Cheese Cannelloni: The Ultimate Guide to Making Perfect Cannelloni

Cheese cannelloni, a dish that whispers of warmth, comfort, and Italian Nonna’s loving embrace, is more than just pasta tubes filled with cheese. It’s a culinary hug, a symphony of creamy ricotta, tangy tomato sauce, and perfectly al dente pasta that will transport you straight to a sun-drenched trattoria in Italy. Have you ever craved a dish that’s both incredibly satisfying and surprisingly easy to make? Then look no further!

Cannelloni, meaning “large reeds,” has a rich history rooted in Italian ingenuity. While the exact origins are debated, many believe it emerged as a way to utilize leftover meats and cheeses, transforming them into a delectable and impressive meal. Over time, it evolved, with regional variations showcasing the diverse flavors of Italy. This particular version, focusing on the simple elegance of cheese, highlights the beauty of fresh, high-quality ingredients.

What makes cheese cannelloni so universally loved? It’s the perfect balance of textures and flavors. The smooth, creamy ricotta filling contrasts beautifully with the slightly chewy pasta, while the vibrant tomato sauce adds a touch of acidity that cuts through the richness. It’s also incredibly versatile! You can customize the cheese filling with your favorite herbs and spices, or even add a layer of spinach for a boost of nutrients. Plus, it’s a fantastic make-ahead meal, perfect for busy weeknights or elegant dinner parties. So, let’s get started and create this classic Italian masterpiece together!

this Recipe

Ingredients:

• For the Cannelloni Pasta:
• 2 cups all-purpose flour, plus more for dusting
• 4 large eggs
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• For the Ricotta Filling:
• 3 cups whole milk ricotta cheese, drained well
• 1 cup grated Parmesan cheese
• 1/2 cup grated Pecorino Romano cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• For the Tomato Sauce:
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• For the Béchamel Sauce:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• For Topping:
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Making the Cannelloni Pasta:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Add Wet Ingredients: Make a well in the center of the flour mixture. Add the eggs and olive oil to the well.
3. Mix the Dough: Using a fork, gradually incorporate the flour into the eggs, starting from the center and working your way outwards. Once a shaggy dough forms, use your hands to bring it together into a ball.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time. The dough should be firm but pliable.
5. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll out.
6. Roll Out the Pasta: Divide the dough into 4 equal pieces. Working with one piece at a time (keep the others wrapped to prevent them from drying out), flatten the dough into a disc. Use a pasta machine to roll out the dough into thin sheets, starting at the widest setting and gradually decreasing the setting until you reach your desired thickness (usually around setting 6 or 7). If you don’t have a pasta machine, you can roll the dough out thinly with a rolling pin on a lightly floured surface. Aim for a thickness of about 1/16 inch.
7. Cut the Pasta Sheets: Cut the pasta sheets into rectangles, approximately 4×6 inches. These will be your cannelloni shells.
8. Parboil the Pasta (Optional): Bring a large pot of salted water to a boil. Gently drop the pasta rectangles into the boiling water, a few at a time. Cook for about 1 minute, just until they are slightly softened. Remove them with a slotted spoon and place them on a clean kitchen towel to dry. This step helps prevent the cannelloni from becoming too chewy during baking. If you prefer, you can skip this step and use the pasta sheets directly.

Preparing the Ricotta Filling:

1. Drain the Ricotta: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or paper towels. Let it drain for at least 30 minutes, or even better, overnight in the refrigerator. This removes excess moisture and prevents the filling from being watery.
2. Combine Ingredients: In a large bowl, combine the drained ricotta cheese, Parmesan cheese, Pecorino Romano cheese, egg, parsley, nutmeg, salt, and pepper.
3. Mix Well: Mix all the ingredients together until they are well combined and the filling is smooth and creamy. Taste and adjust seasonings as needed. You might want to add a pinch more salt or pepper, depending on your preference.

Making the Tomato Sauce:

1. Sauté Garlic: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add Tomatoes and Seasonings: Add the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar to the saucepan.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 30 minutes, or up to an hour, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will be.
4. Taste and Adjust: Taste the sauce and adjust seasonings as needed. You may want to add more salt, pepper, or sugar to balance the acidity of the tomatoes.

