Baked Cannelloni Béchamel Sauce (Print-Friendly Version)
Cheesy cannelloni filled with rich ricotta and baked in a creamy béchamel for comforting Italian flavor.
# What You'll Need:
→ Cannelloni Pasta
01 -
12 cannelloni pasta shells
→ Béchamel Sauce
02 -
720 ml whole milk
03 -
4 large garlic cloves, smashed
04 -
4 sprigs fresh thyme
05 -
50 g unsalted butter
06 -
20 g all-purpose flour
07 -
0.25 teaspoon freshly grated nutmeg
08 -
2 teaspoons Dijon mustard
09 -
60 g parmesan cheese, freshly grated
10 -
0.75 teaspoon kosher salt
11 -
0.25 teaspoon freshly cracked black pepper
→ Ricotta Filling
12 -
510 g full-fat fresh ricotta cheese
13 -
Zest of 1 lemon
14 -
80 g parmesan cheese, freshly grated, divided
15 -
140 g mozzarella cheese, freshly grated, divided
16 -
0.75 teaspoon kosher salt
17 -
0.25 teaspoon freshly cracked black pepper
18 -
15 g fresh basil, chopped
19 -
1 large egg
20 -
2 garlic cloves, finely grated
# How to Make It:
01 -
Place milk, fresh thyme sprigs, and smashed garlic cloves in a small saucepan. Warm gently over low heat for 15 minutes to infuse the flavors, ensuring the mixture does not boil. Remove and discard thyme and garlic before use.
02 -
In a separate saucepan set over medium heat, melt butter and add flour. Whisk constantly for 3 minutes, taking care not to let the mixture brown.
03 -
Gradually pour the infused warm milk into the roux, whisking to prevent lumps. Continue whisking as you incorporate all the milk and cook for 3 minutes until smooth. Stir in nutmeg, Dijon mustard, salt, and black pepper. Cook for 2 more minutes, then whisk in parmesan until fully dissolved. Set aside.
04 -
Bring a large pot of salted water to a boil. Cook cannelloni shells until al dente, following package instructions. Drain and rinse under cold water to halt cooking. Handle with care to prevent shells from breaking.
05 -
In a medium bowl, combine egg, ricotta, 75 g mozzarella, 55 g parmesan, chopped basil, salt, black pepper, lemon zest, and grated garlic. Mix thoroughly. Transfer filling to a large resealable bag and snip a 1.25-cm opening in a corner for piping.
06 -
Preheat oven to 190°C (375°F).
07 -
Spread 180 ml béchamel sauce on the bottom of a 23 x 33 cm baking dish. Pipe ricotta filling into each cannelloni shell and arrange filled shells snugly in the dish.
08 -
Pour remaining béchamel sauce evenly over the cannelloni. Sprinkle with the reserved 25 g parmesan and 65 g mozzarella.
09 -
Cover the baking dish with foil and bake for 30 minutes, until heated through. Remove foil and broil for 3 to 5 minutes, watching closely, until cheese is golden.
10 -
Remove from oven and let stand for 5 minutes before serving.
# Additional Tips:
01 -
For best results, use freshly grated cheeses for enhanced melt and flavor.
02 -
Allow cannelloni to rest briefly after baking to achieve clean slices when serving.