Of course! “Cannellini” are those lovely, creamy white beans, but I think you might be looking for “Cannelloni” — the delicious Italian pasta tubes that are perfect for stuffing! Let’s create a fantastic stuffed cannelloni recipe.
This is a classic, comforting dish that feels gourmet but is absolutely achievable at home.
Classic Stuffed Cannelloni (Cannelloni Ripieni)
This recipe features a rich meat and spinach filling, wrapped in pasta, and smothered in a cheesy Béchamel and tomato sauce.
Prep Time: 40 mins | Cook Time: 30 mins | Baking Time: 25 mins | Total Time: About 1 hour 35 mins | Servings: 4-6
Ingredients
For the Filling:
· 12-14 cannelloni tubes (about 8 oz / 250g) – dried or fresh
· 1 tbsp olive oil
· 1 small onion, finely chopped
· 2 cloves garlic, minced
· 1 lb (450g) ground meat (a mix of beef and pork is traditional, or just one)
· 1 cup (about 150g) frozen spinach, thawed and squeezed very dry
· 1 large egg
· 1 cup (100g) ricotta cheese
· 1/2 cup (50g) grated Parmesan cheese, plus more for topping
· 1/4 cup fresh parsley, chopped
· 1/2 tsp salt
· 1/4 tsp black pepper
· A pinch of freshly grated nutmeg
For the Sauces:
· 2 cups (500ml) Tomato Sauce (your favorite jarred marinara or a simple homemade one)
· 2 cups (500ml) Béchamel Sauce (see easy recipe below)
· Easy Béchamel: 4 tbsp butter, 1/4 cup all-purpose flour, 4 cups whole milk, warmed, salt, white pepper, and a pinch of nutmeg.
Instructions
- Prepare the Pasta:
· If using dried cannelloni, you have two options:
· Option A (Boiling): Cook in plenty of salted boiling water according to package directions, but make sure to undercook it by 1-2 minutes (it will be al dente). It will finish cooking in the oven. Carefully remove with a slotted spoon and lay flat on oiled baking sheets to prevent sticking.
· Option B (No-Boil): Many modern dried cannelloni are designed to be stuffed uncooked! They soften by absorbing moisture from the sauces. This is often easier. Check your package instructions.
· If using fresh pasta sheets, you can blanch them briefly in boiling water, then lay them flat to stuff and roll.
- Make the Filling:
· Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent (about 5 mins). Add the garlic and cook for another minute until fragrant.
· Add the ground meat, breaking it up with a spoon. Cook until browned and no pink remains. Season with salt and pepper. Drain off any excess fat.
· Transfer the meat mixture to a large bowl and let it cool slightly.
· Add the dried spinach, ricotta, Parmesan, egg, parsley, and nutmeg to the meat. Mix until everything is just 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 1-2 minutes until it smells slightly nutty (this is a roux).
· Gradually whisk in the warm milk, a little at a time, ensuring no lumps form.
· Continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon (about 5-8 minutes).
· Remove from heat. Season with salt, white pepper, and a pinch of nutmeg.
- Assemble the Dish:
· Preheat your oven to 375°F (190°C).
· Spread about 1/2 cup of the tomato sauce on the bottom of a 9×13 inch baking dish.
· Stuff the Tubes: The easiest way is to use a piping bag (or a sturdy plastic bag with a corner snipped off). Fill the bag with the meat mixture and pipe it gently into each cannelloni tube. If you don’t have a bag, you can carefully spoon the filling in.
· Lay the stuffed cannelloni in a single layer in the prepared baking dish.
- Sauce and Bake:
· Pour the remaining tomato sauce over the cannelloni.
· Pour the Béchamel sauce evenly over the top, covering everything.
· Sprinkle generously with more grated Parmesan cheese.
· Cover the dish with aluminum foil and bake for 20 minutes.
· Remove the foil and bake for another 5-10 minutes, or until the top is golden brown and bubbly.
· Let it rest for 5-10 minutes before serving. It will be extremely hot!
Delicious Variations:
· Vegetarian Cannelloni: Replace the meat with sautéed mushrooms and zucchini. You can also use a filling of three cheeses: ricotta, mozzarella, and Parmesan.
· Chicken & Pesto Cannelloni: Use shredded cooked chicken and mix it with ricotta and a few tablespoons of pesto.
· “White” Cannelloni: Skip the tomato sauce and use only Béchamel for a richer, creamier dish.
· Shortcut Version: Use a good quality jar of marinara sauce and a jar of Alfredo sauce instead of making them from scratch.
Serve your magnificent stuffed cannelloni with a simple green salad and some crusty bread. Enjoy your culinary masterpiece