Cannelloni di Magro

Cannelloni di Magro baked until golden and bubbling, with silky béchamel melting into creamy ricotta and spinach. Every forkful is rich, velvety, and deeply comforting.

I took part in a Daring Cooks challenge where I invited fellow cooks to make Italian Cannelloni from scratch, including fresh pasta and sauces. I shared four different recipes with them, and I am also sharing them here on the blog so all my readers can try making them too.

So, are you ready? Let us begin with Cannelloni di Magro, one of the two most classic recipes for cannelloni. “Magro” means “lean”, but when used in a recipe, it actually means “without meat”, so this is a vegetarian dish.

The filling is simple, made with spinach, ricotta, and Parmigiano Reggiano. The filled cannelloni are then covered with béchamel sauce and more Parmigiano Reggiano before being baked in the oven.

They are my absolute favourite. Enjoy!

Why You’ll Keep Making This Italian Cannelloni

• Leftovers slice even more cleanly the next day, so it works well for packed lunches or reheating for a quick dinner.
• Works well when you want something filling without meat that feels complete.
• Makes good use of simple ingredients that are easy to find, yet turn into a smooth and satisfying bake.

Key Ingredients for Cannelloni di Magro

Fresh Spinach

Gives the filling its gentle, earthy flavour and a bit of body. Mature bunch spinach works better than baby leaves, as it keeps more texture after blanching. Once boiled, squeeze it firmly with your hands. Any excess water left behind will loosen the filling during baking.

Ricotta

Whole-milk ricotta is worth choosing for a fuller texture and better flavour. If it seems watery, let it drain in a sieve for about 30 minutes before mixing. A thicker ricotta makes the baked cannelloni easier to slice neatly.

Parmigiano Reggiano

Adds savoury depth and a slightly nutty note throughout the filling. Always grate it fresh and as finely as possible so it melts evenly into the ricotta.

Béchamel Sauce

Coats the cannelloni and keeps the pasta soft as it bakes. Using warm milk when preparing the sauce makes it easier to achieve a smooth, lump-free consistency that spreads evenly over the rolls.

Find the complete list with measurements in the recipe card below.

How to Make Cannelloni di Magro

Step 1: Clean and wash the spinach. Cook it for 2 minutes in salty boiling water. Drain and rinse under cold water to cool it down quickly, which helps retain a nice green colour. Leave it in a colander for 1 hour to drain excess water.

Step 2: Squeeze the spinach with your hands to remove as much liquid as possible, then chop it finely with a knife. Put the ricotta in a bowl and add the minced spinach, egg, 1 ½ cups – 85 g – 3 oz grated Parmigiano Reggiano, nutmeg, salt, and pepper. Mix until well combined. Refrigerate until ready to use.

Step 3: Bring a large pot of salted water to a boil. Cook the pasta sheets in batches for 1 minute. Use a shallow but wide pot and cook them in a single layer to prevent them from sticking together. Remove with a slotted spoon and place on a clean tea towel to cool.

Step 4: Take one sheet of cooked pasta and place ⅛ of the filling along the long side of the rectangle. Roll it up to form a cannellone. Repeat with the remaining rectangles of pasta.

Step 5: Choose a big enough oven dish to fit the cannelloni snugly. Spray it with cooking oil or brush with melted butter, then spread a layer of béchamel sauce over the base, making sure to cover the corners. Arrange the cannelloni in a single layer in the dish.

Step 6: Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining ½ cup – 35 g – 1 oz Parmigiano Reggiano.

Step 7: Bake in a pre-heated moderate oven at 350°F – 180°C – gas mark 4 for 20 minutes, then grill at 400°F – 200°C for 5 minutes, or until lightly golden on top.

Step 8: Serve immediately.

Extra Help from the Kitchen

Adjust Salt After Mixing – Ricotta and Parmigiano both contain salt, so taste the filling before adding more. A small pinch at the end often makes a noticeable difference.

Let the Filling Rest – Once mixed, let the ricotta and spinach filling sit in the fridge for at least 20 minutes. This helps it firm up slightly and makes rolling the cannelloni easier and cleaner.

