Ricotta and Spinach Cannelloni

Ricotta and Spinach Cannelloni

By 12/12/2011

A nice dish which can be made in advance then cooked when it is dinner time. It is also very tasty and filling, a nice vegetarian option to the classic meat cannelloni.

My children love it as it has a delicate and mild flavour.

  • Prep Time : 50 minutes
  • Cook Time : 60 minutes



Make the bechamelle sauce following the recipe under "sauces" but use 1,5 liters of milk, 100 g of flour and 150 g of butter instead (This will also make a more runny sauce).

In a saucepan fry the onion with the olive oil until translucent.
Add the spinach, salt and pepper and cook them for 10 minutes with the top on. Stir from time to time.

When they are cooked whiz them with a blender and reduce into a puree. Add the eggs, a knob of butter and mix well.

Add the ricotta, 6 tbsp of Parmesan, 1 teaspoon of salt, a grind of pepper, 1/3 of bechamelle sauce and stir well.

If you bought dry lasagne sheets, drop them into salty boiling water for 2 minutes, then leave them to drain in a colander and transfer them onto a plate separated so they won't stick to each other.
If you bought fresh lasagne then you can just use them straight away.

To make cannelloni spread 2 tbsp of spinach filling on each lasagna sheet and roll them. Lay them on a greased baking tray next to each other.

Then pour the remaining bechamelle sauce over the cannelloni. Sprinkle the remaining Parmesan on top and the tomato sauce. Finish off with flakes of butter.

Cover up with kitchen foil and cook it in the oven for 45 minutes at 200 C. Leave the foil on for the first 30 minutes then take it off and leave it to crisp up for the last 15 minutes.

cannelloni ricotta and spinachcannelloni ricotta spinach

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One Response to Ricotta and Spinach Cannelloni

  1. uno spicchio di melone

    Alida in questo momento te ne mangerei 10! Non di cannelloni…di teglie intere!! 🙂 🙂
    Troppo brava!

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