Cannelloni filled with spinach and ricotta

    1 hour

    This creamy baked cannelloni dish is the perfect comfort food. Packed with fresh spinach and ricotta cheese, then covered in a rich bechamel sauce and crunchy pine nuts, it's sure to become a regular request.


    17 people made this

    Serves: 6 

    • Béchamel sauce
    • 1L milk
    • 50g butter
    • 50g plain flour
    • Cannelloni filling
    • 800g fresh ricotta cheese
    • 4 bunches fresh spinach, boiled in salted water, drained and finely chopped
    • salt and pepper, to taste
    • 1⁄4 teaspoon ground nutmeg
    • 1 egg, beaten
    • 50g grated Grana Padano cheese
    • 1 box Barilla® Cannelloni
    • 1 jar Barilla® Ricotta Sauce
    • 2 tablespoons pine nuts

    Prep:20min  ›  Cook:30min  ›  Extra time:10min resting  ›  Ready in:1hr 


    1. Gently bring milk to the boil. In a separate saucepan, gently melt the butter. Stir in flour and cook over low heat for a few minutes.
    2. Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel sauce through a sieve to remove any lumps.
    3. To prepare the cannelloni filling:

    4. In a large bowl mix the ricotta cheese, cooked spinach, a little salt and pepper, nutmeg, beaten egg and grated Grana Padano cheese. Fill cannelloni with the ricotta mixture.
    5. Spread half of the béchamel sauce over the bottom of a large baking dish. Place the filled cannelloni on top; cover with the remaining béchamel sauce.
    6. Add the ricotta sauce on top, spread evenly and sprinkle pine nuts over the top. Bake for 20 minutes, then set aside to rest for 10 minutes before serving.

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