Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni is a classic Italian baked pasta dish, with a few variations.


Ours is a rich and creamy style comprised of cannelloni tubes filled with the spinach and ricotta mixture, assembled with layers of white sauce and topped with grated Zanetti Parmigiano Reggiano cheese, and then baked in the oven until golden on top. 


One could use store-bought or homemade cannelloni tubes, either way depending on preference. 


The dish is perfect for serving lunch or dinner guests during the Winter months, either as a main or separate course. 


Buon Appetito!


  • 3 tablespoons Elle & Vire unsalted butter
  • 250g fresh spinach
  • 250g ricotta cheese
  • 120g Zanetti Parmigiano Reggiano cheese, grated 
  • Salt and pepper
  • 1 egg
  • 14 Cannelloni tubes

White Sauce:

  • 2 tablespoons Elle & Vire butter
  • 2 tablespoons Granoro 00 Flour
  • 1/2 teaspoon salt
  • 500ml milk, full cream


  • Pre-heat oven to 180C
  • In a medium sized pan add butter and the cooked spinach, stir to combine as it heats through. Transfer to a bowl, then add 60g Parmigiano Reggiano cheese, the ricotta, egg, salt and pepper. Gently mix to combine.
  • Fill the cannelloni tubes with ricotta mixture
  • Melt the butter in a pot, add flour and salt, whisk briskly until smooth. Pour the milk in the pot, stir throughout until a thick consistency is reached.
  • Place a layer of white sauce on the bottom of a baking pan, place the stuffed cannelloni tubes on top. Use individual serving size baking dishes as an alternative.
  • Pour the remaining sauce over the cannelloni and top with the reserved Parmigiano Reggiano cheese. Bake for about 20-25 minutes at 220C