Cannelloni is such a comforting and delicious dish! The creamy filling and béchamel sauce come together to make a perfect combination. Here’s a classic Cannelloni Filling and Béchamel Sauce recipe for you:
Cannelloni Filling (Spinach and Ricotta)
Ingredients:
- 1 lb (450g) ricotta cheese
- 1 1/2 cups fresh spinach (or about 10 oz), chopped and wilted
- 1 cup grated mozzarella cheese (optional for extra creaminess)
- 1/4 cup grated Parmesan cheese
- 1 egg (for binding)
- 1/4 tsp nutmeg (optional, but adds a nice flavor)
- Salt and pepper to taste
- 1 tbsp olive oil (for sautéing)
Directions:
- Wilt the spinach:
- Heat a pan with 1 tbsp of olive oil over medium heat. Add the spinach and cook for about 3-4 minutes until wilted. Remove from heat and let it cool slightly. Squeeze out any excess moisture from the spinach.
- Mix the filling:
- In a large mixing bowl, combine the ricotta, mozzarella (if using), Parmesan, and the egg. Stir in the wilted spinach, nutmeg, and season with salt and pepper.
- Mix well until everything is fully combined. If the mixture feels too thick, you can add a tablespoon or two of milk to loosen it up.
- Fill the cannelloni:
- Preheat your oven to 375°F (190°C).
- Use a spoon or piping bag to stuff the uncooked cannelloni tubes with the ricotta and spinach filling. Be gentle when filling them to avoid breaking the pasta.
Béchamel Sauce (White Sauce)
Ingredients:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups milk (whole milk for a richer sauce)
- 1/4 tsp ground nutmeg (optional, adds flavor)
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
Directions:
- Make the roux:
- In a saucepan, melt the butter over medium heat. Once melted, add the flour and stir constantly for about 1-2 minutes to make a roux. Be careful not to let it brown.
- Add the milk:
- Gradually pour in the milk while whisking continuously to avoid lumps. Keep whisking until the sauce thickens (about 5-7 minutes).
- Season the sauce:
- Once the béchamel has thickened to a creamy consistency, stir in the nutmeg, salt, and pepper. If you like a cheesy béchamel, add the grated Parmesan cheese and stir until melted.
- Assemble:
- Spread a thin layer of béchamel sauce at the bottom of a baking dish. Carefully place the stuffed cannelloni tubes on top.
- Pour the remaining béchamel sauce over the cannelloni, ensuring the pasta is fully covered.
- Top with a little extra grated Parmesan cheese, if desired.
- Bake:
- Cover with foil and bake for 25-30 minutes at 375°F (190°C). After that, remove the foil and bake for an additional 5-10 minutes until the top is golden and bubbly.
- Serve:
- Let the cannelloni rest for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color and extra flavor!
This recipe gives you a rich and creamy cannelloni that’s perfect for a cozy dinner. You can also experiment with different fillings like ground meat, mushrooms, or even a mix of ricotta and butternut squash! Would you stick with the spinach and ricotta combo, or would you want to try something else?