Stuffed Cannelloni with Spinach and Creamy Béchamel
Tender cannelloni stuffed with lemony spinach and ricotta, baked over marinara under a blanket of silky béchamel. A cozy vegetarian main that's make-ahead and freezer-friendly.
Servings: 8 servings (about 12-14 cannelloni)
Calories: 457kcal
Equipment
Ziploc bag (for stuffing pasta) or a small spoon
Ingredients
For the Cannelloni
- 2 Tbsp (30ml) 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
- 10 ounces (284g) fresh baby spinach (packages are often 5oz or 6 oz - I use two, regardless of the size)
- ½ cup tightly packed basil leaves, thinly sliced
- 2 Tbsp fresh oregano, roughly chopped
- 24 oz (3 cups) whole milk ricotta cheese
- ¾ cup (75g) grated Parmesan cheese, use vegetarian Parmesan, if needed
- 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; 250g) package store-bought cannelloni tubes
- 2 cups (16oz) store-bought or homemade marinara sauce (for store-bought, we recommend Rao’s)
For the Béchamel Sauce
- 4 Tbsp (57g) unsalted butter
- 3 Tbsp (23g) all-purpose flour
- 3 cups (710ml) milk, warmed slightly
- 2 garlic cloves, smashed and peeled
- ¼ cup (25g) grated Parmesan cheese, use vegetarian Parmesan, if needed
- 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. Add the shallots and cook until soft and translucent, 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. Preheat an oven 350°F/175°C. Spoon 2 cups of marinara sauce along the bottom of a 9x13 baking dish. Place stuffed cannelloni on top in a single layer.
- Make the béchamel. Melt 4 Tbsp unsalted butter over medium heat in a saucepan. When melted, add 3 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 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, ¼ 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 covered 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
- Make ahead: Assemble (don’t bake) and refrigerate up to 1 day. Bake as directed when ready.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat covered at 350°F/175°C until warmed through, or microwave individual portions.
- Freezing: Freeze before or after baking for up to 3 months. Thaw overnight before reheating.
Nutrition
Calories: 457kcal | Carbohydrates: 30g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1322mg | Potassium: 731mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4592IU | Vitamin C: 16mg | Calcium: 648mg | Iron: 3mg
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