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Cannelloni Recipe – Authentic Italian Pasta Bake

Cannelloni Recipe – Easy & Authentic Italian Pasta Bake
Learn how to make authentic Italian Cannelloni filled with creamy ricotta, spinach, and rich tomato sauce. Perfect for a comforting family dinner!

Introduction

Cannelloni is a classic Italian pasta dish where large pasta tubes are stuffed with a rich filling, covered in tomato sauce and creamy béchamel, then baked until golden. This Italian cannelloni recipe is perfect for Sunday dinners, special occasions, or when you want a delicious, hearty meal that warms the soul.

Whether you’re making spinach and ricotta cannelloni, beef cannelloni, or a vegetarian version, this recipe gives you all the steps for success.

Ingredients

(Serves 4–6)

For the Filling:

  • 250g (9 oz) ricotta cheese
  • 150g (5 oz) fresh spinach, blanched and chopped
  • 50g (2 oz) Parmesan cheese, grated
  • 1 egg, lightly beaten
  • Salt & pepper to taste
  • ½ tsp nutmeg (optional)

For the Sauce:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 400g (14 oz) canned chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • Salt & pepper to taste

For the Béchamel:

  • 2 tbsp butter
  • 2 tbsp plain flour
  • 500ml (2 cups) milk
  • Salt, pepper & a pinch of nutmeg

Other:

  • 12–14 cannelloni tubes
  • 100g (3.5 oz) mozzarella cheese, grated
  • Extra Parmesan for topping

Instructions

1. Prepare the Filling

In a bowl, mix ricotta, chopped spinach, Parmesan, egg, nutmeg, salt, and pepper until smooth. Transfer to a piping bag for easier filling.

2. Make the Tomato Sauce

Heat olive oil in a pan. Sauté onion and garlic until soft. Add chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 10–15 minutes until thickened.

3. Make the Béchamel Sauce

In a saucepan, melt butter, add flour, and stir for 1 minute. Gradually whisk in milk, cook until thick and creamy. Season with salt, pepper, and nutmeg.

4. Assemble the Cannelloni

Preheat oven to 180°C (350°F). Spread some tomato sauce in a baking dish. Pipe the filling into cannelloni tubes and arrange them in the dish. Pour over the remaining tomato sauce, then top with béchamel sauce. Sprinkle mozzarella and Parmesan.

5. Bake & Serve

Bake for 30–35 minutes until golden and bubbling. Let rest for 5 minutes before serving.

Tips for the Best Cannelloni

  • Use a piping bag to fill the tubes easily.
  • For a richer flavor, add fresh basil to the tomato sauce.
  • You can prepare cannelloni ahead and refrigerate before baking.

Serving Suggestions

Serve your cannelloni with garlic bread, green salad, or roasted vegetables for a complete Italian feast.

Frequently Asked Questions

Can I freeze cannelloni?
Yes! Assemble, cover well, and freeze for up to 3 months. Bake from frozen, adding extra cooking time.

Can I use fresh pasta sheets instead of tubes?
Absolutely – roll the filling inside the sheets and proceed with the recipe.

Similar Recipes You May Like:

  • [Lasagna Bolognese Recipe]
  • [Spinach & Ricotta Stuffed Shells]
  • [Chicken Alfredo Pasta Bake]
  • [Classic Italian Meatballs]
  • [Garlic Parmesan Breadsticks]

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