Crepe Cannelloni with Ricotta and Spinach

Crepe Cannelloni with Ricotta and Spinach is a refined take on traditional Italian baked pasta, swapping out the classic tubular pasta for delicate, homemade crepes. This dish layers soft crepes with a rich, creamy filling of ricotta, spinach, and Parmesan, all smothered in velvety béchamel sauce and baked to golden perfection. It’s a show-stopping entrée perfect for holidays, family dinners, or upscale meatless meals.

What Is Crepe Cannelloni?

Unlike traditional cannelloni, which uses dried pasta shells, this version wraps a savory ricotta and spinach filling inside thin crepes—creating an ultra-tender texture and more elegant bite. The stuffed crepes are rolled, arranged in a baking dish, and covered with béchamel sauce (or tomato sauce) before being baked until bubbling and lightly browned.

Why Choose Crepes Instead of Pasta?

• Softer texture: Crepes absorb sauce better and become incredibly tender when baked
• Lighter feel: Less heavy than pasta, perfect for a delicate flavor profile
• Elevated presentation: Elegant enough for entertaining or special occasions
• Customizable: Crepes can be made ahead, frozen, or flavored with herbs and spices

Ingredients for Crepe Cannelloni with Ricotta and Spinach

For the Crepes (Makes 10–12)

• 1 cup all-purpose flour
• 2 large eggs
• 1 ½ cups milk
• 2 tablespoons melted butter
• ¼ teaspoon salt
• Optional: 2 tablespoons chopped parsley or basil

For the Filling

• 15 oz ricotta cheese (drained if watery)
• 1 ½ cups blanched spinach, finely chopped (about 10 oz fresh or 6 oz frozen)
• ½ cup grated Parmesan cheese
• 1 egg
• 1 clove garlic, minced
• ½ teaspoon nutmeg
• Salt and pepper to taste

For the Béchamel Sauce

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• Salt and white pepper to taste
• Optional: pinch of nutmeg

Topping

• ½ cup grated mozzarella
• ¼ cup Parmesan cheese

How to Make Crepe Cannelloni with Ricotta and Spinach

1. Prepare the Crepe Batter

• In a blender or bowl, combine flour, eggs, milk, butter, and salt.
• Blend until smooth and lump-free. Let rest 30 minutes for better texture.

2. Cook the Crepes

• Heat a nonstick skillet over medium heat and grease lightly.
• Pour in about ¼ cup of batter, swirling to coat the bottom.
• Cook 1–2 minutes per side until lightly golden. Set aside on parchment.

3. Make the Ricotta and Spinach Filling

• Mix together ricotta, chopped spinach, Parmesan, garlic, nutmeg, egg, salt, and pepper.
• Stir until creamy and uniform. Taste and adjust seasoning.

4. Make the Béchamel Sauce

• In a saucepan, melt butter and whisk in flour until smooth.
• Gradually whisk in warm milk, cooking until thickened (5–8 minutes).
• Season with salt, white pepper, and nutmeg. Set aside.

Assemble the Cannelloni

1. Preheat oven to 375°F (190°C).
2. Spread a spoonful of béchamel on the bottom of a greased baking dish.
3. Fill each crepe with 2–3 tablespoons of the ricotta mixture.
4. Roll tightly and place seam-side down in the dish.
5. Pour remaining béchamel over the crepes.
6. Top with mozzarella and Parmesan.
7. Cover loosely with foil and bake for 25–30 minutes.
8. Uncover and broil for 2–3 minutes until golden.

Pro Tips for Success

• Drain ricotta well to avoid watery filling
• Squeeze excess water from spinach for a richer texture
• Make crepes in advance and store between parchment layers
• Add a touch of lemon zest or fresh basil to brighten the filling
• For a tomato twist, swap half the béchamel with marinara sauce

Serving Suggestions

• Serve with a crisp arugula salad with balsamic vinaigrette
• Pair with a glass of dry white wine like Pinot Grigio or Sauvignon Blanc
• Offer warm crusty bread to soak up any extra béchamel
• Garnish with fresh parsley or basil for color and aroma

Make Ahead and Freezing Instructions

Make Ahead

• Prepare crepes and filling up to 2 days in advance
• Assemble cannelloni and refrigerate overnight before baking

Freezing

• Assemble and freeze uncooked cannelloni in foil trays
• Thaw overnight and bake as directed (add 10 minutes to cook time)
• Can be frozen fully baked, too—just reheat gently in the oven

Variations on the Classic Recipe

1. Tomato Baked Cannelloni

Layer the crepes with marinara instead of béchamel for a red-sauce alternative.

2. Mushroom Ricotta Cannelloni

Sauté mushrooms and mix into the ricotta for extra umami.

3. Vegan Version

Use vegan ricotta, almond milk béchamel, and egg substitute for a dairy-free option.

4. Meat Lover’s Cannelloni

Add crumbled Italian sausage or pancetta to the filling for a protein boost.

Nutrition Facts (Per Serving – 2 Rolls)

For a lighter version, use part-skim ricotta and reduce cheese topping.

Why This Crepe Cannelloni Recipe Works

• The crepes provide a buttery, melt-in-your-mouth base
• Ricotta and spinach balance creaminess with freshness
• Béchamel elevates the dish into true comfort cuisine
• Easy to customize for vegetarian, gluten-free, or meaty preferences
• Perfect for meal prep, special occasions, or weeknight indulgence

Final Thoughts

Crepe Cannelloni with Ricotta and Spinach offers a luxurious fusion of classic Italian flavors and French technique. Every bite is soft, savory, and satisfying. Whether served at a dinner party or a cozy Sunday lunch, this dish delivers a blend of elegance and warmth that’s hard to beat. Prepare it once, and it will become a permanent staple in your recipe rotation.

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