Rachel Roddy's Easter Cannelloni Recipe with Spinach, Peas, and Cheese

Rachel Roddy's Festive Easter Cannelloni with Spinach, Peas, and Cheeses

Fresh sheets of egg pasta, often labeled as lasagne, offer incredible versatility in the kitchen. They can be transformed into various shapes, from maltagliati for soups to ribbons for ragus. However, one of the most delightful uses is rolling them into cannelloni, a dish perfect for special occasions like Easter.

The History and Appeal of Cannelloni

Cannelloni, meaning "big tubes," first appeared in dictionaries in the mid-1800s as a large pasta shape designed for filling and baking. It wasn't until the 20th century that recipe books popularized the version we know today: tubes stuffed with ingredients like meat or cheese and vegetables, topped with sauce or bechamel, and baked until golden. While dried tubes are practical, cannelloni made with fresh egg pasta sheets provide a tender yet firm texture that elevates the dish, making it ideal for feast days.

The practicality of cannelloni is another key advantage. Preparation can be completed hours or even a day in advance, allowing for stress-free entertaining. Ignore any advice against par-cooking; briefly boiling the sheets ensures they cook through without needing an overly liquid sauce.

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Recipe: Easter Cannelloni with Spinach, Peas, Ricotta, and Mozzarella

This recipe serves four and combines vibrant spring flavors with creamy cheeses. The filling features spinach, peas, ricotta, and lemon zest, while a bechamel sauce and basil pesto add richness and freshness.

• Salt and black pepper
• 8 sheets fresh lasagne
• 200g fresh or frozen peas
• 300g spinach
• 250g ricotta
• 6 tbsp grated parmesan
• Zest of 1 small lemon
• 40g butter
• 40g flour
• 500ml whole milk, warmed
• Nutmeg
• Butter, for greasing
• 200g mozzarella

• 1 big handful basil
• 3 tbsp olive oil
• A pinch of salt

1. Bring a large pan of salted water to a boil. Prepare a bowl of cold water and lay out a clean tea towel. Par-boil the lasagne sheets in two batches for two minutes each, then transfer to the cold water and place on the towel.
2. Pour boiling water over the peas, then drain. Wilt the spinach in a covered pan, stirring regularly, and drain thoroughly. Chop the spinach and mix with the ricotta, peas, three tablespoons of parmesan, lemon zest, and salt and pepper to taste.
3. Make the bechamel by melting butter and flour into a thick paste. Whisk in warm milk until the mixture thickens and coats the back of a spoon. Stir in two tablespoons of parmesan, nutmeg, and seasoning.
4. Construct the cannelloni by placing a line of filling on the bottom half of each pasta sheet and rolling into tubes. Arrange seam-side down in a buttered baking dish.
5. Pour the bechamel over the tubes, then tear over the mozzarella and sprinkle with the remaining parmesan. Bake at 200C (180C fan) for 20 minutes, until bubbly and golden.
6. For the pesto, blend all ingredients together and dot over the cannelloni during the final minutes of baking.

This Easter cannelloni dish showcases the versatility of fresh pasta and offers a make-ahead solution for holiday meals. The combination of spring vegetables and creamy cheeses creates a comforting and celebratory centerpiece.