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Cannelloni with Ricotta and Spinach Recipe

Cannelloni with Ricotta and Spinach Recipe is a first typical homemade dish of Italian cuisine. They present the classic dish of stuffed pasta prepared on sunday lunch. Cannelloni success is due to the fact that they are a really tasty and healthy first dish. Cannelloni with Ricotta and Spinach are prepared by rectangles of rolled pasta stuffed with ricotta cheese, spinach, Parmesan cheese and a topping of bechamel ( white sauce) sauce.


PREP: 45 min


COOK: 40 min

DIFFICULTY: intermediate



18 - dried cannelloni

350g - ricotta cheese

350g - fresh or frozen spinach, chopped

150g - grated Parmesan cheese

100g - butter

2 - eggs

- salt and pepper to taste

White Sauce Ingredients

60g - butter

5 - tablespoons all-purpose flour

2 1/2 - cups milk

- salt to taste

1/2 - teaspoon nutmeg


Preheat the oven to 180 degrees C. First prepare the white sauce: Place a a casserole over medium heat and melt the butter. Add the flour and stir again and again. When there results a cream, add the milk and cook for about 10 min, stirring carefully and continually. Season with salt and pepper and remove from heat. In large pot with salted water steam the spinach for 4-5 minutes, or until tender. Drain well in a colander, cool down and chop finely. Place the chopped spinach in a large sauce pan, add the butter and cook over high heat for 2 minutes. Remove from heat. In a large bowl mix together the ricotta cheese, spinach, half of Parmesan cheese and the eggs. Season with salt and pepper, blending with a wooden spoon until smooth. Cook cannelloni until al dente in abundant salted boiling water, drain and let aside to cool. When cannelloni are cool begin stuffing them one by one with a piping bag or a plastic food bag. Snip off the corner of the piping bag, and squeeze the filling into the cannelloni tubes, laying them side by side, on top of the white sauce and spoon over other the remaining white sauce. Top with Parmesan cheese and a little butter. Bake cannelloni for 20-30 minutes, until golden and bubbling. Remove from oven and let stand cannelloni for 10 minutes before serving.

Cannelloni with Ricotta and Spinach