Cannelloni can be assembled (but not baked) 1 day ahead and chilled, covered with plastic wrap. Let stand at room temperature 15 minutes before baking. Remaining sauce will need to be thinned slightly.
Recipe courtesy of Gourmet Magazine
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Sauce:
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch freshly grated nutmeg
  • 3/4 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (about 1/3 cup)
Cannelloni:
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 10 ounces baby spinach
  • 1 3/4 cups ricotta (12 ounces fresh or 15 ounces supermarket-style)
  • 1 large egg, lightly beaten
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 ounces thinly sliced prosciutto, chopped, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup)
  • 8 (6- by 4-inch) fresh pasta rectangles or 8 oven-ready (sometimes labeled no-boil) Lasagna noodles
  • Special equipment: a 13 by 9 by 2-inch ceramic baking dish or other shallow 3-quart flameproof baking dish (not glass)

Directions

To make the sauce: Melt butter in a 1 1/2 to 2-quart heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover pan.

To make the cannelloni: Heat oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add spinach and saute, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.

Stir together ricotta, egg, parsley, prosciutto, if using, salt, pepper, and 1/3 cup cheese in a bowl, then stir in spinach mixture.

Boil pasta 2 pieces at a time in a 6 to 8-quart pot of boiling salted water, stirring to separate, until just tender, about 2 minutes for fresh pasta or about 6 minutes for oven-ready noodles. Gently transfer with a slotted spoon to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat in between layers of plastic wrap. (Trim oven-ready noodles, if using, as closely as possible to 6 1/4 by 5 1/2-inch rectangles.)

Preheat oven to 425 degrees F.

Spread 2/3 cup sauce in buttered baking dish. Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese. Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.

Turn on broiler.

Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving. Reheat remaining sauce and serve on the side.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Spinach and Cheese Cannelloni

Veal, Spinach and Cheese Stuffed Cannelloni

Recipe courtesy of Emeril Lagasse

Italian Sausage, Spinach, and Ricotta Cannelloni

Recipe courtesy of Kelsey Nixon

Spinach and Cheese Dip

Recipe courtesy of Chuck Hughes

Spinach and Cheese Pillows

Potato and Spinach Gnocchi in Cheese Sauce

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spinach, Potato and Goat's Cheese Tart

Fusilli with Spinach and Asiago Cheese

Recipe courtesy of Giada De Laurentiis

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here