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Snuggle up with baked cannelloni drenched in creamy béchamel and all that gooey cheese. The crust gets bubbly and bronzed, hiding soft tubes stuffed full of ricotta. Once it all comes out of the oven, regular nights suddenly feel worth celebrating.
The first time I made this was a chilly evening hosting friends and the whole thing disappeared fast. Even the folks who say they're not into pasta lined up for seconds. Now everyone asks for it as their birthday dinner.
Effortless Ingredients
- Egg: Fluffs up the filling and keeps it from spilling out stick with large eggs
- Kosher salt and cracked black pepper: Lift up all the flavors grind the pepper fresh for a real punch
- Ricotta: Creamy and light forms the bulk of the filling drain it so it's not watery and go full-fat if you can
- Parmesan and mozzarella cheeses: For a tang and stretch in every bite grating your own makes a ton of difference
- Whole milk: Lays down that dreamy creamy start for béchamel stick to whole for the best texture
- Butter and all-purpose flour: These make the roux which thickens things up just use fresh flour for smoothness
- Lemon zest: Brings a fresh zing scrape only the bright yellow layer and go for unwaxed fruit
- Garlic and fresh thyme: Toss them in to flavor up your milk always grab fresh if you can
- Nutmeg: Shave it fresh for a warm cozy kick you only need a touch
- Dijon mustard: Gives the sauce a little tang use a really good Dijon for best results
- Cannelloni pasta shells: Sturdy tubes that catch the cheese use dry, intact shells so they’re easier to fill
- Fresh basil: Pops a herby flavor through the filling look for leaves that are bright green
Step-by-Step Instructions
- Top and Bake:
- Once the cannelloni are all tucked in the dish, douse them with the last of your béchamel. Toss on parmesan and mozzarella, cover with foil and slide into a three seventy-five oven for half an hour. Pull off the foil and zap it under the broiler for a few minutes till you see bubbly golden cheese. Let it chill for about five minutes so it sets before you dig in.
- Fill and Assemble:
- Squirt that ricotta mixture into each pasta tube with a zip-top bag then nestle them straight onto a layer of béchamel at the bottom of your pan. Carry on till all your shells are stuffed and in place.
- Mix the Ricotta Filling:
- Tip ricotta into a bowl along with grated mozzarella, parmesan, egg, lemon zest, basil, minced garlic, salt, and black pepper. Blend till super creamy, then scoop into a bag for piping into the shells.
- Boil the Pasta:
- Bring a huge pot of salted water up to a boil, cook your pasta till it's just done, rinse under cold water and set aside gently so it doesn't tear.
- Make the Béchamel:
- Melt butter, whisk in flour till it's pale and combined, then slowly pour in your warm infused milk—keep whisking so it doesn’t lump up. Let it thicken on the stove for a bit, then season with nutmeg, Dijon, salt, and pepper. Stir in parmesan at the end till the sauce is smooth and cheesy.
- Infuse the Milk:
- Warm milk gently with garlic cloves and thyme sprigs on low for about 15 minutes. You don’t want it to simmer—just get all that mellow flavor in there.
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My favorite little moment is shaving fresh nutmeg into the sauce like my grandma taught me. That tiny bit really shines through, and every time it takes me right to her lovely Sunday meals.
Storage Tips
Stash leftovers in the fridge wrapped up tight for about three days so they don't dry out. When you warm it again, toss in a splash of milk and keep it covered with foil so your cheese stays moist instead of burning. If you’re planning way ahead, assemble then freeze before baking—just bake from frozen, adding around 15 extra minutes.
Ingredient Swaps
If you can't get cannelloni, try manicotti or roll up cooked lasagna sheets with the cheesy stuff inside. No basil? Shake in a pinch of dried in a rush, but fresh makes a huge difference. Want it dairy free? Use plant milk and vegan butter, though it will have a slightly different taste.
Serving Ideas
Cannelloni is plenty filling all by itself, but it goes awesome with a sharp little arugula salad or roasted veg. I love putting it out family style for a party, especially with a big hunk of bread to mop up cheesy sauce. For a cozy night in, pour yourself a cold glass of white wine to go along.
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Cultural Backstory
This iconic Italian comfort dish got its start in Northern Italy, where folks would fill big pasta tubes with cheese or meat. The creamy béchamel comes from the Emilia-Romagna area, famous for rich sauces. For me, it’s all about gathering loved ones around the table and making people feel special and cared for.
Frequently Asked Questions About Recipes
- → What's the simplest way to stuff cannelloni?
Grab a piping or zip-top bag, snip one corner, and squeeze the ricotta mix right in. It's quick and keeps the shells intact.
- → How do I keep cannelloni from sticking to the pan?
Spread béchamel on the bottom first, then lay the stuffed tubes on top. The sauce acts like a shield so nothing gets glued down.
- → Is it okay to assemble cannelloni ahead of time?
Yep, get it ready early, stash it covered in the fridge, and just bake when you're hungry. If it's cold, tack on a few more minutes in the oven.
- → What kind of cheese should I use for the topping to melt well?
Go for freshly shredded mozzarella and parmesan. They’ll bubble and brown nicely. Packaged pre-shred doesn’t melt as well or taste as good.
- → Can I use milk that isn’t whole for béchamel sauce?
You can swap in low-fat milk and it’ll still work, but the sauce won’t be as thick or rich as when you use whole milk.