Imagine a dish that marries velvety ricotta cheese with vibrant, tender spinach, all wrapped delicately in silky pasta tubes and smothered in a rich, creamy sauce that beckons you to take just one more bite. Our decadent creamy spinach and ricotta cannelloni recipe is the perfect harmony of comfort and elegance, transforming humble ingredients into a sumptuous feast. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a gourmet twist on classic Italian cuisine, this recipe promises indulgence in every forkful. Let’s dive into the steps that bring this luscious masterpiece to life, making your kitchen smell like an authentic trattoria and your palate sing with delight.

Decadent Creamy Spinach and Ricotta Cannelloni Recipe

Decadent creamy spinach and ricotta cannelloni is a timeless Italian classic that effortlessly blends lush textures with herbaceous layers of flavor. Its origin lies in the heart of Italian home cooking, where fresh ingredients and simple techniques transform ordinary pasta tubes into a celebration of comfort and elegance. This dish beckons with its velvety ricotta filling, vibrant spinach, and a luscious béchamel sauce baked to golden perfection-making every forkful a rich, indulgent experience.

Prep and Cook Time

• Preparation: 30 minutes
• Cooking: 35 minutes
• Total Time: 1 hour 5 minutes

Yield

Serves 6 hearty portions

Difficulty Level

Medium – perfect for home cooks seeking to impress with classic Italian finesse

Ingredients That Elevate Flavor and Texture

• 12 cannelloni tubes (fresh or dried)
• 450g fresh spinach, washed and trimmed
• 500g ricotta cheese, full-fat for creamier texture
• 1/2 cup grated Parmesan cheese, aged and finely grated
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 large egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg – imparts subtle warmth to the filling
• 600ml béchamel sauce (recipe below)
• Fresh basil leaves for garnish (optional)

Béchamel Sauce Ingredients:

• 50g unsalted butter
• 50g all-purpose flour, sifted
• 600ml whole milk, warmed
• Salt and white pepper, to taste
• Freshly grated nutmeg, a pinch

Step-by-Step Guide to Perfectly Rolled Cannelloni

1. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
2. Wilt spinach: Add fresh spinach to the skillet and sauté until completely wilted and excess moisture evaporates, approximately 5 minutes. Remove from heat and let cool slightly.
3. Prepare filling: Transfer spinach mixture to a fine sieve or cheesecloth to press out any remaining liquid. Combine this with ricotta, grated Parmesan, beaten egg, nutmeg, salt, and pepper in a bowl. Mix gently until smooth but still light.
4. Cook cannelloni tubes (if using dried): Boil in salted water for 4-5 minutes until pliable but still firm; drain on a clean towel to prevent sticking.
5. Fill pasta tubes: Spoon the filling into a piping bag or use a small spoon. Carefully fill each cannelloni tube, taking care not to overstuff to avoid breakage during rolling.
6. Arrange cannelloni: Pour a thin layer of béchamel onto the bottom of a baking dish to prevent sticking. Place filled cannelloni seam side down in a single layer.

Tips for Achieving the Creamiest Spinach and Ricotta Filling

• Drain spinach thoroughly: Waterlogged greens dilute flavor and produce a watery filling; press firmly to expel all excess moisture.
• Use full-fat ricotta: This ensures your filling maintains a luscious creaminess and binds well without becoming dry.
• Season thoughtfully: A pinch of nutmeg and freshly ground black pepper enhances depth, balancing the richness without overpowering.
• Incorporate egg gently: The egg acts as a binder-mix softly to keep the texture airy.

Baking Techniques for a Golden and Bubbling Finish

7. Top generously: Pour remaining béchamel over the arranged cannelloni until each tube is cloaked in creamy sauce.
8. Parmesan sprinkle: Dust the surface with additional Parmesan for an irresistible golden crust.
9. Bake uncovered: Place the dish in a preheated oven at 180°C (350°F) for 30-35 minutes. Bake until the top is bubbling and beautifully golden brown, rotating halfway for even color.
10. Rest before serving: Allow the cannelloni to rest for 5-7 minutes out of the oven. This helps the filling set slightly, offering clean slices when plated.

