Baked Cannelloni with Béchamel

Baked cannelloni with béchamel sauce is the ultimate cozy Italian dinner layered with creamy sauce and gooey cheese. Its golden bubbly top hides pillows of ricotta-stuffed cannelloni, all baked to melty perfection. This is a dish that instantly makes any regular evening feel like a celebratory meal.

I first tackled this cannelloni during a winter get-together and it was gone within minutes. Even my reluctant pasta eaters went back for seconds and now it is the most requested birthday meal in our house.

Ingredients

• Cannelloni pasta shells: adds a hearty bite and holds the cheese filling perfectly choose dry shells that are unbroken for easy filling
• Whole milk: creates the signature creamy base for the béchamel go for full-fat for richness and best flavor
• Garlic and fresh thyme: infuse the milk with aromatic depth always use fresh if possible for a cleaner taste
• Butter and all-purpose flour: form the roux that thickens your sauce ensure your flour is fresh for a smoother béchamel
• Nutmeg: fresh if possible gives a subtle warmth and complexity
• Dijon mustard: adds a gentle sharpness and cuts through the richness a good quality Dijon makes a difference
• Parmesan and mozzarella cheeses: offer both tang and melty texture always grate your own for better melt and flavor
• Ricotta: creamy and mild makes up the main filling get full-fat and drain off any excess liquid
• Lemon zest: brightens and lifts the filling always zest from unwaxed lemons and only the yellow part
• Fresh basil: brings herbaceous freshness buy vibrant green leaves
• Egg: binds the filling and makes it fluffy use large eggs for best results
• Kosher salt and freshly cracked black pepper: enhance every layer freshly cracked for more aroma

Step-by-Step Instructions

Infuse the Milk:

Gently heat the whole milk with smashed garlic cloves and fresh thyme sprigs in a small saucepan over low heat for about fifteen minutes. This step infuses the milk with a delicate savory aroma. Do not let it simmer or bubble

Make the Béchamel:

In a separate saucepan melt the butter over medium heat and stir in the flour. Whisk constantly until it forms a pale roux about three minutes. Slowly add the infused warm milk whisking continuously to avoid lumps. Stir until thickened about five minutes then add the nutmeg Dijon mustard salt and pepper. Finish by whisking in the grated parmesan until it fully melts into the sauce

Boil the Pasta:

Bring a large pot of water to a boil and generously salt it. Cook the cannelloni shells just until al dente according to the package instructions. Rinse under cold water and set aside being careful not to tear the shells

Mix the Ricotta Filling:

In a medium bowl combine the ricotta grated mozzarella grated parmesan lemon zest chopped basil egg garlic salt and black pepper. Mix thoroughly until it forms a creamy cohesive filling. Transfer to a large resealable bag and snip a small opening in the corner for easier piping

Fill and Assemble:

Spread about three-quarters cup of béchamel sauce on the bottom of your baking dish to prevent sticking. Pipe the ricotta filling into each cannelloni shell and arrange in the baking dish. Repeat until all shells are filled and snuggled in the sauce

Top and Bake:

Pour the remaining béchamel sauce over the filled cannelloni and sprinkle with the remaining parmesan and mozzarella cheeses. Cover with foil and bake at three hundred seventy five degrees Fahrenheit for thirty minutes. Remove the foil and broil for three to five minutes watching carefully so the cheese turns bubbly and golden but does not burn. Let rest for five minutes before serving so everything sets up for perfect slices

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My absolute favorite part about making this dish is grating fresh nutmeg into the béchamel. My grandmother showed me how a tiny bit transforms the whole sauce. Every time I taste it I think of her elegant Sunday dinners.

Storage Tips

Leftover cannelloni keeps well in the refrigerator for up to three days tightly wrapped so it does not dry out. When reheating add a splash of milk to keep it creamy and cover with foil to prevent the cheese from overbrowning. For longer storage freeze assembled and unbaked then bake straight from frozen adding about fifteen minutes to the cooking time.

Ingredient Substitutions

No cannelloni shells available Try manicotti or even cooked lasagna sheets rolled up with filling. If you are out of fresh basil a sprinkle of dried will work in a pinch though the fresh herbs really do add a pop. For the béchamel you could use plant milk and vegan butter for a dairy free version but the flavor will shift a bit.

Serving Suggestions

Baked cannelloni is a satisfying dinner on its own but it pairs beautifully with a peppery arugula salad or a simple side of roasted vegetables. I also love to serve it family style at gatherings with a crusty loaf of bread to soak up every drop of sauce. For a cozy date night I add a glass of chilled white wine.

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Cultural and Historical Notes

Cannelloni has long roots in Italian cuisine tracing back to Northern Italy where it first appeared as large pasta tubes filled with meat or cheese. The creamy béchamel on top is a classic of the Emilia-Romagna region. In my home it is a symbol of gathering around the table and a recipe that instantly makes everyone feel cared for.

Common Recipe Questions

→ What is the best way to fill cannelloni shells?

It's easiest to use a piping bag or a resealable plastic bag with the corner cut off. This ensures the ricotta mixture evenly fills the pasta without breaking the shells.

→ How can I prevent the cannelloni from sticking to the baking dish?

Spread a thin layer of béchamel sauce on the bottom of your dish before arranging the filled pasta. This keeps them moist and prevents sticking during baking.

→ Can I prepare baked cannelloni in advance?

Yes, assemble the dish ahead, cover, and refrigerate. When ready to serve, simply bake as directed, adding a few extra minutes if baking from cold.

→ Which cheeses melt best for the topping?

Freshly grated mozzarella and parmesan create a bubbling, golden crust that's both creamy and flavorful. Avoid pre-shredded cheeses, as they may not melt as smoothly.

→ Is there a substitute for whole milk in béchamel?

While whole milk yields the creamiest texture, you can use low-fat milk, though the sauce will be lighter and a bit less rich.