Of course! Here is a detailed recipe for Stuffed Cannelloni, a classic Italian baked pasta dish that is both elegant and deeply satisfying. This recipe features tender pasta tubes stuffed with a rich, cheesy filling, smothered in marinara and béchamel sauces, and baked until bubbly and golden.
Classic Stuffed Cannelloni
This recipe breaks down into three key components: the filling, the sauces, and the assembly. You can use store-bought sauces to save time, but homemade makes it extraordinary.
Why You’ll Love This Recipe:
· Make-Ahead Marvel: Perfect for preparing a day in advance for stress-free entertaining.
· Elegant Comfort Food: Impressive enough for a dinner party yet comforting enough for a family Sunday supper.
· Customizable: The fillings and sauces can be adapted to your taste (see variations below).
Ingredients:
For the Filling:
· 1 tbsp olive oil
· 1 small onion, finely chopped
· 2 cloves garlic, minced
· 1 lb (450g) ground beef and/or Italian sausage (a mix is best)
· 1 (10oz/285g) box frozen spinach, thawed and squeezed completely dry
· 1 (15oz/425g) container whole milk ricotta cheese
· 1 large egg
· 1 ½ cups (6oz/170g) shredded mozzarella cheese, divided
· ¾ cup (3oz/85g) grated Parmesan cheese, divided
· ¼ cup fresh parsley, chopped
· 1 tsp dried oregano
· Salt and freshly ground black pepper to taste
For the Sauces:
· 3 cups (24oz/700ml) your favorite marinara or tomato sauce
· For Béchamel Sauce (Optional but recommended):
· 4 tbsp unsalted butter
· ¼ cup all-purpose flour
· 3 cups whole milk, warmed
· Pinch of ground nutmeg
· Salt and white pepper to taste
For the Pasta & Assembly:
· 14-16 dried cannelloni tubes (about 8oz/225g)
· Fresh basil or parsley for garnish
Instructions:
- Cook the Pasta:
· Bring a large pot of generously salted water to a boil. Cook the cannelloni tubes according to package directions until al dente (usually 1-2 minutes less than the time listed). They should still be quite firm as they will cook more in the oven.
· Carefully drain them and rinse with cold water to stop the cooking process. Lay them in a single layer on a clean kitchen towel or parchment paper to dry. This prevents them from sticking together.
- Prepare the Filling:
· Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft (5 mins). Add garlic and cook for 1 minute until fragrant.
· Add the ground meat, breaking it up with a spoon. Cook until no longer pink. Season with salt, pepper, and oregano. Drain off any excess fat and let it cool slightly.
· In a large bowl, combine the cooled meat mixture, dried spinach, ricotta, egg, 1 cup of the mozzarella, ½ cup of the Parmesan, and parsley. Mix until well combined. Taste and adjust seasoning.
- Make the Béchamel Sauce (if using):
· In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a smooth paste (a roux).
· Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer.
· Season with nutmeg, salt, and white pepper. Remove from heat. (If not using béchamel, you will just use more marinara sauce).
- Assemble the Cannelloni:
· Preheat your oven to 375°F (190°C).
· Spread 1 cup of the marinara sauce evenly on the bottom of a 9×13 inch baking dish.
· Fill the tubes: There are two easy methods:
- Piping Bag: Spoon the filling into a large zip-top bag, snip off a corner, and pipe the filling into each cannelloni tube.
- Spoon: Carefully spoon the filling into each tube, using your fingers or the back of the spoon to push it in.
· Place the stuffed cannelloni in a single layer over the marinara sauce in the dish. - Sauce and Cheese:
· Pour the remaining marinara sauce evenly over the top of the cannelloni.
· If using béchamel, pour it evenly over the marinara.
· Sprinkle the remaining ½ cup of mozzarella and ¼ cup of Parmesan cheese over the top.
- Bake:
· Cover the dish tightly with aluminum foil and bake for 25 minutes.
· Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, golden, and the sauce is bubbling around the edges.
· Let the cannelloni rest for 10 minutes before serving. This allows the sauces to set, making it easier to serve.
- Serve:
· Garnish with fresh basil or parsley. Serve immediately.
Chef’s Notes & Tips:
· No Boil Shortcut: Look for “no-boil” or “oven-ready” cannelloni tubes. You can stuff them dry, and they will soften perfectly as they bake in the sauces. You will need extra sauce as they absorb more liquid.
· Vegetarian Option: Substitute the meat with sautéed mushrooms, zucchini, and bell peppers. Ensure all moisture is cooked out before adding to the filling.
· Spinach Prep: To thoroughly dry thawed spinach, squeeze it in a clean kitchen towel or over a fine-mesh sieve until no more water comes out.
· Make-Ahead: Assemble the entire dish, cover, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time if baking from cold.
· Freezing: Assemble the unbaked dish, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
· Sauce Variations: You can use all marinara (about 4-5 cups total) or all béchamel if you prefer. The combination of the two is classic and provides a wonderful contrast.