Barilla | How to make Cannelloni with spinach, ricotta and Napoletana sauce

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while provolone is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

In a saucepan, gently bring the milk to the boil.

In a separate saucepan, gently melt the butter.

Add the flour and cook over low heat for a few minutes.

Once the milk is boiling, add in the butter mixture little by little, whisking continuously to avoid lumps.

Bring the mixture to a boil and stir continuously.

Let it simmer for 10 minutes and season with salt and pepper.

Pass the béchamel through a sieve to remove any possible lumps.

In a large bowl, mix the ricotta cheese with the spinach, a little salt, pepper, nutmeg, egg and Parmigiano Reggiano.

Using a piping bag, fill the Cannelloni with the ricotta mix.

Spread half of the béchamel evenly across the bottom of a large baking tray.

Place the Cannelloni on top and then cover with the remaining béchamel sauce.

Pour the Napoletana sauce on top, and bake for 20 minutes.

Allow to rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens