Ingredients

12 cannelloni pasta shells

Béchamel Sauce:

3 cups whole milk
4 large cloves garlic, smashed

4 sprigs fresh thyme
3½ tablespoons butter

2½ tablespoons all-purpose flour
¼ teaspoon nutmeg, preferably freshly ground
2 teaspoons Dijon mustard

⅔ cup Parmesan, freshly grated
¾ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper

Ricotta Filling:

18 ounces fresh ricotta, full-fat
1 lemon, zested

1 cup Parmesan, divided, freshly grated
1¼ cup mozzarella, divided, freshly grated
¾ teaspoon Kosher salt

¼ teaspoon freshly cracked black pepper
¼ cup fresh basil, chopped
1 large egg

2 cloves garlic, grated

Instructions

Step 1: Bring a large pot of salted water to a boil for the pasta while preparing the béchamel sauce.

Step 2: For the béchamel, combine milk, thyme, and smashed garlic in a small saucepan. Heat over low until warm but not boiling, then simmer for 15 minutes. Remove and discard thyme and garlic.

Step 3: In a separate saucepan over medium heat, melt butter and whisk in flour evenly. Cook for 3 minutes without browning.

Step 4: Gradually whisk warm milk into the butter-flour mixture until smooth. Stir continuously for 3 minutes, then add nutmeg, salt, Dijon mustard, and pepper. Cook 2 more minutes, then stir in Parmesan until melted. Set béchamel aside.

Step 5: Cook cannelloni shells in boiling salted water according to package instructions until just al dente. Rinse under cold water carefully to avoid breaking the shells. Set aside.

Step 6: Preheat the oven to 375°F (190°C).

Step 7: To make the filling, mix egg, ricotta, ¾ cup mozzarella, ⅔ cup Parmesan, basil, salt, pepper, lemon zest, and grated garlic in a bowl until well combined. Transfer to a resealable bag and snip a ½-inch corner for piping.

Step 8: Spread ¾ cup of béchamel sauce on the bottom of a baking dish. Pipe the ricotta filling into each cannelloni and place them gently in the dish.

Step 9: Pour remaining béchamel sauce over the filled cannelloni. Sprinkle with ⅓ cup Parmesan and ½ cup mozzarella.

Step 10: Cover with foil and bake for 30 minutes until heated through. Remove the foil and broil for 3-5 minutes until the cheese is golden and bubbly. Watch closely to prevent burning.

Step 11: Let the dish rest for 5 minutes before serving. Enjoy your baked cannelloni!

Tips & Variations

For a vegetarian twist, omit the Dijon mustard or ensure it’s vegetarian-friendly, and consider adding sautéed spinach or mushrooms to the ricotta filling for extra flavor.

Fresh herbs like oregano or parsley can be added to the filling for a different herbal note.

If you prefer a smoother béchamel, strain the sauce before assembling the dish.

Use no-boil pasta tubes to skip the pre-cooking step, but increase baking time and add extra béchamel or tomato sauce to ensure they cook fully.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the cannelloni a day ahead, cover tightly with foil or plastic wrap, and refrigerate. Bake on the day you plan to serve it, adding a few extra minutes to baking time if cold from the fridge.

What can I substitute for fresh ricotta?

If fresh ricotta isn’t available, you can use well-drained cottage cheese or ricotta salata for a firmer texture. Just make sure to drain excess moisture to avoid watery filling.