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Gluten-free Cannelloni Ragù and Spinach

Open recipes

Open recipes

Gluten-free Cannelloni Ragù and Spinach

1 hours 35 minutes total

  • Gluten-Free
  • Moderate

Looking for a delicious and healthy gluten-free meal? Look no further than this mouth-watering recipe for cannelloni ragù and spinach! Made with fresh, wholesome ingredients, this dish is perfect for anyone looking to enjoy a hearty and satisfying meal without the gluten. With tender cannelloni pasta, rich tomato ragù, and flavorful spinach, this recipe is sure to become a new favorite in your kitchen. So why wait? Get cooking today and enjoy the delicious flavors of this gluten-free cannelloni ragù and spinach!



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Serves 4

12 Barilla® Gluten-Free Lasagne (rolled)
80g unsalted butter

For the filling

250g Ground Beef
200g cooked spinach
60ml dry white wine
40ml extra-virgin olive oil
40g onion
30g carrot
20g celery
120g Parmigiano Reggiano cheese, grated
1 large egg
to taste grated nutmeg
to taste Salt and pepper

For the béchamel

500ml Milk
25g unsalted butter
20g gluten-free all-purpose flour
to taste grated nutmeg
to taste Salt


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Here's how to cook gluten-free cannelloni with spinach and bolognese sauce in 3 easy steps:

Step 2

For the filling, chop the onion, carrot, and celery. Heat the oil in a skillet over medium heat and sauté the vegetables until lightly browned. Add the ground beef and brown. Add the white wine, raise the heat to high, and cook until wine is completely evaporated. Add the spinach, season with a pinch of salt and a dash of pepper, and continue cooking the mixture over medium heat for 15 to 20 minutes. Remove from heat and let the mixture cool to room temperature. Transfer to a food processor and pulse mixture. Add the egg, half of the grated Parmigiano Reggiano, and a pinch of nutmeg and pulse until thoroughly combined.

  • onion
  • carrot
  • celery
  • oil
  • ground beef
  • white wine
  • spinach
  • salt
  • pepper
  • egg
  • parmigiano reggiano
  • nutmeg

Step 3

For the béchamel, melt the butter in a heavy-bottomed pan. To make a roux, add the flour and whisk butter and flour together for 3 to 4 minutes over low heat, until smooth. Heat the milk in a separate pan, then add to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes.

  • butter
  • flour
  • milk
  • salt
  • nutmeg

Step 4

Heat the oven to 375°F (190°C). Cook the GF Lasagne for 10 minutes in boiling water. Roll lengthy to create cannelloni. Fill with the filling preparation. Grease a 9-by-13-inch baking dish and arrange the filled cannelloni shped evenly in pan. Finish with a uniform layer of béchamel, dusting it with the remaining cheese, and dotting the top with the pieces of butter. Bake the cannelloni for 15 to 20 minutes, until lightly browned. Remove them from the oven and let them rest for several minutes before serving.

  • butter
  • cheese
  • béchamel sauce
  • butter
  • gluten-free lasagne

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.