the table for those who enjoy a bit of heat. Finish the meal with a light lemon sorbet to cleanse the palate.