Golden, cheese-stretched cannelloni with an exceptionally juicy finish: a delicate ricotta-and-spinach filling, a generous bolognese sauce, and a crisp blanket of mozzarella and Parmesan. There is no need to boil the pasta first — a slightly looser sauce cooks the tubes to perfect al dente right in the oven.
Ingredients
Bolognese sauce
- Ground beef — 14 oz | 400 g
- Onion — 1/2 piece
- Carrot — 1 piece
- Celery stalk — 1 piece
- Garlic — 1 clove
- Crushed tomatoes — 14 oz | 400 g
- Water — 2/3 cup | 150 ml
- Salt, black pepper — to taste
- A pinch of sugar, oregano — to taste
Ricotta and spinach filling
- Ricotta — 9 oz | 250 g
- Spinach — 7 oz | 200 g
- Onion — 1/2 piece
- Garlic — 1 clove
- Parmesan, grated — 3/4 oz | 20 g
- Egg — 1 piece
- Lemon juice — to taste
- Salt, pepper — to taste
For assembly
- Cannelloni (dry tubes for stuffing)
- Mozzarella, grated — for topping
- Parmesan, grated — for topping
Step-by-step recipe
- Finely chop the onion, carrot and celery stalk; mince the garlic.
- Heat a skillet over medium heat and sauté the onion, carrot, celery and garlic until softened.
- Add the ground beef and cook, breaking up the meat, until browned. Season with salt, pepper, a pinch of sugar and oregano.
- Pour in the crushed tomatoes and water, stir and remove from the heat. The sauce should stay fairly loose — this is essential for cooking the pasta through.
- For the filling, sauté the onion and garlic until softened, add the spinach and cook for about 30 seconds, just until it wilts. Let cool slightly.
- Mix the spinach with ricotta, grated Parmesan and egg; add a little lemon juice, salt and pepper.
- Preheat the oven to 356°F | 180°C. Pour half of the bolognese sauce into the bottom of a baking dish.
- Fill the cannelloni with the filling (a piping bag works best) and arrange them in the dish over the sauce.
- Spread the remaining sauce over the top, then sprinkle with grated mozzarella and a little Parmesan.
- Bake for 30 minutes at 356°F | 180°C, until the pasta is tender and the top is golden. Let stand for 5–10 minutes before serving.
To serve
Serve the cannelloni hot, finished with fresh basil or parsley. A crisp green salad and crusty bread make the perfect side for soaking up the rich sauce.
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Tips and variations
- Keep the sauce on the looser side: the pasta will absorb some of the moisture as it bakes.
- The filling is easiest to pipe with a pastry bag or a sturdy bag with the corner snipped off.
- No ricotta? Use well-drained cottage cheese, 5–9%, or mix cottage cheese with a little sour cream for a creamier texture.
- Spinach can be swapped for a mix of greens: Swiss chard, young beet greens or arugula.
- Add heat with a pinch of chile flakes in the sauce.
- Leftovers keep well in the refrigerator for up to 2 days; reheat under foil at 320°F | 160°C.
Nutritional value per serving
| Indicator | Per serving |
|---|---|
| Calories | 520 kcal |
| Protein | 34 g |
| Fat | 26 g |
| Carbohydrates | 44 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1.2 g |
FAQ
Do cannelloni need to be boiled before baking?
No. The sauce stays loose enough for the pasta to finish cooking directly in the oven.
What can I use instead of ricotta in the filling?
Well-drained cottage cheese, 5–9%, or a soft cream cheese will work. You can also mix cottage cheese with a spoonful of sour cream for a creamier texture.
Can I make the sauce without beef?
Yes. Replace the beef with turkey, chicken, plant-based mince, or make a simple meatless tomato sauce.