Classic Beef and Spinach Cannelloni with Creamy Béchamel Sauce

Classic Cannelloni Recipe Beef Spinach Delight

By Chef BakerJuly 17, 2025Updated: July 16, 2025

Table of Contents

Get Ready for the Best Cannelloni Recipe Ever!

Fancy a bit of Italy, eh? Been wondering what to cook? This classic cannelloni recipe is proper comfort food. Picture this: tubes of pasta stuffed with beef and spinach, swimming in a creamy sauce!

What’s the Cannelloni Deal?

Italian cannelloni recipe has roots tracing back through generations. It’s like a big, warm hug on a plate. This particular recipe is medium difficulty.

Expect to spend about one hour and 25 minutes from start to finish. This recipe makes six servings, perfect for a family dinner.

Why You'll Love This Dish

Honestly, this Cannelloni with Bechamel Sauce is special. It is rich in protein. The perfect treat for a Sunday get-together, or any day you want a bit of indulgence.

Cracking Ingredients You’ll Need

Alright, gather up these goodies:

Olive oil (1 tablespoon).
One medium onion, finely chopped.
Two cloves of garlic, minced.
Ground beef (one pound).
Frozen spinach (one 10-ounce package), thawed.
Ricotta cheese (one 15-ounce container).
Parmesan cheese (½ cup), plus more for topping.
One egg, lightly beaten.
Nutmeg (¼ teaspoon).
Salt and pepper, to taste.
Cannelloni tubes (12-14).

Béchamel Sauce Magic

You'll also need to whip up a homemade cannelloni recipe with bechamel sauce. You need these:

Butter (4 tablespoons).
Flour (4 tablespoons).
Whole milk (4 cups).
Nutmeg (¼ teaspoon).
Salt and white pepper, to taste.

Now, let's get cooking!

Alright, let's get into what you'll need to nail this cannelloni recipe . Honestly, it’s not as scary as it looks! Trust me, if I can do it, anyone can.

I once set off the smoke alarm just boiling an egg, you know? But hey, we learn from our mistakes.

Ingredients & Equipment: Your Cannelloni Arsenal

Let’s gather our supplies. You won’t need anything too fancy. This easy cannelloni recipe is all about good ingredients and simple techniques.

Main Ingredients

Here's what you'll need to make the Cannelloni Filling and pasta. Getting good quality beef and spinach will really make a difference.

Olive oil: 1 tablespoon (15 ml) Nothing fancy, just regular stuff.
Onion: 1 medium , finely chopped (about 1 cup) (about 150g) Brown onions are great.
Garlic: 2 cloves , minced Fresh is always best.
Ground beef: 1 pound (450g) Look for a good color.
Frozen chopped spinach: 1 (10 ounce) package, thawed and squeezed dry (280g) Squeeze really well!
Ricotta cheese: 1 (15 ounce) container (425g) Full fat is best, trust me.
Parmesan cheese: 1/2 cup grated, plus more for topping (50g) Freshly grated if possible!
Egg: 1 large , lightly beaten Free range if you can.
Ground nutmeg: 1/4 teaspoon – Adds a lovely warmth.
Salt and pepper: To taste Season generously!
Cannelloni tubes: 12-14 (approx. 250g) Find these at most supermarkets, or your local Italian deli!

Seasoning Notes

Spices are key! A good Cannelloni Bolognese needs warmth and depth.

Nutmeg is a must for both the filling and the Cannelloni with Bechamel Sauce . It just adds a touch of magic.

Don’t be shy with salt and pepper! They really bring out the flavors. If you're feeling adventurous, a pinch of red pepper flakes in the beef mixture gives a nice little kick.

For Aromatics, go with fresh garlic and onions.

Equipment Needed

Don’t stress about having professional gear. This is a homemade cannelloni recipe , not a MasterChef challenge!

Large skillet or Dutch oven For browning the beef.
Large mixing bowl For combining the filling.
Saucepan For the béchamel.
9x13 inch baking dish To bake everything in.
Pastry bag or large ziplock bag Makes filling the cannelloni easier, but not essential. A spoon works just fine.

