Barilla Cannelloni with Spinach and Ricotta

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Ingredients 6 Servings

Ingredient for 6 people:

  • 1 Box Barilla® Cannelloni
  • 1 Jar Barilla® Ricotta sauce
  • 800g Fresh ricotta cheese
  • 4 Bunches of English spinach, boiled in salted water, drained and finely chopped
  • 1 Egg
  • Extra virgin olive oi (evoo)
  • 50g Grated Grana Padano
  • 2 tablespoons pine nuts


  • 1L Milk
  • 50g Butter
  • 50g Flour
  • Salt and pepper, to taste

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  • Gently bring milk to the boil in a medium saucepan. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.

    Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps
  • Preheat oven to 180°C
  • In a large bowl mix the ricotta cheese with spinach, a little salt and pepper, nutmeg, egg and Grana Padano cheese. Using a piping bag, fill cannelloni with the ricotta mix
  • Evenly spread half of the béchamel across the bottom of a large baking tray. Place the cannelloni on top and then cover with the remaining béchamel
  • Add the Barilla Ricotta sauce on top, spread evenly and sprinkle with pine nuts. Bake for 20 minutes, then allow to rest for 10 minutes before serving
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