Creamy Spinach Cannelloni

Name: Creamy Spinach Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 15 oz ricotta cheese; 2 cups fresh spinach, washed and chopped; 1/2 cup grated Parmesan cheese; 1 egg; Salt and pepper to taste; 1/4 tsp grated nutmeg; 4 tbsp butter; 1/4 cup all-purpose flour; 2 cups milk; Salt and pepper to taste; 1/2 cup shredded mozzarella cheese; 12 cannelloni tubes; Extra Parmesan for topping; Olive oil for drizzling

Highlighted under: Traditional Comfort Food Inspiration

I absolutely adore making Creamy Spinach Cannelloni, especially on cozy weekends when I have time to savor the cooking process. This dish combines rich ricotta, fresh spinach, and a velvety béchamel sauce for a delightful taste that feels like a warm hug. The cannelloni tubes, stuffed with this luscious mixture, are so satisfying to prepare and serve. My family loves it, and it always impresses guests at dinner parties. It's a go-to recipe that brings everyone together around the table, creating heartfelt memories.

Created by

Linnea Porter

Last updated on 2026-01-08T13:25:35.102Z

When I first attempted making Creamy Spinach Cannelloni, I was unsure if I could master the delicate filling and the art of cooking the pasta just right. After several tries, I learned that blanching the spinach before mixing it with the ricotta adds a fresh flavor and ensures it doesn’t release too much water during baking. Using fresh ingredients and a splash of nutmeg in the béchamel sauce really elevates this dish.

One particular evening, I experimented by adding a touch of garlic to the filling, which transformed it beautifully. Now, I can't imagine making it without this enhancement. It’s a dish that not only fills the belly but also warms the heart, fitting for any special occasion or simply a lovely family meal at home.

        Why You'll Love This Recipe
        Creamy, cheesy filling with a hint of nutmeg
Perfectly baked tubes for a delightful texture
Great for meal prep and feeding a crowd

      

The Heart of the Filling

The filling for the Creamy Spinach Cannelloni is what truly makes this dish shine. The ricotta cheese not only adds creaminess but also serves as a great base for flavor absorption. Adding fresh spinach not only boosts the nutritional value but also provides a lovely green color and texture contrast. Make sure to thoroughly combine the ingredients to ensure an even distribution of flavors throughout each cannelloni tube. Overmixing can lead to a grainy texture, so stir gently until everything is just blended.

Using grated Parmesan cheese adds depth and an umami kick to the filling. If you're looking for alternatives, consider using pecorino for a sharper bite. For those who might be avoiding eggs, a flaxseed meal mixture can be an excellent substitute, offering similar binding properties. Just remember to let your flaxseed meal sit in water for a few minutes before mixing it in to achieve the right consistency.

Mastering the Béchamel Sauce

The béchamel sauce is essential for binding the dish together and adding a rich creaminess that elevates the Cannelloni. When making your roux, keep an eye on your heat level; medium heat is ideal to prevent burning. When whisking in the milk, do so gradually to avoid lumps. The sauce should thicken in about 5-7 minutes and reach a glossy, smooth consistency before you add the mozzarella. If your sauce is too thick, add a splash of milk to loosen it up; if it’s too thin, let it simmer a bit longer until it thickens.

For a slightly different flavor profile, consider infusing the milk with garlic or bay leaves while it heats. Just strain them out before adding to the roux. This little twist can bring an impressive aromatic quality to the dish and will impress your guests. Also, be generous with your seasoning; the béchamel should have a balanced taste on its own to complement the cannelloni filling.

Perfecting Your Bake

When assembling your cannelloni, ensure they are snugly placed in the greased baking dish to help them hold their shape during baking. Drizzling with olive oil before the béchamel can add extra flavor and help with browning. Cover the dish with foil during the first part of the baking to trap steam; this keeps the cannelloni moist. Remove the foil for the last 10 minutes to allow the top to become golden and bubbly, an important visual cue for doneness.

If you're looking to prepare this dish ahead of time, you can assemble the entire recipe up to the baking stage, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. Make sure to extend the baking time slightly if baking from cold. Leftovers can be stored in an airtight container for up to three days, although I recommend reheating them gently to preserve the creamy texture.

