Baked Cannelloni with Rich Béchamel and Fresh Ricotta Filling Recipe

Introduction

Baked Cannelloni with Béchamel Sauce is a comforting Italian dish that combines tender pasta tubes filled with a creamy ricotta mixture and topped with a luscious homemade béchamel. This elegant yet approachable recipe is perfect for a cozy family dinner or special occasion.

Ingredients

• 12 cannelloni pasta shells
• Béchamel Sauce
• 3 cups whole milk
• 4 large cloves garlic, smashed
• 4 sprigs fresh thyme
• 3½ tablespoons butter
• 2½ tablespoons all-purpose flour
• ¼ teaspoon nutmeg, preferably freshly ground
• 2 teaspoons dijon mustard
• ⅔ cup parmesan, freshly grated
• ¾ teaspoon Kosher salt
• ¼ teaspoon freshly cracked black pepper
• Ricotta Filling
• 18 ounces fresh ricotta, full-fat
• 1 lemon, zested
• 1 cup parmesan, divided, freshly grated
• 1¼ cup mozzarella, divided, freshly grated
• ¾ teaspoon Kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup fresh basil, chopped
• 1 large egg
• 2 cloves garlic, grated

Instructions

1. Step 1: Bring a large pot of salted water to a boil while preparing the béchamel sauce.
2. Step 2: For the béchamel sauce, combine milk, thyme, and smashed garlic in a small saucepan and heat over low heat until warm. Simmer gently for 15 minutes to infuse flavor, then remove and discard thyme and garlic.
3. Step 3: In a separate saucepan over medium heat, melt butter and whisk in flour until smooth. Cook for 3 minutes without browning.
4. Step 4: Gradually whisk warm milk into the butter-flour mixture until smooth, maintaining constant stirring. Cook for 3 minutes, then add nutmeg, salt, dijon mustard, and pepper. Cook 2 more minutes before stirring in parmesan until melted. Set aside.
5. Step 5: Cook the cannelloni pasta in the boiling water according to package instructions until just al dente. Drain and rinse gently under cold water to prevent sticking, taking care not to break the shells.
6. Step 6: Preheat the oven to 375°F (190°C).
7. Step 7: Prepare the ricotta filling by combining egg, ricotta, ¾ cup mozzarella, ⅔ cup parmesan, basil, salt, pepper, lemon zest, and grated garlic in a medium bowl. Mix thoroughly.
8. Step 8: Transfer the filling to a quart-sized resealable bag, snip a ½-inch corner to create a piping bag.
9. Step 9: Spread ¾ cup of béchamel sauce evenly on the bottom of a baking dish. Pipe filling into each cannelloni shell, filling completely, then arrange them snugly in the dish.
10. Step 10: Pour the remaining béchamel sauce over the filled cannelloni, and sprinkle with ⅓ cup parmesan and ½ cup mozzarella on top.
11. Step 11: Cover the dish with foil and bake for 30 minutes until heated through.
12. Step 12: Remove the foil and broil for 3–5 minutes until the cheese is golden and bubbly, watching closely to prevent burning.
13. Step 13: Let the dish rest for 5 minutes before serving. Enjoy your delicious baked cannelloni!

Tips & Variations

• Use fresh pasta if available for a softer texture and quicker cooking time.
• Add cooked spinach or sautéed mushrooms to the ricotta filling for extra flavor and nutrition.
• Substitute basil with fresh oregano or parsley if preferred.
• For a spicier twist, add a pinch of red pepper flakes to the béchamel or filling.
• If you prefer a meat version, mix cooked ground beef or sausage into the ricotta filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) until warmed through to keep the pasta tender and sauce creamy. Avoid microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the filled cannelloni and béchamel sauce up to a day in advance. Cover and refrigerate before baking to save time on serving day.

Can I use store-bought béchamel sauce?

While homemade béchamel adds fresh flavor, you can use store-bought as a convenient alternative. Adjust seasoning as needed for best taste.

Baked Cannelloni with Rich Béchamel and Fresh Ricotta Filling Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This Baked Cannelloni with Béchamel Sauce recipe offers a creamy, cheesy Italian pasta dish filled with a rich ricotta and herb mixture, topped with a luscious homemade béchamel sauce, then baked to golden perfection. It’s perfect for a comforting meal that impresses with its flavors and textures.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Béchamel Sauce

• 3 cups whole milk
• 4 large cloves garlic, smashed
• 4 sprigs fresh thyme
• 3½ tablespoons butter
• 2½ tablespoons all-purpose flour
• ¼ teaspoon nutmeg, preferably freshly ground
• 2 teaspoons dijon mustard
• ⅔ cup parmesan, freshly grated
• ¾ teaspoon Kosher salt
• ¼ teaspoon freshly cracked black pepper

Ricotta Filling

• 18 ounces fresh ricotta, full-fat
• 1 lemon, zested
• 1 cup parmesan, divided, freshly grated
• 1¼ cup mozzarella, divided, freshly grated
• ¾ teaspoon Kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup fresh basil, chopped
• 1 large egg
• 2 cloves garlic, grated

Other

• 12 cannelloni pasta shells

Instructions

1. Prepare Béchamel Sauce: Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until warm. Simmer for 15 minutes to infuse flavors, then remove and discard thyme and garlic. In a separate medium saucepan over medium heat, melt butter and whisk in flour, cooking for 3 minutes without browning. Gradually whisk in warm milk until smooth. Stir continuously for 3 minutes, then season with nutmeg, salt, dijon mustard, and pepper. Cook 2 more minutes, then whisk in parmesan until dissolved. Set aside.
2. Cook Cannelloni Pasta: Bring a large pot of salted water to boil. Cook cannelloni shells according to package instructions until just al dente. Drain and rinse under cold water carefully to prevent breaking. Set aside.
3. Preheat Oven: Preheat the oven to 375°F (190°C).
4. Make Ricotta Filling: In a medium bowl, mix ricotta, ¾ cup mozzarella, ⅔ cup parmesan, egg, basil, lemon zest, grated garlic, kosher salt, and black pepper until well combined. Transfer the mixture to a quart-sized resealable bag and snip a ½-inch hole in a corner for piping.
5. Fill Cannelloni: Spread ¾ cup of béchamel sauce evenly on the bottom of a baking dish. Pipe the ricotta mixture carefully into each cannelloni shell, filling completely. Arrange filled shells closely in the baking dish.
6. Assemble and Bake: Pour the remaining béchamel sauce over the filled cannelloni. Sprinkle with remaining ⅓ cup parmesan and ½ cup mozzarella. Cover dish with aluminum foil and bake for 30 minutes until heated through.
7. Broil for Finish: Remove foil and broil for 3-5 minutes until the cheese topping is golden and bubbly. Watch closely to prevent burning.
8. Rest and Serve: Remove from oven and let the cannelloni rest for 5 minutes before serving. Enjoy your creamy and flavorful baked cannelloni!

Notes

• Be careful not to overcook cannelloni pasta shells to avoid breakage.
• Freshly grated cheeses provide better melting and flavor.
• Keep stirring the béchamel sauce to prevent lumps and burning.
• Broil carefully to achieve a golden cheese topping without burning.
• Letting the dish stand before serving helps set the filling and sauces.

Keywords: Cannelloni, Béchamel sauce, Ricotta filling, Baked pasta, Italian dish, Comfort food