Entree: Argentina – Argentine Italian Cuisine – Canelones de Ricota (Baked Italian-style pasta tubes filled with ricotta and greens, finished with béchamel and tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 lasagna sheets for rolling (or 12 cannelloni tubes), about 12 oz (340 g) dry
- 16 oz (454 g) ricotta cheese
- 10 oz (285 g) fresh spinach, wilted, squeezed dry (about 1 large bunch)
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1/2 cup (50 g) grated Parmesan cheese
- 1 1/2 cups (170 g) shredded mozzarella cheese, divided
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced, about 0.21 oz (6 g)
- 1/4 tsp (0.5 g) ground nutmeg
- Salt to taste, about 1 tsp (6 g)
- Black pepper to taste, about 1/2 tsp (1 g)
- 2 cups (480 ml) simple tomato sauce or marinara
- 2 cups (480 ml) béchamel sauce (see below) or prepared white sauce
- 3 tbsp (42 g) unsalted butter (for béchamel)
- 3 tbsp (24 g) all-purpose flour (for béchamel)
- 2 cups (480 ml) whole milk (for béchamel)

Show original ingredient measurements

- 12 lasagna sheets for rolling (or 12 cannelloni tubes), about 12 oz (340 g) dry
- 16 oz (454 g) ricotta cheese
- 10 oz (285 g) fresh spinach, wilted, squeezed dry (about 1 large bunch)
- 1 large egg, approx. 50 g
- 1/2 cup (50 g) grated Parmesan cheese
- 1 1/2 cups (170 g) shredded mozzarella cheese, divided
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced, about 6 g
- 1/4 tsp (0.5 g) ground nutmeg
- Salt to taste, about 1 tsp (6 g)
- Black pepper to taste, about 1/2 tsp (1 g)
- 2 cups (480 ml) simple tomato sauce or marinara
- 2 cups (480 ml) béchamel sauce (see below) or prepared white sauce
- 3 tbsp (42 g) unsalted butter (for béchamel)
- 3 tbsp (24 g) all-purpose flour (for béchamel)
- 2 cups (480 ml) whole milk (for béchamel)

Instructions

1. Prepare filling: Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Sauté chopped onion until translucent, 5–7 minutes; add garlic and cook 30 seconds. Add wilted, squeezed-dry spinach and cook 1–2 minutes more. Remove from heat and let cool slightly.
2. In a large bowl combine ricotta, cooled spinach mixture, egg, Parmesan, 1 cup (85 g) mozzarella, nutmeg, 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper. Adjust seasoning to taste.
3. Cook pasta sheets: Bring a large pot of salted water to a boil. Cook lasagna sheets 2–3 minutes less than package directions until al dente so they are easy to roll. Drain and lay sheets on a lightly oiled tray or clean towel to prevent sticking.
4. Assemble canelones: Spread a thin layer of tomato sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Place about 3–4 tbsp (45–60 ml) filling along the short edge of each pasta sheet and roll tightly. Arrange rolls seam-side down in the dish. If using cannelloni tubes, pipe filling into tubes and set in dish.
5. Make béchamel (if using homemade): In a saucepan melt 3 tbsp (42 g) butter over medium heat. Stir in 3 tbsp (24 g) flour and cook 1–2 minutes without browning. Gradually whisk in 2 cups (480 ml) milk and simmer, whisking, until thickened, about 5–7 minutes. Season with salt and a pinch of nutmeg.
6. Finish and bake: Pour remaining tomato sauce over the assembled rolls, then pour béchamel evenly on top. Sprinkle remaining 1/2 cup (85 g) mozzarella over the béchamel. Cover loosely with foil.
7. Bake in a preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake 10–15 minutes more until golden and bubbling. Let rest 10 minutes before serving.