A comforting dish made for sharing, perfect for a relaxed Sunday lunch with family and the kind of aroma that makes everyone look forward to gathering around the table.
4 people
1
First, make the sauce. In a frying pan heat the oil with a garlic clove cut in half. When the garlic starts to sizzle, add Mutti Tomato Purée, season with salt and pepper, add a few basil leaves and cook covered for 5 minutes over a low heat.
2
Now for the filling. In a large frying pan put the spinach with a pinch of salt and half a glass of water. Cover and cook until wilted. Leave to cool slightly, then squeeze well and chop finely. In a bowl, mix the ricotta with the egg, salt, a grating of nutmeg and two tablespoons of grated Parmesan; add the spinach and combine.
3
Make the béchamel sauce. In a small saucepan melt the butter, add the flour and toast for a few moments. Pour in the hot milk in a steady stream, whisking to avoid lumps. Season with salt, add nutmeg and cook for 3–4 minutes, until thickened.
4
Assemble the cannelloni by filling each pasta sheet with the filling, then rolling it up. Before sealing, add a little filling along the edge so it seals better during baking.
5
Spread a few tablespoons of béchamel over the base of a baking dish, arrange the cannelloni in a single layer and cover with the remaining béchamel and the sauce. Finish with a sprinkling of grated Parmesan and bake in a static oven at 180°C for 30 minutes. If needed, finish with 3–5 minutes under the grill for a nicely golden top.
Ricotta and spinach cannelloni are one of the great classics of Italian cooking and a true Sunday-lunch favourite, perfect for celebrations too, whenever you want to bring something special to the table. This recipe is designed to highlight the delicate nature of the ingredients and deliver well-balanced, irresistible baked cannelloni. The spinach adds freshness and a clean, vegetal note; the ricotta brings creaminess and a velvety texture; and a hint of nutmeg finishes the filling with its unmistakable aroma. As they bake, everything comes together: the filling stays soft and flavourful, the pasta cooks to perfection, and every forkful feels generous and satisfying. What makes this dish truly distinctive is Mutti Passata Tomato Purée, smooth and naturally sweet, made from 100% Italian tomatoes. Spoon it over the cannelloni and let it bake slowly in the oven, and it becomes a rich, fragrant sauce that coats pasta and filling, enhancing their delicacy without overpowering them. Alongside béchamel and a sprinkling of Parmesan, the passata creates a golden, inviting top, turning an everyday recipe into a dish made for sharing, full of tradition, warmth and authentic flavour.
If you’re about to make ricotta and spinach cannelloni and want to get it right first time, here are answers to the most common questions. Small details that make the difference between a good result and a truly perfect dish.
– Can you make ricotta and spinach cannelloni the day before? Absolutely. You can assemble them in the baking dish, cover well with cling film and refrigerate. The next day, simply add a spoonful of béchamel or Mutti Tomato Passata on top if needed, then bake. Alternatively, you can prepare the filling, sauce and béchamel ahead of time, and assemble everything shortly before baking.
– How do you keep cannelloni soft? The key is not to bake them “dry”: they should be well covered with béchamel and Mutti Tomato Passata, so the pasta absorbs moisture and stays tender. Another useful trick is to cover the dish with foil for the first 20 minutes, then uncover towards the end to achieve a golden, lightly gratinated top.
– How many cannelloni per person? As a guide, allow 2 to 3 cannelloni per person if it’s a main dish, or 1 per person if it’s served as a first course in a more substantial menu. It also depends on appetite and the size of the pasta sheets.
– Should cannelloni be baked in a conventional or fan oven? A conventional oven is best for cannelloni: it cooks more evenly and helps keep the filling soft. If using a fan oven, reduce the temperature slightly and keep an eye on the top so it doesn’t dry out.
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