Preparing the Béchamel Sauce:

1. Melt Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Flour: Add the flour to the melted butter and whisk constantly for 1-2 minutes, creating a roux. This will help thicken the sauce. Be sure to cook the roux long enough to eliminate the raw flour taste.
3. Whisk in Milk: Gradually whisk in the warm milk, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps from forming.
4. Simmer and Thicken: Continue whisking constantly until the sauce comes to a simmer and thickens, about 5-7 minutes.
5. Season: Remove the saucepan from the heat and stir in the nutmeg, salt, and white pepper.
6. Strain (Optional): For an extra smooth sauce, you can strain it through a fine-mesh sieve.

Assembling the Cannelloni:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Dish: Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. This will prevent the cannelloni from sticking and add flavor.
3. Fill the Cannelloni: Place a pasta rectangle on a clean surface. Spoon about 2-3 tablespoons of the ricotta filling onto one end of the rectangle. Roll the pasta up tightly to enclose the filling, forming a cannelloni.
4. Arrange in Baking Dish: Place the filled cannelloni seam-side down in the prepared baking dish. Repeat with the remaining pasta and filling, arranging the cannelloni in a single layer.
5. Top with Sauces: Pour the remaining tomato sauce evenly over the cannelloni. Then, pour the béchamel sauce evenly over the tomato sauce. Make sure all the cannelloni are well covered with sauce.
6. Add Cheese: Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top of the sauces.
7. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
8. Rest: Let the cannelloni rest for 10-15 minutes before serving. This allows the sauces to thicken slightly and the flavors to meld together even more.

Serving Suggestions:

• Garnish with fresh parsley or basil before serving.
• Serve with a side salad and crusty bread for dipping in the sauce.
• For a heartier meal, serve with roasted vegetables.

Conclusion:

This cheese cannelloni recipe isn’t just another pasta dish; it’s a warm, comforting hug on a plate, and I truly believe it’s a must-try for any pasta lover. The creamy, cheesy filling, nestled within tender pasta tubes and bathed in a rich tomato sauce, is an explosion of flavor that will leave you wanting more. It’s the perfect dish for a cozy night in, a special occasion, or simply when you’re craving something truly satisfying.

What makes this recipe so special is its versatility. While the classic cheese filling is divine, don’t be afraid to experiment! You could add some sautéed spinach and ricotta for a healthier twist, or incorporate some crumbled Italian sausage for a heartier meal. For a vegetarian option, consider adding roasted vegetables like zucchini, bell peppers, and eggplant to the filling. The possibilities are endless!

Serving Suggestions:

This cheese cannelloni is delicious on its own, but it pairs beautifully with a simple side salad. A crisp green salad with a light vinaigrette will cut through the richness of the dish and provide a refreshing contrast. Alternatively, you could serve it with some crusty bread for soaking up all that delicious tomato sauce. A sprinkle of fresh basil or parsley adds a pop of color and freshness. For a truly decadent experience, try serving it with a glass of your favorite red wine.

Variations to Explore:

* Mushroom Cannelloni: Sautéed mushrooms, garlic, and herbs added to the cheese filling create an earthy and flavorful variation.
* Spinach and Ricotta Cannelloni: A classic combination that’s both healthy and delicious. Simply add cooked spinach and ricotta cheese to the filling.
* Meat Cannelloni: Browned ground beef or Italian sausage can be added to the filling for a heartier meal.
* Different Sauces: While the tomato sauce is a classic choice, you could also try a creamy béchamel sauce or a pesto sauce for a different flavor profile.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s sure to impress your family and friends, and it’s surprisingly easy to make. The most important thing is to have fun in the kitchen and don’t be afraid to get creative.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create some culinary magic. I’m so excited for you to try this cheese cannelloni recipe and experience the joy of homemade pasta.

I truly believe that cooking is a way to show love and care, and this recipe is a perfect example of that. It’s a dish that’s meant to be shared and enjoyed with loved ones.

Once you’ve tried it, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag] or tag me [Your Social Media Handle]. I can’t wait to see your creations and hear about your variations. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!