Use a Piping Bag for Neater Rolls – Spoon the filling into a piping bag or a freezer bag with the corner snipped. This allows you to pipe an even line of filling along the pasta sheet without spreading it too wide.

Check Béchamel Thickness Before Assembling – The sauce should coat the back of a spoon but still pour easily. If it feels too thick, whisk in a splash of warm milk so it spreads evenly over the cannelloni.

Dry the Pasta Sheets Before Filling – After boiling, let the pasta rest briefly on the tea towel so surface moisture evaporates. If the sheets are too wet, they can slide while rolling.

Variations and Twists

Add a Light Tomato Sauce Layer Beneath the Béchamel – Spread a thin layer of tomato passata on the base of the baking dish before adding béchamel. This adds gentle acidity and a red and white contrast in the finished dish.

Replace Spinach with Swiss Chard – Use the same quantity of finely chopped and well-drained Swiss chard instead of spinach. Blanch, squeeze thoroughly, and chop before mixing with ricotta.

Add Fresh Parsley to the Filling – Mix in 1 to 2 tablespoons finely chopped fresh parsley with the ricotta and greens. It brings a mild herbal note to the filling.

Add a Small Amount of Pecorino – Replace up to 30 g – 1 oz of the Parmigiano with finely grated Pecorino Romano. This gives a slightly sharper flavour to the filling.

Storage and Shelf Life

Store baked cannelloni in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing to prevent condensation from thinning the béchamel.

Freeze baked or unbaked cannelloni in a freezer-safe container for up to 3 months. Wrap unbaked trays tightly with foil and plastic wrap to protect the sauce and prevent freezer burn.

Thaw overnight in the refrigerator before reheating. Warm in the oven at 160°C – 320°F until heated through. Cover loosely with foil if needed. Add a spoonful of milk or extra béchamel if the surface looks slightly dry.

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Cannelloni di Magro Recipe

Cannelloni di Magro baked until golden and bubbling, with silky béchamel melting into creamy ricotta and spinach. Every forkful is rich, velvety, and deeply comforting.

Course: Main

Cuisine: Italian

Prep Time: 1 hour 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour 55 minutes

Servings: 4

Author: Manuela Zangara

Ingredients

• 8 cannelloni/ lasagne sheets – made with 1 egg and 100 g – ⅔ cup and 2 tbsp flour
• 2 bunches – 500 g – 1 lb spinach raw – to be cleaned
• 400 g – 1 ⅔ cups ricotta
• 120 g – 2 cups Parmigiano Reggiano – finely grated, divided
• salt and pepper
• 1 pinch nutmeg
• 1 large egg
• béchamel sauce – made with 500 ml – 2 cups milk – 50 g – 3 ½ tbsp butter, and 50 g – ⅓ cup flour

Instructions

1. Clean and wash the spinach. Cook it for 2 minutes in salty boiling water. Drain and rinse under cold water to cool it down quickly, which helps retain a nice green colour. Leave it in a colander for 1 hour to drain excess water.

2. Squeeze the spinach with your hands to remove as much liquid as possible, then chop it finely with a knife. Put the ricotta in a bowl and add the minced spinach, egg, 1 ½ cups – 85 g – 3 oz grated Parmigiano Reggiano, nutmeg, salt, and pepper. Mix until well combined. Refrigerate until ready to use.

3. Bring a large pot of salted water to a boil. Cook the pasta sheets in batches for 1 minute. Use a shallow but wide pot and cook them in a single layer to prevent them from sticking together. Remove with a slotted spoon and place on a clean tea towel to cool.

4. Take one sheet of cooked pasta and place ⅛ of the filling along the long side of the rectangle. Roll it up to form a cannellone. Repeat with the remaining rectangles of pasta.

5. Choose a big enough oven dish to fit the cannelloni snugly. Spray it with cooking oil or brush with melted butter, then spread a layer of béchamel sauce over the base, making sure to cover the corners. Arrange the cannelloni in a single layer in the dish.

6. Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining ½ cup – 35 g – 1 oz Parmigiano Reggiano.

7. Bake in a pre-heated moderate oven at 350°F – 180°C – gas mark 4 for 20 minutes, then grill at 400°F – 200°C for 5 minutes, or until lightly golden on top.

8. Serve immediately.

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