Baked Cannelloni with Béchamel Sauce Recipe
This Baked Cannelloni with Béchamel Sauce is a creamy, cheesy Italian-inspired dish featuring pasta tubes filled with a rich ricotta, mozzarella, and parmesan mixture, smothered in a velvety homemade béchamel sauce infused with garlic and thyme, then baked to golden perfection. It’s comfort food at its finest, perfect for a cozy dinner that impresses.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Cannelloni Pasta
- 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 freshly ground nutmeg
- 2 teaspoons Dijon mustard
- ⅔ cup freshly grated Parmesan cheese
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Ricotta Filling
- 18 ounces fresh full-fat ricotta cheese
- 1 lemon, zested
- 1 cup grated Parmesan cheese, divided
- 1¼ cup shredded mozzarella cheese, divided
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup fresh basil, chopped
- 1 large egg
- 2 cloves garlic, grated
Instructions
- Prepare the Béchamel Sauce: In a small saucepan, combine milk, smashed garlic, and thyme sprigs. Heat over low heat until warm, avoiding boiling. Simmer gently for 15 minutes to infuse flavors. Remove and discard garlic and thyme. In a separate saucepan over medium heat, melt butter and whisk in flour. Cook the roux for 3 minutes without browning. Gradually whisk in the warm milk mixture until smooth, stirring consistently for 3 minutes. Add nutmeg, Dijon mustard, salt, and pepper, cooking another 2 minutes. Stir in Parmesan cheese until fully melted. Set sauce aside.
- Cook the Cannelloni Pasta: Bring a large pot of salted water to a boil. Cook cannelloni shells according to package instructions until just al dente. Carefully drain and rinse with cool water to prevent sticking but avoid breaking shells. Set aside.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed pasta.
- Make the Ricotta Filling: In a medium bowl, combine ricotta, ¾ cup mozzarella, ⅔ cup Parmesan, egg, lemon zest, grated garlic, chopped basil, salt, and pepper. Mix thoroughly until smooth and well combined. Transfer the filling to a quart-sized resealable plastic bag, and cut a ½-inch opening at one corner for piping.
- Fill the Cannelloni: Spread ¾ cup of the béchamel sauce evenly on the bottom of a baking dish. Pipe the ricotta filling carefully into each cannelloni shell and nestle them side by side in the dish.
- Assemble and Bake: Pour the remaining béchamel sauce over the filled cannelloni. Sprinkle with the remaining ⅓ cup Parmesan and ½ cup mozzarella. Cover the dish tightly with foil and bake for 30 minutes until heated through.
- Broil for Finish: Remove the foil and switch your oven to broil. Broil the cannelloni for 3 to 5 minutes until the cheese topping is bubbly and golden brown. Watch closely to prevent burning.
- Rest and Serve: Take the dish out of the oven and let it stand for 5 minutes before serving to allow flavors to settle. Enjoy your creamy, cheesy baked cannelloni!
Notes
- Be careful not to overcook cannelloni shells to prevent breaking when filling.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- When broiling, keep a close eye to avoid burning the cheese topping.
- You can prepare the béchamel sauce and ricotta filling a day ahead to save time.
- Add a pinch of chili flakes to the filling if you desire a subtle heat.
Keywords: Baked Cannelloni, Ricotta Pasta, Béchamel Sauce, Italian Dinner, Cheesy Pasta Bake, Comfort Food, Homemade Pasta Recipe
