Creamy Spinach Cannelloni

Name: Creamy Spinach Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 12 cannelloni tubes; 400g fresh spinach, washed and chopped; 250g ricotta cheese; 100g grated Parmesan cheese; 1 egg; Salt and pepper to taste; 50g butter; 50g all-purpose flour; 600ml milk; Salt and nutmeg to taste; 100g shredded mozzarella cheese

Highlighted under: Baked Food

I absolutely love making Creamy Spinach Cannelloni because it brings together rich flavors and a comforting texture. The creamy filling, made with fresh spinach and ricotta, paired with a velvety white sauce creates a dish that's both indulgent and satisfying. Every bite feels like a warm hug, and I love serving it at family gatherings. With a little patience during preparation, this dish proves to be well worth the effort for a special occasion or just a cozy night in.

Created by

Philippa Grantley

Last updated on 2026-01-08T10:57:39.097Z

When I first tried making cannelloni at home, I discovered the harmony of flavors that fresh spinach and creamy ricotta can create. I experimented by adding a touch of nutmeg and grated Parmesan, which elevated the dish to a whole new level. The trick is to ensure the filling is well-seasoned and not too watery, so it maintains its structure during cooking.

One memorable night, I served this dish to friends, who couldn't get enough! They loved the layers of cheese and sauce. I realized that taking the time to make the béchamel sauce from scratch made all the difference. Trust me; it’s worth the extra effort!

Why You'll Love This Recipe
Rich and creamy filling that delights every bite
The comforting blend of spinach and cheese
Ideal for impressing guests or cozy family dinners

Understanding the Cannelloni Filling

The filling for the cannelloni is what elevates this dish to a comforting level of indulgence. Fresh spinach is not only packed with nutrients but also adds a slightly earthy flavor that beautifully balances the richness of the ricotta and Parmesan cheeses. When sautéing the spinach, aim for just until wilted—not overcooking—as it should retain some moisture for the filling to have a delightful texture.

Incorporating an egg into the filling mixture acts as a binding agent, providing stability to the cannelloni after baking. This step is crucial to prevent the filling from spilling out while the pasta bakes. If you prefer a vegetarian option, you can substitute the egg with a flaxseed or chia seed mixture (1 tablespoon of seeds with 2.5 tablespoons of water), allowing it to gel before mixing it with the other ingredients.

Mastering the Béchamel Sauce

The béchamel sauce adds a creamy layer that complements the spinach filling and enhances the overall dish. Ensuring the butter is melted over medium heat before adding the flour is key; this avoids burnt flour and gives the sauce a smooth texture. As you incorporate the milk gradually, whisk continuously to achieve a lump-free sauce. You’ll know it’s ready when it coat the back of a spoon and leaves a visible trail when you run your finger through it.

Adding nutmeg not only enhances the flavor but also lends warmth and depth to the béchamel. I recommend freshly grated nutmeg for a more vibrant flavor; a pinch goes a long way. If you're looking for a lighter alternative, you can make a basic white sauce using almond milk instead of dairy, which will pair well with the spinach without compromising the flavor.

Ingredients

For the Cannelloni

12 cannelloni tubes
400g fresh spinach, washed and chopped
250g ricotta cheese
100g grated Parmesan cheese
1 egg
Salt and pepper to taste

For the Béchamel Sauce

50g butter
50g all-purpose flour
600ml milk
Salt and nutmeg to taste
100g shredded mozzarella cheese

Instructions

Prepare the Filling

In a large skillet, sauté the chopped spinach until wilted. In a bowl, combine the cooked spinach, ricotta, grated Parmesan, and egg. Season with salt and pepper to taste.

Stuff the Cannelloni

Using a piping bag or a spoon, carefully fill each cannelloni tube with the spinach and ricotta mixture.

Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, cooking until thickened. Season with salt and nutmeg.

Assemble the Dish

Spread a layer of béchamel sauce on the bottom of a baking dish. Place the filled cannelloni on top and cover with remaining béchamel. Sprinkle mozzarella cheese over the top.

Bake

Preheat your oven to 180°C (350°F) and bake for 30 minutes or until golden and bubbly.

Pro Tips

Consider adding some sautéed mushrooms or garlic to the filling for extra flavor. For a vegetarian twist, try mixing in other vegetables like zucchini or roasted peppers.

Make-Ahead Tips

Creamy Spinach Cannelloni can be prepared in advance, making it an excellent choice for busy days. You can assemble the dish up to a day ahead, covering it tightly with cling film and storing it in the refrigerator. When ready to bake, remove it from the fridge and allow it to sit at room temperature for about 20 minutes before placing it in the preheated oven. This helps ensure even cooking.

If you’re looking to freeze leftovers, it’s best to do so before baking. Wrap the assembled cannelloni tightly in plastic wrap, then foil, and store in the freezer for up to three months. Thaw overnight in the fridge before baking. Just be sure to pour additional béchamel sauce if the filling dries out during storage.

Serving Suggestions

Creamy Spinach Cannelloni pairs beautifully with a simple side salad—try a mixed greens salad dressed with a light vinaigrette to balance the richness of the dish. You can also serve it with crusty garlic bread, perfect for soaking up the residual béchamel sauce left on the plate. For an added touch, a sprinkle of fresh herbs like basil or parsley right before serving can brighten the dish.

To elevate the presentation, consider broiling the cannelloni for the last few minutes of baking. This gives the top layer a delicious golden crust and a hint of crispiness, enhancing the overall texture. Keep a close eye during this step to prevent burning—about 2-3 minutes is usually sufficient to achieve the perfect finish.

Questions About Recipes

→ Can I use a different type of cheese for the filling?

Yes, substituting goat cheese or cottage cheese can provide a different flavor and texture.

→ How can I store leftover cannelloni?

Store leftover cannelloni in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.

→ Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and keep it refrigerated until you are ready to assemble.

→ Is it possible to freeze the stuffed cannelloni?

Yes, you can freeze the uncooked stuffed cannelloni. Just ensure they are well sealed to avoid freezer burn.