Baked Cannelloni with Béchamel Sauce Recipe

Introduction

This baked cannelloni with béchamel sauce is a comforting Italian dish that pairs tender pasta tubes filled with a creamy ricotta mixture and smothered in a rich, homemade béchamel. Perfect for a cozy dinner, it combines layers of cheese, fresh herbs, and subtle hints of garlic and lemon zest for a flavorful experience.

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 you prepare the béchamel sauce.
2. Step 2: For the béchamel sauce, place the milk, thyme, and smashed garlic in a small saucepan and heat over low heat until warm but not boiling. Simmer gently for 15 minutes to infuse flavors. Remove and discard thyme and garlic.
3. Step 3: In a separate saucepan over medium heat, melt butter and whisk in flour. Cook for 3 minutes without browning.
4. Step 4: Gradually whisk in the warm milk mixture until smooth. Continue stirring for 3 minutes, then add nutmeg, salt, Dijon mustard, and black pepper. Cook 2 more minutes, then stir in Parmesan until melted. Set aside.
5. Step 5: Cook the cannelloni pasta in boiling salted water according to package instructions until just al dente. Drain carefully and rinse under cold water to stop cooking, handling gently to avoid breaking.
6. Step 6: Preheat your oven to 375°F (190°C).
7. Step 7: In a medium bowl, combine egg, ricotta, ¾ cup mozzarella, ⅔ cup Parmesan, chopped basil, salt, pepper, lemon zest, and grated garlic. Mix well until creamy.
8. Step 8: Transfer the filling to a quart-sized resealable bag, snip a ½-inch corner, and pipe the filling into each cannelloni shell, ensuring they are fully filled. Nestle filled shells into a baking dish that has ¾ cup béchamel spread on the bottom.
9. Step 9: Pour the remaining béchamel sauce over the cannelloni, then sprinkle with ⅓ cup Parmesan and ½ cup mozzarella.
10. Step 10: Cover the dish with foil and bake for 30 minutes until heated through. Remove foil and broil for 3–5 minutes until the cheese is golden. Watch carefully to prevent burning.
11. Step 11: Let the baked cannelloni stand for 5 minutes before serving. Enjoy!

Tips & Variations

• Use fresh mozzarella for a creamier texture or substitute part of the ricotta with cottage cheese for a lighter filling.
• Adding a handful of sautéed spinach or chopped mushrooms to the ricotta mixture brings extra flavor and nutrition.
• If you prefer, use store-bought béchamel sauce to save time, though homemade offers a richer taste.
• To avoid pasta sticking, handle cannelloni gently after boiling and use a spoon to help fill shells if piping feels tricky.

Storage

Store leftover baked cannelloni in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through or microwave in shorter bursts to avoid drying out. This dish also freezes well; freeze before baking for up to 2 months and bake from frozen, adding extra cooking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the béchamel sauce ahead of time?

Yes, you can prepare the béchamel sauce a day in advance. Store it in the refrigerator and gently reheat while stirring before assembling the dish.

What kind of ricotta should I use?

Use fresh, full-fat ricotta for the creamiest filling. Avoid watery or low-fat versions as they can affect the texture of the filling.