Cannelloni Béchamel (Printer-Friendly Layout)
Rich ricotta-stuffed cannelloni baked under cheesy béchamel for the ultimate cozy Italian comfort.
# Ingredients You'll Need:
→ Cannelloni Pasta
01 -
12 shells of cannelloni pasta
→ Ricotta Filling
02 -
510 g creamy full-fat ricotta
03 -
Finely grated zest from a whole lemon
04 -
140 g shredded mozzarella, split in half
05 -
80 g shredded parmesan, separate out some for topping
06 -
15 g fresh basil, chopped up
07 -
1 egg, large
08 -
2 garlic cloves, grated
09 -
0.75 teaspoon kosher salt
10 -
0.25 teaspoon black pepper, cracked
→ Béchamel Sauce
11 -
720 ml whole milk
12 -
4 garlic cloves, smashed
13 -
4 sprigs of fresh thyme
14 -
0.25 teaspoon fresh nutmeg, grated
15 -
2 teaspoons Dijon mustard
16 -
20 g regular flour
17 -
50 g unsalted butter
18 -
60 g grated parmesan cheese
19 -
0.75 teaspoon kosher salt
20 -
0.25 teaspoon black pepper, freshly cracked
# Step-by-Step Instructions:
01 -
Let cool for about 5 minutes once out of the oven. This helps everything set up before you dish it out.
02 -
Cover the pan tightly with foil then bake for half an hour. Pop off the foil and slide under the broiler for a few minutes, keeping an eye out until the top goes golden.
03 -
Sprinkle on the parmesan and mozzarella you saved. Pour every bit of remaining béchamel sauce over the pasta so it's all nicely covered.
04 -
Squeeze your ricotta mix into each pasta shell using the bag. Line up the filled shells tightly in the baking dish. First, scoop 180 ml of the béchamel onto the bottom of the dish.
05 -
Set your oven to 190°C or 375°F to preheat.
06 -
Take a medium mixing bowl and mix together the egg, ricotta, half the mozzarella, half the parmesan, basil, salt, pepper, lemon zest, and garlic. Make sure it’s smooth, then transfer to a big bag for easy piping and cut the corner.
07 -
Bring a big pot of salty water to a boil. Drop in your cannelloni shells and cook till just slightly firm, following whatever time the package suggests. Drain right away in cold water so they stop cooking and don’t break.
08 -
Slowly whisk the warm milk into the roux so no lumps form. Mix in the nutmeg, mustard, salt, and pepper. Let it all bubble for just a couple minutes, then toss in the parmesan and stir until it disappears. Set aside.
09 -
In another pan, melt the butter on medium then add the flour. Keep whisking for about three minutes. Don’t let it brown—just watch closely.
10 -
Set your milk, garlic, and thyme in a little pan and slowly warm it on low for 15 minutes. Don’t let it bubble. Pull out the garlic and thyme before using.
# Extra Tips and Tricks:
01 -
Grate your cheese yourself for the meltiest, tastiest results.
02 -
Letting the dish sit for a few minutes after baking means neater cuts when you serve.