Cannelloni with Ricotta & Spinach

Cannelloni with Ricotta & Spinach

The crispy Parmesan topping deliciously complements the soft ricotta and spinach inside. For a meaty alternative, you could fill the cannelloni with a Classic Ragu.

Categories: Pasta

Serves: 4-6 Preparation time: 30 mins Cooking time: 50 mins



  • 18 cannelloni tubes
  • 1 x quantity of Tomato Sauce (see The Best Tomato Sauce recipe)
  • 1 x quantity of Bechamel Sauce (see below)
  • 2 tbsp Parmesan cheese

For Bechamel Sauce:

  • 85g butter
  • 85g plain flour
  • 750ml milk
  • Pinch of nutmeg

For Filling:

  • 500g cooked spinach
  • 300g ricotta
  • 2 tbsp Parmesan cheese
  • 1 egg, beaten


  1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
  2. Combine the filling ingredients. Season with salt and black pepper and spoon or pipe the mixture into the cannelloni tubes. Place the tubes into a buttered baking dish.
  3. For Bechamel Sauce: Melt the butter in a pan then, stir in the plain flour and gradually add the milk whisking continuously. Bring to the boil and simmer for 5 minutes. Season and finish off with a pinch of nutmeg.
  4. Spoon over the tomato sauce and then the Bechamel sauce. Sprinkle over the remaining Parmesan cheese and cook for 30-40 minutes until golden.