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Quick & Tasty Cannelloni filled with ricotta & spinach

by Micaela Harrasser

Cannelloni are long tubes of pasta that can be filled with many things: this version is the classic & vegetarian ‘ricotta and spinach’. Small note: you can use the same filling to make delish ravioli 😉

What I love about this dish is how quick & easy is to make it. Like me you can use store-bought cannelloni (De Cecco cannelloni are pretty common to find in supermarkets). After boiling, make sure to quickly separate them once they are done and cooled down to prevent them from sticking together!

The result is already delicious but to elevate it even further, why not covering generously with bechamel sauce? Then grill it to get a crunchy, golden crust on top? Get ready for a super tasty warm hug!

[rating]

Quick & Tasty Cannelloni filled with ricotta & spinach

Serves: 4x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Makes 12 cannelloni:

  • 400g spinach to boil
  • 250g ricotta
  • 18g grated parmesan
  • Nutmeg, salt and pepper to taste
  • Bechamel sauce: 36g each of butter and flour to make the roux, then milk (about 200g) to have a thick sauce

Instructions

  1. Boil spinach and rinse under cold water until they reach room temperature. Drain well.
  2. Cook dried cannelloni for 5 min, drain and rinse under cold water to stop from cooking.
  3. While the cannelloni cook, make the bechamel sauce (note: you want it pretty dense!).
  4. Turn the oven on to 200C.
  5. In a bowl, mix the spinach with the remaining ingredients for the filling. With a small spoon, add the filling to the cannelloni.
  6. Place the filled cannelloni on a baking dish.
  7. Once done, cover with the bechamel sauce, and grate some cheese and dash of pepper on top.
  8. Bake at 200C for 10min, then another 5-10min with the grill to get a nice, golden surface.
  9. Let it cool for a few minutes before serving & enjoy!

Notes

Storage: it can keep in the fridge for up to 2 days in an airtight container.

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