Baked Cannelloni with Rich Béchamel and Fresh Ricotta Filling Recipe
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.
- 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
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
- 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.
- 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.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- 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.
- 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.
- 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.
- Broil for Finish: Remove foil and broil for 3-5 minutes until the cheese topping is golden and bubbly. Watch closely to prevent burning.
- 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
