Italian cannelloni Recipe

 

---

🇮🇹 Classic Italian Cannelloni Recipe

🧀 Ingredients:

For the Filling:

• 500g (1 lb) ricotta cheese

• 300g (10 oz) fresh spinach, cooked, drained, and chopped

• 100g (3.5 oz) grated Parmigiano Reggiano

• 1 egg

• Salt, pepper, and a pinch of nutmeg

For the Tomato Sauce:

• 400g (14 oz) canned crushed tomatoes

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Salt and fresh basil

For the Béchamel Sauce:

• 50g (3.5 tbsp) butter

• 50g (1/3 cup) flour

• 500ml (2 cups) milk

• Salt, pepper, and a pinch of nutmeg

For the Pasta:

• Use fresh lasagna sheets or dry cannelloni tubes (precooked or boil as per package)

---

👨‍🍳 Instructions:

1. Prepare the Filling:

1. In a bowl, mix the ricotta, cooked spinach, Parmigiano, egg, salt, pepper, and nutmeg until creamy and well combined.

2. Make the Tomato Sauce:

1. Heat olive oil in a pan, add garlic and sauté briefly.

2. Add crushed tomatoes, salt, and fresh basil.

3. Simmer for 15–20 minutes. Set aside.

3. Prepare the Béchamel:

1. In a saucepan, melt butter over medium heat.

2. Add flour, whisking constantly for about 1 minute.

3. Gradually add milk, whisking to avoid lumps.

4. Cook until thickened, season with salt, pepper, and nutmeg.

4. Assemble the Cannelloni:

1. Preheat oven to 180°C / 350°F.

2. Spread a thin layer of tomato sauce on the bottom of a baking dish.

3. Fill each pasta sheet or tube with ricotta-spinach filling (use a piping bag or spoon).

4. Roll or place them in the dish.

5. Cover with remaining tomato sauce, then pour béchamel over the top.

6. Sprinkle with extra Parmigiano if desired.

5. Bake:

1. Cover with foil and bake for 30 minutes.

2. Remove foil and bake for another 10–15 minutes until golden and bubbling.