Italian Cannelloni
Indulge in the comforting flavors of authentic *Italian Cannelloni*, a baked pasta classic that's perfect for family dinners or special occasions. This dish features tender cannelloni pasta shells brimming with a creamy ricotta cheese and spinach filling, delicately seasoned with nutmeg, Parmesan, and black pepper for that signature Italian flair. The stuffed shells are nestled in a rich marinara sauce, topped with a luscious homemade béchamel, and crowned with gooey melted mozzarella for a mouthwatering finish. With its layered flavors, golden cheesy crust, and inviting aroma, this oven-baked dish is as satisfying as it is elegant. Ready in just over an hour, it’s the ultimate comfort food that can be garnished with fresh basil or extra Parmesan for a restaurant-quality presentation. Perfect for anyone seeking an easy Italian dinner recipe that’s both traditional and irresistible!
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Recipe Information
Ingredients
- 16 pieces Cannelloni pasta shells
- 500 grams Ricotta cheese
- 250 grams Frozen spinach (thawed and drained)
- 100 grams Grated Parmesan cheese
- 1 large Egg
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Marinara sauce
- 50 grams Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 200 grams Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the cannelloni shells according to the package instructions. Drain and set aside to cool.
In a large bowl, combine the ricotta cheese, drained spinach, grated Parmesan cheese, egg, nutmeg, salt, and black pepper. Mix well until everything is evenly incorporated. This will be your filling.
Fill the cannelloni shells with the ricotta-spinach mixture, using a piping bag or spoon. Set the filled shells aside.
To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.
Slowly pour in the milk while whisking to avoid lumps. Cook the sauce for 5-7 minutes, or until it thickens, and season with a pinch of salt and nutmeg. Remove from heat.
Spread 1 cup of marinara sauce evenly on the bottom of a large baking dish.
Arrange the filled cannelloni shells in a single layer over the marinara sauce.
Pour the remaining marinara sauce over the cannelloni, ensuring they're fully covered.
Drizzle the béchamel sauce over the marinara layer, spreading it evenly with a spoon or spatula.
Sprinkle the shredded mozzarella cheese over the béchamel sauce.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Allow the cannelloni to rest for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh basil if desired.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 6778 mg | 295% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 39.8 g | ||
| Protein | 201.1 g | 402% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 4578 mg | 352% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2686 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
