Catalan Canelons - Easy Stuffed Pasta Recipe

Hey there, pasta lovers! Get ready to discover a true comfort food masterpiece that’s a little different from your usual Italian fare. We’re diving into the heart of Catalonia, Spain, to bring you a Catalan cannelloni pasta recipe that’s absolutely to die for: our Catalan Chicken, Spinach & Ricotta Cannelloni (Canelons with Béchamel). Forget dry, flavorless stuffed pasta shells; this dish is a celebration of creamy béchamel, rich tomato sauce, and a hearty, savory chicken and spinach filling, all rolled up in tender lasagna sheets and baked until bubbly and golden.
This isn't just another lasagna recipe with béchamel sauce; it's a unique take that combines the best of traditional Catalan cuisine with familiar comfort. You'll learn how to transform simple ingredients into an impressive dish that’s perfect for a family dinner or a special occasion. We'll guide you through every step, from making that silky white sauce recipe for pasta to perfecting the filling and assembling your rolls. Whether you're a seasoned chef or just starting your culinary journey, this recipe for stuffed pasta shells is designed to be clear, concise, and utterly delicious. Plus, we've got tips for making it ahead, freezing it, and even a gluten-free option, so everyone can enjoy a taste of Catalonia!

Ingredients

• For the Chicken, Spinach & Ricotta Filling:
• 2 cups cooked shredded chicken (from leftover roast chicken, or 1 lb boneless, skinless chicken breasts/thighs, poached or pan-seared)
• 15 ounces (about 1 ¾ cups) whole milk ricotta cheese, drained if watery
• 10 ounces frozen chopped spinach, thawed and squeezed completely dry (or 1 lb fresh spinach, blanched and squeezed dry)
• 1 large egg
• ½ cup grated Parmesan cheese (plus more for topping)
• 2 cloves garlic, minced
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• Optional: ½ teaspoon lemon zest
• For the Simple Tomato Sauce:
• 1 tablespoon olive oil
• ½ medium onion, finely diced
• 2 cloves garlic, minced
• 1 (15-ounce) can crushed tomatoes or passata
• 1 teaspoon Italian seasoning (or ½ tsp dried basil + ½ tsp dried oregano)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: Pinch of sugar (to balance acidity)
• Optional: 1-2 tablespoons good quality jarred marinara, doctored with a pinch of sugar and a dash of olive oil if using as a shortcut
• For the Béchamel (White Sauce) Topping:
• 4 tablespoons (½ stick) unsalted butter
• ¼ cup all-purpose flour (or gluten-free 1:1 flour blend)
• 3 cups whole milk, warmed slightly
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• Optional: ¼ cup grated Parmesan cheese or other mild melting cheese (like Gruyère)
• For the Pasta & Cheese:
• 12-16 dried lasagna sheets (about 8-10 ounces total), regular or gluten-free, or 10-12 fresh lasagna sheets
• 1 ½ cups shredded mozzarella cheese

Directions

1. Cook (or Prep) the ChickenIf using raw chicken, poach or pan-sear the chicken breasts or thighs until cooked through (internal temperature of 165°F / 74°C). Let it cool slightly, then shred it using two forks or a stand mixer. You’ll need about 2 cups. If using leftover roast chicken, simply shred it. Season the shredded chicken lightly with a pinch of salt and pepper for now; you’ll adjust the final seasoning in the filling.
2. Make the Tomato SauceHeat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning, adding a pinch of sugar if the tomatoes are too acidic. Keep warm or set aside to cool.
3. Make the Spinach & Ricotta Chicken FillingPlace the thawed spinach in a clean kitchen towel and squeeze it very firmly to remove as much water as possible. This is crucial to prevent a watery filling! In a large bowl, combine the squeezed spinach, shredded chicken, drained ricotta, egg, Parmesan cheese, minced garlic, nutmeg, salt, and pepper. Mix everything thoroughly until well combined. To taste test the seasoning, pan-fry or microwave a small spoonful of the mixture, then adjust salt and pepper as needed. If the filling seems too loose, chill it briefly in the fridge to help it firm up.
4. Make the BéchamelIn a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a smooth roux. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking constantly over medium heat until the sauce thickens and smoothly coats the back of a spoon. This should take about 5-8 minutes. Stir in the salt and nutmeg. If using, whisk in the optional Parmesan or melting cheese until smooth. Keep the béchamel warm over very low heat, whisking occasionally, or cover the surface directly with plastic wrap to prevent a skin from forming if cooling.
5. Prep and Par-Cook the Lasagna SheetsBring a large pot of salted water to a rolling boil.
   1. For dried sheets: Cook according to package directions until they are flexible but still quite al dente (underdone). They should be pliable enough to roll without breaking. Drain and immediately lay them out flat on clean kitchen towels to prevent sticking.
   2. For "no-boil" sheets: Briefly dip each sheet into boiling water for about 30 seconds to 1 minute, just until it becomes pliable. Do not fully cook. Lay flat on towels.
   3. For fresh sheets: These will cook very quickly. Blanch them for about 15-30 seconds until just pliable. Lay flat on towels.
6. Fill and Roll the CannelloniPreheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce (about ½ cup) evenly over the bottom of a 9x13-inch baking dish. Lay out a par-cooked lasagna sheet on a clean surface. Spoon or pipe a log of filling (about ¼ to ⅓ cup, depending on sheet size) across one short end of the pasta sheet, leaving a small border. Carefully but firmly roll the pasta sheet up to enclose the filling. Place the rolled cannelloni seam-side down in the prepared baking dish. Repeat with the remaining pasta sheets and filling, packing the rolls snugly in a single layer.
7. Layer Sauces and CheeseSpoon the remaining tomato sauce evenly over the filled cannelloni rolls in the baking dish. Next, pour the béchamel sauce over the rolls, spreading it gently to create an even blanket that covers all the pasta. Finally, sprinkle the shredded mozzarella cheese and any remaining Parmesan over the top.
8. Bake, Rest & ServeBake for 25-35 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and golden brown. If the top starts to brown too quickly, you can loosely tent it with foil.Once baked, remove the cannelloni from the oven and let it rest for 10-15 minutes. This crucial step allows the filling to set, making it much easier to scoop and serve cleanly. Garnish with fresh chopped parsley or basil, if desired. Serve hot, scooping out generous portions.