An easy mid-week vegetarian family meal of spinach and ricotta stuffed cannelloni stuffed topped with homemade béchamel and napoli sauces. Serve with a side salad and plenty of garlic bread.
This post was originally published in 2011 and was updated in November 2023 with new photographs and information.
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One of those recipes the kids will actually eat
This cannelloni recipe is a regular in our household. It’s one of the few meals I make which all the children will eat without complaining! There’s usually at least one of them that need prompting to finish up their meal, but not with this recipe.
Leftovers freeze really well. I often double the napoli sauce recipe and freeze the other half for quick use in other pasta dishes. Although fresh spinach works best for this recipe, tinned and frozen spinach can also be used when fresh isn’t available.
What you’ll need for this vegetarian spinach and ricotta cannelloni recipe, and why
Jump to the printable recipe card.
For the napoli sauce
- 1 tbsp olive oil – a classic Italian ingredient used to fry off the vegetables for the sauce.
- 1 brown onion – finely chopped, forms part of the holy trinity that is Italian soffritto.
- 1/2 large carrot – finely chopped, this is another component of soffritto, the base of the sauce recipe.
- 1 celery stick – finely chopped, this is the third component of Italian soffritto, adding flavour to the sauce.
- Parsley sprigs – the well-balanced flavour profile of parsley stimulates all taste receptors on your tongue. It brings out the flavour and balances the dish.
- 400-gram tin chopped tomatoes – go for the best quality tomatoes you can afford here for a better flavour.
- Basil leaves – complement tomato-based dishes, cutting through the tomato’s acidity and enhances its natural sweetness.
- 1 garlic clove – garlic is a flavour powerhouse that brings even the simplest recipe to life.
For the béchemel sauce
- 60 grams butter – adds richness to the sauce, and helps disperse the flour of the roux without creating lumps.
- 1 clove garlic – infuses the sauce with a delicious garlic flavour, enhancing the finished dish.
- 60 grams plain flour – to thicken the béchemel sauce.
- 600 ml full-fat milk – turns the roux into a delicious sauce.
- Fresh nutmeg – generously grate nutmeg over the thickened sauce to enhance the flavour.
- 1 tbsp Parmesan cheese – for a little extra flavour. Substitute with Grana Padano if vegetarian, as Parmesan contains rennet.
For the spinach and ricotta cannelloni
- 200 grams fresh spinach – it might look like a lot, but it wilts down quite substantially.
- 250 grams ricotta cheese – a delicious and versatile cheese which adds body and flavour to the dish.
- 1 free-range egg – binds the ingredients together.
- 2 tbsp Parmesan cheese – adds a little flavour.
- Salt & freshly ground black pepper – used as a flavour enhancer. Season to taste. I like plenty of black pepper.
- 12 cannelloni tubes – keeps everything all together in one gorgeous little cylinder.
Jump to the printable recipe card.
How to make it
For the napoli sauce
- Heat olive oil and quickly cook the garlic without browning it.
- Add the carrot, celery and parsley and fry until softened.
- Add the tin of tomatoes and one half a cup of water.
- Simmer for 20 minutes while you prepare the rest of the dish.
For the béchamel sauce
- Gently melt the butter over medium heat.
- Add the whole garlic clove, and when the butter is starting to bubble, add the flour.
- Stir constantly to make a roux.
- Remove from the heat, and add a little of the milk. Whisking constantly, return to the heat and slowly add the remaining milk until the sauce has thickened.
- Remove from heat, remove garlic, add Parmesan and grated nutmeg. Set aside.
For the spinach and ricotta cannelloni filling
- Thoroughly wash spinach and place into a large saucepan with the lid on. Heat over a medium heat until wilted, stirring occasionally. Transfer to a strainer and leave to drain and cool, pressing out any liquid.
- Finely chop the spinach and mix with the ricotta, egg and Parmesan in a mixing bowl.
- Fill the cannelloni tubes with the filling. I use a piping bag fitted with a large nozzle, as it is much quicker.
- Arrange cannelloni in the bottom of an oven-proof dish.
- Pour over the béchemel sauce and then pour the napoli sauce down the centre.
- Sprinkle with some more parmesan and parsley, if desired.
- Bake for 30-40 minutes, until golden and bubbly.
What is cannelloni?
Cannelloni is a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine.
What is Italian soffritto?
Soffritto is an aromatic flavour base composed of sauteed carrots, celery, and onion , forming the foundation of many recipes throughout Italian cuisine. Sometimes parsley, garlic and bay are added.
What is a roux?
A roux is equal parts of butter and flour cooked together to thicken sauces. The butter is melted and then the flour is added to the melted fat and cooked before a liquid is added.
Tips for making this recipe
- Use a piping bag to fill the dried cannelloni tubes. This makes the process much quicker and cleaner.
- Batch cook the napoli sauce, doubling or quadrupling the recipe, and freeze the remainder for another day.
- Freeze the leftover spinach liquid ice cube trays and add it to soups and stocks. It’s packed with nutrients, so pouring it down the drain is a shame.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Spinach and Ricotta Cannelloni
Ingredients
for the napoli sauce
- 1 tbsp olive oil
- 1 garlic clove finely chopped
- 1 onion finely chopped
- 1/2 carrot finely chopped
- 1 stick celery finely chopped
- fresh parsley
- 400 grams tinned chopped tomatoes
- fresh basil leaves
For the béchemel sauce
- 60 grams butter
- 1 garlic clove
- 60 grams plain flour
- 600 ml full fat milk
- freshly grated nutmeg
- 1 tbsp Parmesan cheese
For the cannelloni filling
- 200 grams fresh spinach
- 250 grams ricotta cheese
- 1 free-range egg
- 2 tbsp Parmesan cheese
- Shetland sea salt to taste
- freshly ground black pepper to taste
- 12 cannelloni tubes
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Equipment
Instructions
For the napoli sauce
- Heat 1 tbsp olive oil and quickly cook 1 garlic clove without browning it.
- Add 1 onion, finely chopped, 1/2 carrot, finely chopped and 1 stick celery, finely chopped. Add the fresh parsley and fry until softened.
- Add 400 grams tinned chopped tomatoes and one half a cup of water.
- Simmer for 20 minutes while you prepare the rest of the dish.
- Stir in fresh basil leaves once you've removed the sauce from the heat. Season well to taste with Shetland sea salt and freshly ground black pepper.
For the béchemal sauce
- Gently melt 60 grams butter over medium heat.
- Add 1 garlic clove and when the butter is starting to bubble, add 60 grams plain flour.
- Stir constantly to make a roux.
- Remove from the heat, and add a little of the milk.
- Whisking constantly, return to the heat and slowly add the remaining 600 ml full fat milk until the sauce has thickened.
- Remove from heat, remove garlic, add 1 tbsp Parmesan cheese and freshly grated nutmeg. Set aside.
For the spinach and ricotta filling
- Thoroughly wash 200 grams fresh spinach and place into a large saucepan with the lid on. Heat over a medium heat until wilted, stirring occasionally. Transfer to a strainer and leave to drain and cool, pressing out any liquid.
- Finely chop the spinach and mix with 250 grams ricotta cheese, 1 free-range egg and 2 tbsp Parmesan cheese in a mixing bowl.
- Fill 12 cannelloni tubes with the filling. I use a piping bag fitted with a large nozzle, as it is much quicker.
- Arrange cannelloni in the bottom of an oven-proof dish.
- Pour over the béchemel sauce and then pour the napoli sauce down the centre.
- Sprinkle with some more parmesan and parsley, if desired.
- Bake for 30-40 minutes, until golden and bubbly.
This looks delicious!