Pasta tubes filled with creamy spinach and ricotta, tomato sauce and a thin layer of béchamel. In the oven, the edges turn golden brown while the filling stays soft.
This Italian baked pasta is all about the interplay of three layers: pasta tubes, a soft filling and sauce that cooks everything through in the oven. Ricotta makes the spinach mild and creamy; Parmesan adds saltiness and depth, while a pinch of nutmeg rounds out the filling. The tomato sauce keeps the dish fresh and slightly tangy. A thin layer of béchamel on top protects the pasta from drying out and gives the surface a golden-brown finish.
Fresh spinach wilts quickly in the pan, but holds a lot of water after cooking. So let it cool first, then squeeze it firmly before chopping it finely. Spinach that is too wet makes the ricotta filling runny and can leave extra liquid in the baking dish. Frozen spinach works too: let it thaw completely and squeeze out the moisture as well. Fresh spinach is often widely available in spring and autumn, but frozen spinach is a practical choice for this dish outside the season.
The filling should be creamy, but firm enough to stay inside the tubes. A piping bag or sturdy freezer bag with a small corner cut off makes filling them easy; you can also use a teaspoon, though it takes a little longer. Dry cannelloni tubes cook in the oven by absorbing moisture from the sauce. So make sure both the bottom and the top are well covered, and cover the dish for the first part of the baking time. The extra splash of water added to the passata helps the pasta soften evenly.
The béchamel doesn’t need to form a thick blanket here: a thin layer is enough for a soft topping without overpowering the tomato sauce. Gradually stir the milk into the roux to prevent lumps. If the sauce has become too thick, whisk in a small splash of milk. For a more pronounced cheese flavor, add a little extra Parmesan, but keep its salty taste in mind when seasoning.
Serve the cannelloni straight from the baking dish with a green salad or simple vegetables, so there’s something fresh alongside the creamy pasta. Cool leftovers quickly, cover and refrigerate within two hours, and eat them within three days. Reheat portions thoroughly in an oven at 180 °C, covered with foil so the top doesn’t get too dark; add a spoonful of water to the dish if needed.
Preheat the oven to 190 °C (top and bottom heat). Heat a large pan over medium heat and wilt the spinach in batches. Transfer the spinach to a sieve, let it cool and squeeze out as much moisture as possible. Chop finely.
In a bowl, mix the spinach with the ricotta, egg, Parmesan and nutmeg. Season with salt and pepper. Spoon the filling into a piping bag or sturdy freezer bag and snip off a small corner.
Heat the olive oil in a saucepan. Briefly fry the garlic without letting it brown. Add the passata, water, salt and pepper, and simmer gently for 5 minutes.
To make the béchamel, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually pour in the milk, stirring with a whisk. Simmer gently for 3–4 minutes until the sauce is smooth and slightly thickened. Season with salt and pepper.
Spoon a thin layer of tomato sauce into a baking dish about 20 × 30 cm. Fill the cannelloni tubes with the spinach mixture and place them side by side in the dish. Spread the remaining tomato sauce over them and spoon the béchamel on top in a thin layer.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 12–15 minutes, until the pasta is tender and the top is golden brown. Let stand for 5 minutes before serving the cannelloni.
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