That’s all there is to it! With these bits and bobs, you’re all set to create a Beef cannelloni recipe that’ll have everyone asking for seconds. I can almost smell it cooking!

Let's Get Rolling: Beef and Spinach Cannelloni Time!

Right, gather 'round, my lovelies! We're diving headfirst into a classic beef and spinach cannelloni with creamy béchamel sauce adventure.

It's proper comfort food, the kind that makes you want to ditch the diet and snuggle up on the sofa.

Seriously, it's that good.

This dish is pure Italian comfort. Tender pasta meets rich beef, spinach, and ricotta. All swimming in a creamy homemade béchamel sauce .

Are you drooling yet? It's a medium level recipe with 45 minutes of prep and 40 minutes to bake, so you need to set aside 1 hour and 25 minutes .

Prep Steps: Mise en Place Like a Pro

First things first, chop that onion. I use 1 medium onion, finely chopped (about 1 cup) . Mince 2 cloves garlic .

Get your 1 pound ground beef ready. Squeeze the heck out of that 1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry .

Honestly, the drier the better! Mix 1 (15 ounce) container of ricotta cheese with 1/2 cup grated Parmesan cheese , 1 large egg , and 1/4 teaspoon ground nutmeg .

Season everything with salt and pepper. Finally, unbox the 12-14 cannelloni tubes . This mise en place is key for an easy cannelloni with béchamel sauce .

Time saver? Thaw the spinach in the microwave. But watch it! It'll get volcano hot in seconds.

step-by-step: Cannelloni Magic

Sauté the onion in 1 tablespoon olive oil until soft. Add the garlic until fragrant. Then, brown the beef and drain the fat.
Combine the beef, spinach, ricotta mix, Parmesan, egg, and nutmeg in a bowl. Mix.
Melt 4 tablespoons unsalted butter in a saucepan. Whisk in 4 tablespoons all-purpose flour for 1- 2 minutes . Slowly add 4 cups whole milk , whisking constantly. Add 1/4 teaspoon ground nutmeg , salt, and white pepper. Cook until thickened.
Spoon the filling into a pastry bag (or ziplock). Pipe it into the cannelloni tubes.
Spread some béchamel in a 9x13 inch baking dish . Arrange the filled tubes, seam down. Pour the rest of the sauce on top. Sprinkle with Parmesan.
Bake at 375° F ( 190° C) for 35- 40 minutes . The homemade cannelloni recipe is done when it's bubbly and golden. Let it cool for 10 minutes before serving. Cannelloni bolognese can be an alternative for this filling

Pro Tips: Secrets from My Kitchen

Don't overfill the tubes! The filling expands. Trust me, you'll have a mess. Also, taste the béchamel sauce before pouring.

It might need extra seasoning. I've been there!. If you want easy cannelloni recipe , you can make the filling a day ahead.

It saves time. This recipe can be modified into a spinach and ricotta cannelloni or even a beef cannelloni recipe without the spinach.

Enjoy your Italian cannelloni recipe ! The secret is in the sauce. Some may ask: Is this the same that manicotti with bechamel sauce ? The answer is yes!

Recipe Notes for a Perfect Cannelloni

Alright, so you're about to tackle my classic beef cannelloni recipe . Sorted! But before you dive in headfirst, let's chat about some important stuff.

Think of this as my little "heads up" to make sure your cannelloni with béchamel sauce turns out perfect. Honestly, this dish is so good, it deserves a bit of extra attention.

Serving Like a Pro!

How you plate this Italian cannelloni recipe can make all the difference. Honestly? It’s all about the presentation. Imagine this, you pull the dish and the aroma from Cannelloni Bolognese fills the entire room.

I like to arrange the filled cannelloni artfully on the plate. Then, spoon a generous dollop of that creamy béchamel over the top.

A sprinkle of fresh parsley adds a pop of colour. For sides? A simple green salad with a lemon vinaigrette cuts through the richness perfectly.

And, oh my gosh , don't forget some crusty bread for soaking up every last drop of sauce. A glass of Chianti? Yes, please!

