Cannelloni

Name: Cannelloni
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 cannelloni tubes or fresh pasta sheets; 500g ricotta; 400g spinach, wilted and squeezed dry; 80g grated Parmigiano Reggiano; A grating of nutmeg; 500ml tomato sauce; 400ml béchamel sauce

Cannelloni/kan-neh-LOH-nee/

Also known as: Cannelloni Ricotta e Spinaci, Manicotti

About this dish

Pasta tubes filled with ricotta and spinach or meat, baked under tomato sauce and béchamel.

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Ingredients

🍝12 cannelloni tubes or fresh pasta sheets

🧀500g ricotta

🥬400g spinach, wilted and squeezed dry

🧀80g grated Parmigiano Reggiano

🌰A grating of nutmeg

🍅500ml tomato sauce

🥛400ml béchamel sauce

Method

Serves 4

Mix the ricotta, chopped spinach, half the Parmigiano, nutmeg, salt and pepper.

Pipe or spoon the filling into the tubes, or roll it up in fresh pasta sheets.

Spread tomato sauce in a baking dish and lay the cannelloni on top.

Cover with béchamel, the remaining tomato sauce and Parmigiano.

Bake at 190°C (375°F) for 30–35 minutes until bubbling and golden.

✓ What Makes it Authentic

Cannelloni are a festive baked pasta found across Italy, especially in Campania and Emilia-Romagna, often for Sunday lunch.

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