Cannelloni al Forno
Tender pasta tubes filled with creamy ricotta and fresh spinach, layered with silky béchamel and tangy marinara, then topped with melted cheese and baked until golden and bubbling. This showstopping Italian baked pasta is the ultimate comfort food.
- 12 cannelloni tubes
- 500g ricotta cheese
- 200g cooked spinach, chopped
- 400ml béchamel sauce
- 400ml marinara sauce
- 150g grated mozzarella cheese
- 50g grated Parmesan cheese
- to taste salt and pepper
- Preheat your oven to 180°C (350°F). Prepare a 9x13 inch baking dish by lightly oiling it or coating with cooking spray to prevent sticking.
- In a large mixing bowl, combine the ricotta cheese and chopped cooked spinach. Season generously with salt and pepper to taste. Mix gently but thoroughly until the filling is evenly combined. The mixture should be creamy and well-seasoned. Taste and adjust seasoning as needed.
- Using a small spoon or a piping bag fitted with a wide tip, carefully fill each cannelloni tube with the ricotta-spinach mixture. Work slowly and deliberately to avoid tearing the delicate pasta tubes. A piping bag makes this easier and keeps hands cleaner. Fill each tube until it just reaches the edges but does not overflow.
- Spread a thin layer of marinara sauce evenly across the bottom of the prepared baking dish. This prevents sticking and adds flavor to the bottom layer. Carefully arrange the filled cannelloni tubes seam-side down in a single layer over the sauce, fitting them snugly but not cramming them in.
- Pour the béchamel sauce evenly over the cannelloni tubes, ensuring they are well covered. This creamy sauce will meld with the marinara in the oven. Follow with the remaining marinara sauce, spreading it carefully so that the cannelloni are covered but some béchamel remains visible in spots. The layering of sauces creates complexity and prevents the pasta from drying out.
- Combine the grated mozzarella and Parmesan cheeses in a small bowl, then sprinkle this mixture evenly over the sauced cannelloni. The cheeses will melt and brown beautifully during baking, creating a golden, bubbling crust.
- Cover the baking dish tightly with aluminum foil to trap steam and prevent the top from browning too quickly. Bake for 30 minutes. Remove the foil carefully and bake for another 10–15 minutes until the cheese is golden brown and bubbling at the edges. The filling should be hot throughout, and the cheese should be melted and slightly browned.
- Remove from the oven and let the cannelloni rest for 5 minutes before serving. This resting period allows the layers to set slightly and makes serving easier. Divide among warm plates and serve hot, spooning extra sauce around each portion.
Cannelloni al forno represents the pinnacle of Italian comfort cooking—a dish that looks impressive enough for company yet feels like a warm hug from nonna herself. The interplay of creamy béchamel, bright marinara, and earthy spinach creates a symphony of flavors that improves as it sits. This dish is a make-ahead champion: assemble it completely the day before, cover, refrigerate, and bake an additional 10 minutes when ready to serve. It also freezes beautifully, unbaked, for up to three months, making it the ultimate dinner-party insurance policy. Serve with a simple green salad and a glass of Chianti for a meal that will have everyone asking for seconds.
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