Keeping Leftovers Fresh

So, you've got leftovers? Ace! Let's keep them tasty. Pop your homemade cannelloni recipe creations into an airtight container once they've cooled a bit.

In the fridge, they'll be good for 3-4 days .

Fancy freezing them? No sweat! Wrap them individually in cling film, then pop them into a freezer bag. They'll last for up to 2 months .

When you're ready to reheat, just thaw them overnight in the fridge, then bake them in a preheated oven at 350° F ( 175° C) until heated through.

Alternatively, a quick zap in the microwave will do in a pinch, but baking keeps that sauce nice and creamy.

Playing Around with Flavours

Want to switch things up? Here's where you can have some fun. For a veggie version, try a spinach and ricotta cannelloni .

Honestly, it's delish! Just swap the beef for sautéed mushrooms, zucchini, and bell peppers.

Or, if you're feeling adventurous, how about a cannelloni filling made with butternut squash and sage in the autumn? Seasonal ingredients can really elevate this dish.

For a dietary adaptation you can use Manicotti with Bechamel Sauce instead of Cannelloni Pasta Recipe for a slightly different texture, or even use gluten-free cannelloni shells and a gluten-free flour for the béchamel.

You know? Just go with what you fancy!

Nutrition Nitty Gritty

Okay, let's talk about the good stuff. This beef cannelloni recipe is packed with protein from the beef and ricotta, which is great for building and repairing tissues.

The spinach adds a boost of vitamins and minerals.

Just be mindful of the fat content from the béchamel sauce. A little goes a long way! Of course, I wouldn't call it a diet food, but it's a wonderfully balanced and comforting meal.

And hey, everything in moderation, right?

So, there you have it! My little notes to ensure your easy cannelloni recipe is a roaring success. Honestly, this dish is proper lush, and I know you're going to smash it.

Happy cooking, and don't forget to let me know how it turns out!

Frequently Asked Questions

Is this cannelloni recipe difficult to make, even for a beginner?

While this cannelloni recipe is rated as medium difficulty, don't let that scare you off! The trickiest part is usually filling the tubes, but with a bit of patience (and maybe a piping bag) it's totally manageable.

Think of it as a baking challenge on the Great British Bake Off a little bit fiddly, but totally worth it in the end!

Can I make the cannelloni filling ahead of time?

Absolutely! Making the filling in advance is a great way to save time. You can prepare it up to 24 hours ahead and store it in the fridge. Just be sure to bring it to room temperature before filling the cannelloni tubes for easier handling, nobody likes a cold suprise!

What's the best way to prevent the cannelloni from drying out in the oven?

Nobody wants dry cannelloni, which isn't great. The key is to make sure the cannelloni are fully covered in béchamel sauce before baking. You can also cover the baking dish with foil for the first 20 minutes of baking, then remove it for the remaining time to allow the top to get golden brown and bubbly, not only that but it locks the flavour.

This creates a nice, moist environment inside.

I'm vegetarian, can I still enjoy this cannelloni recipe?

Of course! This cannelloni recipe is easily adaptable for vegetarians. Simply swap the ground beef with a mixture of sautéed mushrooms, zucchini, bell peppers, and perhaps some lentils or crumbled veggie burgers. This creates a hearty and flavorful filling that's just as satisfying, it's also very nutritional!

How long does leftover cannelloni last, and what's the best way to reheat it?

Leftover cannelloni will keep well in the fridge for up to 3-4 days. To reheat, you can microwave individual portions, but for a more even heating and to maintain the texture, it's best to reheat it in the oven. Cover the dish with foil and bake at 350°F (175°C) until heated through.

Can I freeze cannelloni, and if so, what's the best method?

Yes, cannelloni freezes beautifully! Assemble the cannelloni in the baking dish, but don't bake it. Cover it tightly with plastic wrap, then foil, and freeze for up to 2-3 months. When ready to bake, thaw it in the fridge overnight, then bake as directed in the recipe, you can also add an additional 10-15 minutes to the cooking time to ensure it's heated through.