Vegetarian cannelloni, with spinach and ricotta

Vegetarian cannelloni with ricotta and spinach: Today we go on the classic. When my partner asked me: "I prepare the cannelloni with ricotta and spinach?"I became suddenly aware of not having them ever made. This is because we always prepared in the family cannelloni with ricotta cheese and tomato, the traditional cannelloni with meat sauce or at most cannelloni with pumpkin, mushrooms and speck. So I thought maybe there are many more people who have ever prepared and I decided to get them, eat them and capture them for the blog. Now we come to us. To prepare the cannelloni (either vegetarian or stuffed with meat or with cheese and tomato), We can use three types of pasta: the dried sheets for lasagna, you have to blanch for a minute before you can fill; fresh egg pasta sold in the refrigerated, You can stuff from raw and finally you can prepare the pasta and pull the sheet thickness and size you want. Needless to say, the third option is that by better results and is one that I recommend. We pass to bechamel: don't make it too thick, because that will serve not only to soften but also to facilitate the firing of cannelloni. Finally the stuffing: I put only spinach and ricotta, without eggs, because the harden. I seem to have told you everything, now run in the kitchen! Have a good day!


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  • 250 grams of egg for lasagne sheets (If you want to make them at home click here for the recipe)
  • 1 litre of full cream milk
  • 120 grams of flour
  • salt and pepper, just enough
  • 50 grams of butter
  • Dop Dop Pecorino and Parmigiano Reggiano grated, just enough
  • 500 grams of ricotta cheese
  • 200 grams of spinach
  • salt and pepper, just enough
  • nutmeg, just enough
  • 100 grams of Parmesan cheese After cheese
  • butter and Parmesan to garnish the cannelloni, just enough
  • butter to grease the Pan, just enough


To prepare vegetarian cannelloni with ricotta and spinach, you must first <in>reparare the bechamel sauce:</in> in a saucepan heat the milk. In another pan melt the butter over low heat. Remove from heat and add the butter melted all the flour stirring until mixture is smooth and no lumps. Cook for a few minutes the roux on very low heat, then pour the hot milk little at a time, stirring with a whisk until the liquid is completely absorbed before adding more.

Once you have paid all the milk put the saucepan over low heat and continue stirring. Season with salt. The white sauce is ready when it begins to thicken veiling the spoon. Add a pinch of nutmeg, pepper, the parmesan and pecorino according to your taste and stir until dissolved, then set aside.

Bake for 10 minutes the spinach in a pan with a drizzle of extra virgin and 2-3 tablespoons of water: Salt lightly and cover so that steam is formed. If you use frozen spinach, Always cook in a pan with extra virgin olive oil (and if you like a bit’ butter): cover and cook over low heat spinach. Never add water to baking frozen spinach.

Allow to cool the spinach and chop finely with a knife (do not put the hand mixer, otherwise you'll have a puree without consistency).

<in>For the filling of vegetarian cannelloni with spinach and ricotta</in>. Put the ricotta in a bowl and mix with a fork until reducing it in cream. Add the spinach, the Parmesan, nutmeg and season with salt and pepper. Stuff the cannelloni with the stuffing from the shorter side and twist them tight.

Preheat the oven to 180 degrees static. Grease the baking tray or the cocotte little cake, then pour the bottom rich bechamel. Place in casserole cannelloni stuffed with ricotta and spinach, next to each other, and cover with bechamel. Then, sprinkle the cannelloni vegetarians with grated Parmigiano Reggiano and distribute on the surface some butter. Cover the cannelloni with an aluminum foil and bake for 20 minutes, then remove the aluminum foil and bake for another 5 minutes.

Cool the vegetarian cannelloni stuffed with ricotta and spinach for 5 minutes before serving. Bon appétit!

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