spinach cannelloni

Spinach Cannelloni

Spinach Cannelloni Recipe


  • 12 pieces of Cannelloni pasta
  • 90g Parmesan Cheese, freshly grated
  • 500 ml Milk
  • 50g Butter
  • 1.5 tablespoons of Wheat Flour
  • 1.2 teaspoons of Salt
  • 300g Fresh Spinach
  • Ground Black Pepper, to taste
  • 2 cloves of Garlic
  • A pinch of Nutmeg

Creamy Béchamel Sauce:

  1. Begin by crafting a luxurious creamy béchamel sauce. In a saucepan with a thick bottom, melt the butter over gentle heat.
  2. Sift in the wheat flour, ensuring a smooth consistency without lumps. Stir continuously for about a minute, allowing the mixture to turn a beautiful golden brown.
  3. Gradually pour in the milk in a thin, steady stream, whisking the sauce constantly. Bring it to a gentle boil and continue cooking for 2-3 minutes. As the béchamel sauce begins to thicken, add a pinch of nutmeg and 1.2 teaspoons of salt. Optionally, you can add a touch of cream for extra richness.
  4. Simmer for a few more minutes until the sauce reaches a creamy consistency, resembling not-too-thick sour cream. (If you prefer, you can make a classic béchamel sauce without cream by using 500 ml of milk, ensuring it’s slightly less thick than usual to allow for absorption by the cannelloni during baking).
  5. Cover the finished sauce to prevent drying while preparing the spinach and cheese filling.

Spinach and Cheese Filling:

  1. Grate the Parmesan cheese.
  2. Wash the fresh spinach, pat it dry, and coarsely chop it.
  3. In a frying pan, melt the butter, and add finely chopped garlic. Add the spinach and sauté for 2-3 minutes until it darkens and shrinks.
  4. Drain off any excess liquid from the stewed spinach, then finely chop it.
  5. Combine the grated cheese with the spinach, add ground black pepper, and mix in a few tablespoons of the béchamel sauce to bind the filling. Taste for salt; if needed, add some salt to the filling mixture.

Assembly and Baking:

  1. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
  2. Stuff the dry cannelloni pasta tightly with the prepared cheese and spinach filling.
  3. In a baking dish, pour a few tablespoons of the béchamel sauce onto the bottom, spreading it evenly with a spoon.
  4. Arrange the stuffed cannelloni in rows in the dish and pour the remaining creamy sauce over them.
  5. Place the dish in the preheated oven and bake for 20 minutes.
  6. Afterward, sprinkle the semi-cooked cannelloni with additional cheese and return them to the oven for another 10-15 minutes until they turn golden and bubbling.

This Spinach Cannelloni recipe results in a sumptuous, creamy delight, with the earthy flavors of spinach and the richness of Parmesan cheese beautifully complemented by the velvety béchamel sauce. Enjoy this Italian classic as a comforting and satisfying meal.