Spinach Ricotta Cannelloni

These delicious ricotta and spinach cannelloni are cooked in a simple white sauce and sprinkled with grated parmesan. It’s the perfect special occasion or just a plate of baked pasta.

Two ricotta cannelloni on a white plate.

So what do Italians serve at Easter? As for pasta, there’s everything from homemade crepe cannelloni, to classic lasagna, to simple baked pasta to cannelloni with spinach and ricotta.

Recipe ingredients

Cannelloni tubes
Butter
Spinach – fresh or frozen
Ricotta
Parmesan – freshly grated
Egg: large whole egg
Pepper – I use black pepper
Salt
Butter
Flour – all purpose flour
Pepper
Milk – whole milk

What is the difference between Parmigiano Reggiano and Parmigiano?

The difference between them is that Parmigiano Reggiano is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmigiano Reggiano is just an imitation of Parmigiano Reggiano. Reggiano is always produced in Italy, while Parmigiano can be produced anywhere, there are no restrictions on the use of the name Parmesan. And don’t forget a less expensive but also DOP choice is Grana Padano Parmesan.

How to prepare cannelloni with ricotta and spinach

In a medium-sized pan, add the butter and cooked spinach, heat them and cut them into very small pieces. Transfer it to a large bowl, add the ricotta, the egg, half the parmesan, salt and pepper. Stir to combine.

Pan-cooked cottage cheese and ricotta mixture in a white bowl.

In a large saucepan, melt the butter, add the salt and flour and blend until the mixture is smooth and homogeneous. Over medium/low heat, slowly add the milk, stirring constantly until it thickens.

butter and flour in a saucepan, stir until you get a smooth, thick béchamel sauce in the saucepan.

Fill each cannelloni tube with the ricotta mixture.

cannelloni on a white plate stuffed before cooking.

Place 2-3 tablespoons of béchamel sauce on the bottom of a baking tray and place the stuffed cannelloni on top.

placing the cannelloni on the baking tray.

Pour the remaining sauce over the top and sprinkle with the remaining Parmesan. Cook until golden, leave to rest for 5 minutes and then serve.

The béchamel and parmesan on top of the cannelloni before cooking.

What are the best noodles to use?

For this recipe I used cannelloni ready for the oven, but you can also use fresh eggshells or even dried ones that need to be boiled first. Whatever you prefer will work perfectly. I find that it is easier to best fill ready-made baked pasta or fresh egg pasta.

How to make a white sauce

In a large saucepan, melt the butter over medium heat,
add the flour and salt, gradually add the milk and mix continuously,
cook and stir over medium heat until the mixture begins to boil and thicken,
remove from heat.

What is the difference between Cannelloni and Manicotti?

To be honest I can’t say there is much difference. Some say Manicotti is an Italian American term for Cannelloni. Which I can really believe because I’ve never heard an Italian in Italy say Manicotti.

Some say that Manicotti is a filled crepe rather than a dried pasta shell that a cannelloni is. Although I have seen recipes for Manicotti with conchiglioni. Some say that Manicotti are filled with cheese and Cannelloni with meat.

How to store them

Cooked Cannelloni or Manicotti can be kept in the refrigerator for a maximum of 3-4 days. Raw manicotti or cannelloni can be frozen in airtight containers or bags. They will keep for up to 1-2 months.

How to Cook Frozen Manicotti or Cannelloni

Place the frozen pasta on a baking tray and cover it with the desired sauce, cover the tray with foil and cook for about 35 minutes. Leave to rest 5-10 minutes before serving.

Other delicious baked pasta recipes

So if you’re looking for a traditional Italian recipe to make, why not try these ricotta and spinach cannelloni and let me know what you think. Enjoy your meal!

12 cannelloni tubes (baked, fresh or dried)
1 table spoon butter
1 cup spinach (cooked and well drained)
1 cup ricotta
1 cup freshly grated parmesan (divided)
1 big egg
1-2 dashes pepper
¼ teaspoon salt

WHITE SAUCE

2 spoons butter
2 spoons flour (all purpose)
¼ teaspoon salt
1-2 dashes pepper (if desired)
2 cups milk (whole or 2%)

Preheat oven to 350F (180C).
In a medium-sized pan, add the butter and cooked spinach, mix and heat them, cut into very small pieces. Transfer it to a large bowl, add the ricotta, the egg, half the parmesan, salt and pepper. Stir gently to combine.
Fill each cannelloni tube with the ricotta mixture.
Place 1/4-1/3 cup (50-60 grams) of the béchamel sauce in the bottom of a medium/large baking dish (10 inch/27 cm rectangular), place the filled cannelloni on top.
Pour the remaining sauce over the top and sprinkle with the remaining Parmesan. Bake for about 20 minutes, raise the temperature to 425°F (225°C) or bake for about 5 minutes or until golden on top, let rest 5 minutes and then serve. Enjoy!

FOR THE WHITE SAUCE

In a large saucepan, over medium/low heat, melt the butter, add the salt and flour and beat until smooth, slowly add the milk, stirring constantly until it thickens.

Notes on the recipe

For parmesan it is better to use Parmigiano Reggiano or Grana Padano. If you prefer you can use more ricotta and less spinach or vice versa.

Warehousing

Cooked Cannelloni or Manicotti can be stored in the refrigerator for 3-4 days. Raw can be frozen in airtight containers or bags for 1-2 months.

To cook frozen pasta

Place it on a baking tray and cover it with the desired sauce, cover the tray with cling film and bake for about 35 minutes. Leave to rest 5-10 minutes before serving.

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Updated as of April 1, 2021