Open Recipes

Traditional Cannelloni Ragù and Spinach

Open recipes

Open recipes

Traditional Cannelloni Ragù and Spinach

1 hours 35 minutes total

Cannelloni ragù and spinach is a classic Italian dish that combines tender pasta tubes filled with a rich and savory meat sauce, creamy ricotta cheese, and fresh spinach. This hearty and comforting meal is perfect for a cozy family dinner or a special occasion. With its delicious blend of flavors and textures, this recipe is sure to become a favorite in your household. So, roll up your sleeves and get ready to indulge in a mouthwatering dish that will satisfy your cravings and warm your soul.



Open Recipes

The world is becoming more inclusive. Food should too. More Open Recipes coming soon.


Serves 4

12 Barilla® Cannelloni
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 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 cannelloni with spinach and bolognese sauce in 3 easys 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). Use a pastry bag to fill the cannelloni. Butter a 9-by-13-inch baking dish and arrange the filled cannelloni 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.

  • cannelloni
  • butter
  • cheese
  • béchamel sauce
  • butter

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.