My Cannelloni with Creamy Béchamel is a luxurious Italian dish that combines tender cannelloni pasta stuffed with a flavorful mixture of spinach, ricotta, Parmesan, and fresh herbs. The cannelloni is then topped with a velvety béchamel sauce to make a dish that’s both indulgent and satisfying. This dish makes a great choice for any dinner or special occasion, and it gets my personal vote for exceptional and impressive pasta dishes!
We especially love this easy cannelloni recipe because it can be made-ahead and frozen for later (baked or unbaked!). Enjoy it with a Caesar salad, some garlic knots or garlic bred, and a glass of Chianti. Yum!
If you love pasta, check out our full collection of easy pasta recipes, such as Three Cheese Manicotti, Creamy Butternut Squash Lasagna Roll Ups, Skillet Lasagna.
Ingredient Notes
- Cannelloni tubes: You can find these in the pasta aisle of your local grocery store. Look for an 8 oz. package for this recipe.
- Spinach mixture made with fresh spinach, shallot, garlic, fresh basil, fresh oregano, Kosher salt, and red pepper flakes.
- Ricotta stuffing made with whole milk ricotta cheese, parmesan cheese, egg yolk, lemon zest, black pepper, and grated nutmeg.
- Marinara: You can use store-bought sauce like Rao’s or homemade marinara sauce
- Béchamel sauce made with unsalted butter, all-purpose flour, milk, garlic, Parmesan, nutmeg, cayenne, Kosher salt, and black pepper.
How To Make Cannelloni At Home
- Sweat the shallot in oil with salt, garlic, and red pepper flakes.
- Cook the spinach until wilted, then add basil and oregano. Allow to cool slightly.
- Make the ricotta cheese mixture. Mix spinach mixture with ricotta, Parmesan, egg yolk, lemon zest, black pepper, and nutmeg.
- Boil the cannelloni shells. Blanch the pasta tubes until al dente according to package instructions, then drain.
- Stuff the pasta tubes. Pipe the filling into the pasta tubes. You can also use a spoon to stuff the pasta, if preferred.
- Assemble. Spread marinara sauce in a baking dish, then place cannelloni on top.
- Make the béchamel. Preheat an oven 350F. Make a roux by melting butter, adding flour, and whisking until golden. Quickly whisk in 2-3 cups of warm milk, then increase the heat to medium-high. Bring to a simmer, then continue to cook and whisk for another 3 minutes. Reduce the heat to low, add smashed garlic cloves, then cook until thick, velvety, and smooth. Stir in Parmesan, nutmeg, cayenne, salt, and black pepper.
- Pour the béchamel sauce on top of the cannelloni, then bake for 35 minutes.
- Broil for 1-2 minutes for a crispy top. Allow it to rest for 10 minutes before serving with Parmesan and fresh basil.
FAQs
I would only use fresh spinach for this recipe. Frozen spinach will not have the right texture and will result in a watery filling.
After boiling the cannelloni, you can toss them with a little olive oil to prevent sticking. Alternatively, you can place them on a baking sheet lined with parchment paper or a silicone baking mat to cool and prevent sticking.
While cannelloni is traditional for this dish, you can experiment with large pasta shells or manicotti as a substitute. Ensure they are cooked al dente before stuffing.
Yes! This can be made up to 24 hours in advance. Cover tightly with plastic wrap, then refrigerate until ready to fill the cannelloni tubes.
Expert Tips
- Follow the package instructions to cook the cannelloni tubes until they are al dente. Overcooking them can lead to mushy results, so be attentive to the cooking time.
- While stuffing the cannelloni, a piping bag or a Ziploc bag with a cut corner can make the process much easier. It results in cleaner, evenly filled tubes. Also, do not overstuff the tubes or you’ll risk the pasta bursting during baking.
- When making the béchamel sauce, avoid letting the flour brown too much; a light golden color is ideal.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Assemble the dish but do not bake it. Cover it tightly and refrigerate for up to a day before baking. When ready to serve, follow the baking instructions in the recipe.
- Leftovers and storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven to maintain the dish’s texture.
- Reheating: Place leftovers in a baking dish, then cover with foil. Bake in a preheated oven at 350 F for 20-25 minutes, or until heated through.
- To freeze: You can freeze this dish before or after baking. For freezing before baking, assemble the cannelloni in a freezer-safe dish, cover it securely, and freeze for up to 3 months. For freezing leftovers, use airtight containers or freezer bags. Thaw frozen portions in the refrigerator before reheating in the oven or microwave.
How To Serve
Garnish the dish with a few fresh basil leaves or a sprinkle of chopped fresh oregano for added flavor (and a pop of color!). To make this a well-rounded meal, pair it with an Arugula Salad, Caesar salad, or a simple green salad dressed with our Basil Vinaigrette and some garlic bread.
This easy cannelloni recipe would go great with our Cannoli Cream Parfaits for dessert!
Substitutions and Variations
- Add sautéed mushrooms to the spinach and ricotta filling for a savory and earthy twist.