Ingredients

Gather the following ingredients for a delightful experience making Creamy Spinach Cannelloni:

For the Filling

15 oz ricotta cheese
2 cups fresh spinach, washed and chopped
1/2 cup grated Parmesan cheese
1 egg
Salt and pepper to taste
1/4 tsp grated nutmeg

For the Béchamel Sauce

4 tbsp butter
1/4 cup all-purpose flour
2 cups milk
Salt and pepper to taste
1/2 cup shredded mozzarella cheese

For Assembly

12 cannelloni tubes
Extra Parmesan for topping
Olive oil for drizzling

Make sure to have everything prepped before you begin assembling your cannelloni for a smooth cooking process.

Instructions

Follow these steps to create your Creamy Spinach Cannelloni:

Prepare the Filling

In a large mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, egg, salt, pepper, and nutmeg. Mix well until fully combined.

Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for about 2 minutes. Gradually whisk in the milk, continuing to stir until the sauce thickens. Season with salt and pepper, then mix in the mozzarella until melted.

Stuff the Cannelloni

Using a small spoon or piping bag, carefully fill each cannelloni tube with the spinach mixture. Place the filled cannelloni in a greased baking dish.

Assemble the Dish

Pour the béchamel sauce over the stuffed cannelloni, ensuring they are well-covered. Sprinkle extra Parmesan cheese on top for a golden finish.

Bake

Preheat the oven to 375°F (190°C) and bake the dish for about 25-30 minutes, or until the top is bubbly and golden. Let it cool slightly before serving.

Enjoy your delicious, homemade Creamy Spinach Cannelloni!

Pro Tips

Make sure to use fresh spinach for the best flavor. You can substitute the ricotta with cottage cheese for a lighter version.

Serving Suggestions

Creamy Spinach Cannelloni pairs beautifully with a simple green salad dressed in lemon vinaigrette, which balances the richness of the dish while adding freshness. You can also serve it with crusty garlic bread, perfect for scooping up any leftover béchamel. For a heartier meal, consider adding a protein like grilled chicken or sautéed mushrooms as a side dish.

A light sprinkle of crushed red pepper flakes on top of the cannelloni just before serving can introduce a delightful heat that contrasts nicely with the creaminess. Alternatively, try finishing with freshly cracked black pepper for an aromatic touch. Adding a few fresh basil leaves as a garnish can also enhance both the presentation and flavor.

Variations and Add-Ins

Don't hesitate to get creative with your filling! You can mix in sautéed mushrooms for added earthiness or sun-dried tomatoes for a tangy twist. If you're looking for a protein boost, incorporating shredded chicken or lentils can provide both flavor and heartiness. For a vegan version, swap the ricotta for cashew cheese or tofu blended with nutritional yeast; just ensure you adjust the seasonings accordingly to maintain flavor balance.

Experimenting with different cheeses in your béchamel can also yield delightful results. A touch of gorgonzola or goat cheese can add complexity, while a non-dairy milk can be used to make the sauce suitable for those with dietary restrictions. Just keep in mind that these substitutions might alter the flavor profile, so season carefully to maintain the dish's original essence.

Storage and Freezing Tips

If you're looking to make this dish ahead of time, the filling can be prepared and stored in an airtight container in the refrigerator for up to three days. The assembled cannelloni can also be frozen; just ensure that you cover the dish tightly with foil or plastic wrap to prevent freezer burn. When you're ready to bake, there's no need to thaw it—just extend the baking time by about 10-15 minutes.

Leftovers can be stored in the fridge and are best consumed within three days. When reheating, do so gently in the oven at a low temperature or in the microwave with a splash of milk to maintain creaminess. Just remember that reheated pasta can become a little drier, so adding a bit of extra sauce will help keep it moist and delicious.

Questions About Recipes

→ Can I prepare the cannelloni in advance?

Yes, you can prepare the filling and fill the cannelloni up to a day in advance. Just cover them and store them in the fridge until you're ready to bake.

→ What other fillings can I use?

You can substitute the spinach with other vegetables like mushrooms or zucchini, or even add meat like ground turkey for a different flavor.

→ Can I freeze the cannelloni?

Absolutely! Prepare the dish up to the baking step, then cover tightly and freeze. Bake it straight from the freezer, adding a few extra minutes to the cooking time.

→ What can I serve with cannelloni?

A light salad or garlic bread pairs beautifully with cannelloni, balancing the richness of the dish.