Cannelloni…. an Italian Classic. Do you know what makes a cannellone so good? Discover it during Giacomo’s cooking class!



– 12 cups of spinach
– 2 organic eggs
– ???20 g extra vergin olive oil
Р?? 300 g fresh  ricotta cheese
– ??? 100 g Parmigiano
– 1 garlic clove
– Salt and pepper
– Nutmeg

– ?? 100 gr. flour
– 1 liter of whole milk
– ?? 100gr. butter
– 1 pinch of nutmeg
– 1 pinch of salt

– Cannelloni shell


Utensils Needed

– Cooking utensils
– Cutting board
– Baking pan – 8inches x 9inches x 2.5 inches in hight is a good size but feel to use something similar.
– 3 pans for the stove.
– 1 Pot
– Whisk
– Piping bag to fill out the cannelloni


STEP 1 – Put 2 tablespoons of olive oil on a pan and add the whole clove of garlic.
STEP 2 – Put it on the stove at low/mid temperature temperature until you see that the garlic gets a little cooked and mix it with the olive oil.
STEP 3 – Put all the spinach inside your pan.
STEP 4 – Add 2 more tablespoons of olive oil, 1 pinch of salt and 1 pinch of black pepper and cover your pan.
STEP 5 – Mix and make sure it does not burn.
STEP 6 – Once the spinach is ready, turn it off and put it on a separate container. Take out the clove of garlic.
STEP 7 – Cut the spinach into small pieces and let it cool.
STEP 8 – We’ll start doing the besciamella. Put all the milk in a pot and add a pinch of nutmeg and put it on mid temperature.
STEP 9 – Put the butter into a separate pot and put it on low temperature.
STEP 10 – Once the butter is melted, add the flour and mix with the whisk.
STEP 11 – Once the milk is a bit warm, add it to the pan that has the butter and flour mix. And mix at a very low temperature with the whisk.
STEP 12 – Leave your besciamella on the stove at a low temperature.
STEP 13 – In the meantime, we’ll start preparing the stuffing. So grab your spinach and if you see that there is too much liquid, take out the liquid.
STEP 14 – Add all the ricotta, both of the eggs, a pinch of salt, a pinch of pepper and a pinch of nutmeg. And mix!!!
STEP 15 – Add all the parmigiano and mix. Once done, put it in the fridge.
STEP 16 – Check on the besciamella, we don’t want it to get burn.
STEP 17 – Turn on the oven on 350 degrees.
STEP 18 – Grab your stuffing and put it inside a piping bag and put it in the freezer for 2 minutes.
STEP 19 – In the meantime, grab your baking pan and put a layer of besciamella at the bottom.
STEP 20 – Take the stuffing outside from the freezer and stuff your cannelloni and arrange them on your pan.
STEP 21 – Once you have put enough cannelloni on your pan, cover them with besciamella.
STEP 22 – Put your pan in the oven at 350 for 20-25 minutes. Once you see that they are ready, you switch to broil for 5 minutes so it gets crunchy at the top but watch it because we don’t want it to get burned.
STEP 23 – Once ready you can plate it. If you have some truffle zest you can add it on the top.