- You could also mix in grated Gruyère or fontina cheese for extra richness.
- Don’t have a shallot? Minced onion is great!
- Consider adding ½ lb ground beef or Italian sausage to the filling. Simply brown on a stove top, cool slightly, then add to the spinach ricotta mixture.
A hearty, cheesy vegetarian dinner that is loved by all (even the kiddos!). If you make this easy Spinach Ricotta Cannelloni recipe, please let us know by leaving a review and rating below!
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Cannelloni with Spinach and Creamy Béchamel
Equipment
Ingredients
For the cannelloni
- 2 Tbsp extra virgin olive oil
- 2 medium shallots finely chopped
- 1 tsp Kosher salt divided
- 4 medium garlic cloves finely chopped
- ¼ tsp crushed red pepper flakes
- 2 large bunches of spinach about 4-5 cups, roughly chopped (do not use frozen)
- ½ cup tightly packed basil leaves thinly sliced
- 2 Tbsp fresh oregano roughly chopped
- 24 oz (3 cups) whole milk ricotta cheese
- ¾ cup grated Parmesan cheese
- 1 large egg yolk
- 1 tsp fresh lemon zest from about 1 medium lemon
- ½ tsp freshly ground black pepper
- ¼ tsp grated nutmeg
- 1 (8oz) package store-bought cannelloni tubes (250g pack)
- 2 cups (16oz) store-bought or homemade marinara sauce (for store-bought, we recommend Rao’s)
For the béchamel sauce
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2-3 cups milk warmed slightly
- 2 garlic cloves smashed and peeled
- ¼ cup grated Parmesan cheese
- ¼ tsp grated nutmeg
- Pinch of cayenne pepper
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Sweat the shallot. Heat 2 Tbsp olive oil in a skillet over medium heat until soft and translucent, about 2-3 minutes. Season with ½ tsp Kosher salt, then add chopped garlic and ¼ tsp red pepper flakes, then cook 1 minute more.
- Cook the spinach. Add fresh spinach to the pan, season with ½ tsp Kosher salt, then cook until wilted, about 2 minutes. Remove from the heat, then add ½ cup sliced basil leaves and 2 Tbsp chopped fresh oregano. Allow to cool slightly.
- Make the ricotta cheese mixture. In a large bowl, combine 24oz ricotta cheese, ¾ cup grated Parmesan, 1 egg yolk, 1 tsp fresh lemon zest, ½ tsp black pepper, and ¼ tsp grated nutmeg. Stir until well mixed. Add the cooled spinach mixture, then stir again until thoroughly mixed.
- Boil the cannelloni shells. Bring a large pot of salted water to a rapid boil. Blanch the pasta tubes until al dente according to package instructions, then drain. It can be helpful to toss the cooked pasta with a little olive oil to prevent sticking while you fill them.
- Stuff the pasta tubes. Place filling in a large Ziploc bag, then cut off the corner and pipe the filling into the pasta tubes. You can also use a spoon to stuff the pasta, if preferred.
- Assemble. Spoon 2 cups of marinara sauce along the bottom of a 9×13 baking dish. Place stuffed cannelloni on top in a single layer.
- Make the béchamel. Preheat an oven 350F. Melt 4 Tbsp unsalted butter over medium heat in a saucepan. When melted, add 2 Tbsp all-purpose flour, then whisk until the flour is a light golden brown, about 3 minutes. You don’t want the flour getting too dark. Quickly whisk in 2-3 cups of warm milk, then increase the heat to medium-high. Bring to a simmer, then continue to cook and whisk for another 3 minutes. Reduce the heat to low, add smashed garlic cloves, then cook until thick, velvety, and smooth, about 8-10 minutes. Stir in ¼ cup grated Parm, ⅛ tsp grated nutmeg, a pinch of cayenne, ½ tsp Kosher salt, and freshly cracked black pepper, to taste.
- Bake the cannelloni. Discard the garlic cloves, then pour the béchamel on top of the pasta. If not baking immediately, cover tightly, then refrigerate until needed. Otherwise, bake for 35 minutes.
- Broil, then serve. Carefully transfer the dish under a broiler set to high for 1-2 minutes total, just to crisp the edges and brown the top of the pasta. Allow to rest for 10 minutes before serving with additional grated Parmesan and fresh basil leaves.
Notes
-
- To make-ahead: Assemble the dish but do not bake it. Cover it tightly and refrigerate for up to a day before baking. When ready to serve, follow the baking instructions in the recipe.
- Leftovers and storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven to maintain the dish’s texture.
- Reheating: Place leftovers in a baking dish, then cover with foil. Bake in a preheated oven at 350 F for 20-25 minutes, or until heated through.
- To freeze: You can freeze this dish before or after baking. For freezing before baking, assemble the cannelloni in a freezer-safe dish, cover it securely, and freeze for up to 3 months. For freezing leftovers, use airtight containers or freezer bags. Thaw frozen portions in the refrigerator before reheating in the oven or microwave.
Nutrition
Photography by: Jo Harding.
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