Stuffed Cannelloni with Spinach and Creamy Béchamel
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tubes filled with spinach and ricotta, topped with marinara and creamy béchamel sauce. A rich, impressive Italian pasta dish suitable for special occasions or weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tbsp extra virgin olive oil
- 2 medium shallots (finely chopped)
- 1 tsp Kosher salt (divided)
- 4 medium garlic cloves (finely chopped)
- ¼ tsp crushed red pepper flakes
- 2 large bunches of spinach (about 4-5 cups, roughly chopped (do not use frozen))
- ½ cup tightly packed basil leaves (thinly sliced)
- 2 Tbsp fresh oregano (roughly chopped)
- 24 oz (3 cups) whole milk ricotta cheese
- ¾ cup grated Parmesan cheese
- 1 large egg yolk
- 1 tsp fresh lemon zest (from about 1 medium lemon)
- ½ tsp freshly ground black pepper
- ¼ tsp grated nutmeg
- 1 (8oz) package store-bought cannelloni tubes (250g pack)
- 2 cups (16oz) store-bought or homemade marinara sauce (for store-bought, we recommend Rao’s)
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2-3 cups milk (warmed slightly)
- 2 garlic cloves (smashed and peeled)
- ¼ cup grated Parmesan cheese
- Pinch of cayenne pepper
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 40m
- Sodium
- 974mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 464mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 974MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.