Nigella’s version of spinach and ricotta cannelloni is a kind of edible lullaby-silky tubes of pasta filled with a rich, spinach-laced ricotta mixture, tucked under a blanket of velvety tomato sauce and bubbling béchamel. It’s not fancy in the Michelin-starred sense but it’s deeply, soulfully luxurious. This isn’t a dish you rush. It’s the kind of cooking that turns a regular evening into a ritual-layering flavors, stirring sauces, sneaking tastes when no one’s looking.
The first time I made it was during a little self-imposed "staycation" years ago. I had just bought one of Nigella’s books-her writing always feels like a letter from a friend. and I remember being drawn to this recipe because of how unapologetically comforting it sounded. Spoiler: it did not disappoint.
Nigella Spinach And Ricotta Cannelloni Recipe
Ingredients Needed
Now, let’s get to the good stuff. Here’s everything you’ll need to bring this dish to life.
For The Filling
- 500g spinach (fresh or frozen). I’ve used both; frozen is a lifesaver when you’re short on time.
- 250g ricotta cheese – Creamy, light and the perfect companion for spinach.
- 50g grated Parmesan (plus extra for topping). Adds that nutty, savory backbone.
- 1 egg yolk – Helps bind everything beautifully.
- Freshly grated nutmeg – A whisper of spice that somehow makes everything cozier.
- Salt and pepper – Season generously!
For The Tomato Sauce
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Olive oil
- 800g chopped tomatoes (canned works great)
- 1 tsp sugar – Nigella swears by this to mellow the acidity.
- Fresh basil or a pinch of dried oregano. Totally optional but lovely.
For The White Sauce (Béchamel)
- 50g butter
- 50g plain flour
- 500ml milk
- Salt, pepper and more nutmeg
Pasta
- Cannelloni tubes – The dry kind; no need to pre-boil.
Equipment Needed
Nothing too fancy here. just the basics:
- Large frying pan or skillet (for sautéing spinach)
- Medium saucepan (for the tomato sauce)
- Another saucepan (for the béchamel)
- Mixing bowl
- Whisk (I always use a balloon whisk for the béchamel-it’s a game-changer)
- 9×13 baking dish or similar
- Spoon or piping bag (to fill cannelloni. I’ve used a ziplock with the tip cut off, very DIY but works like a charm)
Instructions To Make Nigella Lawson’s Spinach And Ricotta Cannelloni
1. Prep The Spinach
If you’re using fresh spinach, sauté it down in a pan with a splash of olive oil until wilted. Squeeze out all the water (seriously-all of it; otherwise, you’ll have a soggy mess). Frozen spinach just needs to be thawed and drained really well. I usually wrap it in a clean dish towel and twist until I feel like Popeye.
2. Mix The Filling
In a bowl, mix your dry spinach with ricotta, Parmesan, egg yolk, nutmeg and seasoning. This part always reminds me of making ravioli filling with my grandmother-same simple ingredients, same sense of something good coming.
3. Make The Tomato Sauce
Sauté onion and garlic in olive oil until soft. Add tomatoes, sugar, herbs, salt and pepper and let it simmer while you work on the béchamel. The smell alone is enough to draw family members into the kitchen like moths to a flame.
4. Make The Béchamel
Melt butter in a saucepan, add flour and stir into a paste. Slowly whisk in warm milk until smooth and creamy. Season with salt, pepper and nutmeg. This part used to scare me. I had visions of lumpy sauce. but once you master it, it’s like riding a bike.
5. Assemble The Dish
Spread some tomato sauce on the bottom of your dish. Fill the cannelloni tubes with the ricotta mixture (piping bag makes life easier, trust me). Lay them side by side, snug as can be. Pour the remaining tomato sauce over, then layer with béchamel. Sprinkle generously with Parmesan.
6. Bake
Cover with foil and bake at 180°C (350°F) for about 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbling. Let it rest a bit before diving in-torturous, I know but worth it.
What I Learnt
Oh, so many little lessons tucked into this dish. First off, I learned that taking the time to make something from scratch, layer by layer, is its own kind of therapy. I also learned that béchamel isn’t something to fear. it just requires a bit of patience (and constant whisking).
And here’s the sneaky thing about cannelloni: it looks like you’ve done something incredibly complicated but once you get the rhythm, it’s actually quite meditative. Leftovers? Even better the next day. I’ve made this for friends and family gatherings and every time someone asks for the recipe, I grin and say, ’It’s Nigella’s. she taught me well.
FAQs
Can I Use Fresh Spinach Instead Of Frozen For Nigella’s Spinach And Ricotta Cannelloni?
Totally! Fresh spinach works just as well. I personally love the texture of fresh spinach-just make sure to wilt it down properly and squeeze out any excess water. The beauty of fresh spinach is that it brings a vibrant color and a slightly lighter taste to the dish.
How Do I Prevent The Cannelloni Tubes From Breaking When Filling Them?
Great question! It’s all about being gentle. I usually fill them with a spoon or piping bag. If you’re worried about them breaking, you can cook them briefly before filling them, which softens them just enough to make them a little more pliable. A gentle touch goes a long way.
Can I Make Nigella’s Spinach And Ricotta Cannelloni Ahead Of Time?
Yes, you can! This is one of those recipes that actually tastes even better after a few hours in the fridge. You can assemble it all and then just pop it in the fridge to bake later. It’s perfect for when you’ve got a busy day ahead but still want to impress with a delicious homemade dish.