Chef’s Notes

• Variation without béchamel: Use a robust tomato sauce with mild chili flakes for a vibrant twist while maintaining creaminess.
• Make ahead: Assemble the cannelloni, cover tightly with foil, and refrigerate up to 24 hours before baking.
• Gluten-free option: Opt for gluten-free cannelloni and substitute all-purpose flour in béchamel with rice flour or cornstarch.
• Serving tip: For a firmer filling, reduce the ricotta slightly and add finely grated mozzarella for extra stretch.

Serving Suggestions

Present your decadent creamy spinach and ricotta cannelloni on a warm plate dusted with fresh cracked black pepper and chopped basil leaves for freshness. Complement the dish with a crisp, peppery arugula salad dressed lightly with lemon and extra virgin olive oil. A side of garlic-infused roasted vegetables or a crusty artisan bread rounds out the meal perfectly.

Discover more Italian classics in our Creamy Spinach and Ricotta Lasagna Recipe. For detailed nutritional insights on ricotta cheese, visit Nutrition Value – Ricotta Cheese.

Q&A

Q&A: Decadent Creamy Spinach and Ricotta Cannelloni Recipe

Q1: What makes this spinach and ricotta cannelloni recipe so decadent and creamy?
A1: The decadence comes from a luscious béchamel sauce infused with a touch of nutmeg and silky ricotta mixed with tender spinach. The creamy texture is achieved by layering this rich sauce generously over the pasta tubes, making each bite melt-in-your-mouth delicious and luxuriously smooth.

Q2: Can I use frozen spinach instead of fresh?
A2: Absolutely! Frozen spinach is a convenient, budget-friendly option. Just be sure to thaw and squeeze out as much excess water as possible to prevent the filling from becoming watery. This keeps the cannelloni filling perfectly creamy without being soggy.

Q3: Is it possible to make this dish ahead of time?
A3: Yes, cannelloni is an ideal make-ahead meal. You can assemble the filled pasta in your baking dish, cover it tightly, and refrigerate for up to 24 hours before baking. This actually helps the flavors meld beautifully. If you want, you can freeze it uncooked and bake directly from frozen-just add some extra baking time.

Q4: What type of cheese works best for this recipe?
A4: Ricotta is the star here due to its mild flavor and creamy texture. You can enhance richness by adding a bit of grated Parmesan or pecorino in the filling or sprinkled on top before baking. Fresh mozzarella can be added for gooey pockets of creamy cheese, elevating the indulgence factor.

Q5: Can this recipe be made vegan-friendly?
A5: With a few smart swaps, yes! Replace ricotta with a tofu-based or cashew ricotta alternative. Swap butter and milk in the béchamel for plant-based margarine and almond or oat milk. Nutritional yeast can add cheesiness, and sautéed garlic and herbs bring that signature savory depth.

Q6: How do I prevent the cannelloni pasta from drying out during baking?
A6: The key is to generously cover the filled cannelloni with béchamel sauce and a sprinkle of cheese, creating a moist environment. Covering the baking dish with foil during the first part of baking traps steam, keeping the pasta tender and preventing dryness.

Q7: What sides pair well with creamy spinach and ricotta cannelloni?
A7: A crisp, zesty salad cuts through the richness perfectly-think arugula with lemon vinaigrette or a tangy tomato and cucumber salad. Garlic bread or a rustic Italian loaf is perfect for mopping up leftover sauce, making the meal even more satisfying.

Q8: Can I add other ingredients to the filling?
A8: Definitely! Sautéed mushrooms, caramelized onions, or toasted pine nuts add delightful texture and complex flavors. For a meaty twist, finely chopped cooked sausage or shredded chicken can be mixed in, though the classic spinach and ricotta remain a timeless favorite.

This Q&A brings the richness, versatility, and comforting charm of creamy spinach and ricotta cannelloni straight to your kitchen questions, making your cooking experience both inspiring and delicious!

Closing Remarks

As you twirl your fork through the tender tubes of spinach and ricotta cannelloni, each bite delivers a luscious blend of creamy decadence and vibrant greens, wrapped in golden, bubbly perfection. This recipe is more than just a meal; it’s a celebration of simple ingredients transformed into an exquisite comfort dish. Whether you’re cooking for a cozy night in or impressing guests with your culinary flair, these cannelloni promise to be a showstopper on any table. So, next time you crave something rich yet wholesome, let this creamy spinach and ricotta delight become your go-to-a timeless classic that turns everyday dining into an indulgent experience.