Authentic Italian Cannelloni al Forno (Baked Spinach and Ricotta Cannelloni)
Fresh egg pasta sheets rolled around creamy whole milk ricotta and wilted spinach, draped in silky nutmeg béchamel and sweet tomato coulis, baked until bubbling and golden.
History & Origins
Emilia-Romagna & Campania Sunday Tradition
Deriving from canna (reed or cane), cannelloni was popularized in early 20th-century Sorrento by chef Nicola Federico. While boxed dried tubes exist today, authentic Italian tradition rolls hand-stretched egg pasta squares around rich pasture-raised ricotta and dark garden spinach before baking al forno.
Ingredients
Fresh Pasta & Ricotta-Spinach Filling Core
- •12 sheets (approx. 4×5 inches each) Fresh egg lasagna pasta, parboiled for 60 seconds and dried on towels
- •1 lb (450g) Whole milk ricotta cheese, drained in cheesecloth for 1 hour
- •10 oz (300g) Fresh baby spinach, sautéed in butter until wilted and squeezed completely dry
- •1 large Egg, 1/2 tsp fresh nutmeg, and 3/4 cup Parmigiano Reggiano (aged 24 months)
- •2 cups Scratch béchamel sauce (3 tbsp butter, 3 tbsp flour, 2.5 cups whole milk, nutmeg)
Finishing, Garnishes & Chef’s Additions
- •1.5 cups Sweet San Marzano tomato passata simmered with basil and olive oil
- •1/2 cup Fresh buffalo mozzarella, torn into small pieces
- •1/4 cup Fresh basil leaves for post-bake garnish
Step-by-Step Instructions
Preparation & Method
Finely chop wilted, thoroughly squeezed spinach. In a bowl, combine drained ricotta, spinach, egg, nutmeg, 1/2 cup grated Parmigiano Reggiano, salt, and pepper. Beat with a wooden spoon until fluffy, then load into a piping bag fitted with a wide nozzle.
Lay parboiled fresh pasta sheets on a clean work surface. Pipe a generous 1-inch thick cylinder of filling along the short edge of each sheet. Roll pasta snugly around the filling to form tidy cylinders.
Spread half the tomato passata and 1/2 cup béchamel across the bottom of a 9×13-inch baking dish. Arrange rolled cannelloni seam-side down in a single snug layer. Spoon remaining béchamel over the center of the rolls, ribbon with remaining tomato passata, and scatter torn mozzarella and Parmigiano.
Bake uncovered in a 375°F (190°C) oven for 25–30 minutes until bubbling and crusted with golden-brown cheese spots. Rest for 10 minutes to allow the sauces and ricotta to settle into clean sliceable portions; scatter fresh basil.
Beverage Pairing
Chianti Classico DOCG / Soave Classico
A vibrant Sangiovese-based Chianti Classico cuts through rich béchamel and ricotta with bright cherry acidity, while Garganega-based Soave offers crisp floral minerality.
Culinary Science Insight
Whey Expulsion & Pasta Hydration
Draining excess liquid whey from whole milk ricotta prevents the pasta sheets from waterlogging, allowing fresh pasta to hydrate evenly from the surrounding béchamel butter emulsion.