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5 from 1 vote

Spinach and Ricotta Cannelloni

An easy mid-week vegetarian family meal of spinach and ricotta stuffed cannelloni stuffed topped with homemade béchamel and napoli sauces. 
Prep Time15 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 623kcal
Author: Elizabeth

Equipment

  • 1 mixing bowl
  • 1 casserole dish
  • 1 piping bag
  • 1 wooden spoon

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

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.

Nutrition

Calories: 623kcal | Carbohydrates: 60g | Protein: 25g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 482mg | Potassium: 942mg | Fiber: 5g | Sugar: 13g | Vitamin A: 7117IU | Vitamin C: 27mg | Calcium: 479mg | Iron: 5mg