Cannelloni with ricotta and spinach a tasty and flavorful main course. The recipe I want to share with you today is for a perfect baked pasta, even for a special occasion. If you use ready-made fresh sheets, it will be very simple to prepare, you just need to prepare the filling with ricotta and spinach and the bechamel, but even that, if you prefer and for convenience, you can use the ready-made one. Stuffed Pasta always conquers everyone and this one is particularly good and simple to prepare. I made this dish for Sunday lunch and it was appreciated by all my guests. Have I already convinced you to try it? Let’s run to the kitchen and prepare together the Stuffed Cannelloni with ricotta and spinach
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: For 6 people
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Energy 247.58 (Kcal)
- Carbohydrates 27.42 (g) of which sugars 4.56 (g)
- Proteins 11.84 (g)
- Fat 9.99 (g) of which saturated 6.24 (g)of which unsaturated 3.26 (g)
- Fibers 1.47 (g)
- Sodium 759.79 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Cannelloni
- 9 lasagna sheets (fresh)
- 14 oz ricotta
- 7 oz spinach, frozen
- 1.75 oz Grana Padano, grated
- 10.5 oz bechamel sauce
- to taste salt
- 1 pinch nutmeg
How to prepare Cannelloni with ricotta and spinach
First, prepare the bechamel sauce following my recipe found HERE you can also prepare it in advance or use the ready-made one. Cook the spinach while still frozen in a saucepan over low heat with a lid. No need to add extra water, as the spinach will release enough moisture as it thaws. After 5-6 minutes, let them drain and then chop them in a mixer or, if you prefer them visible, simply cut them with a knife on a cutting board.
Mix the ricotta with the spinach in a bowl. Add a pinch of salt, a pinch of nutmeg, 4-5 tablespoons of bechamel sauce, and the grated cheese. Cut the ready-made lasagna sheets in half. If you prefer and have time, you can make the fresh pasta sheets at home.
Place the sheets on the work surface and place 2-3 tablespoons of the ricotta mixture in the center of each, forming a strip along the entire length. You can also do this using a piping bag with a wide tip.
Prepare them all in the same way. Roll to form the cannelloni. Spread 3-4 tablespoons of bechamel sauce on the bottom of a baking dish. Place the Stuffed Cannelloni side by side. Pour the remaining bechamel sauce on top. Sprinkle with plenty of grated cheese.
Bake the Cannelloni with spinach and ricotta in a preheated oven at 375°F (static mode) for about 20 minutes. If you prefer, you can also use a large enough air fryer, setting it to 365°F for about 16-18 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover Cannelloni, store them in a container in the fridge for 2 days
For a more flavorful filling, you can add some smoked cheese and/or small pieces of cooked ham
Also read my recipe for making a Quick Baked Pasta
