Creamy pesto cannelloni au gratin: an easy, delicious recipe
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Pesto cannelloni are a rich, comforting pasta dish, perfect for anyone who loves bold flavors and soft textures. The creamy filling, made with ricotta, Parmigiano Reggiano, and basil pesto, is bursting with flavor, enhanced by a velvety béchamel sauce and a golden-brown finish in the oven. The creamy filling pairs with a crisp, golden top for an irresistible result. Short on time? You can use store-bought pesto; choose a good-quality product for a delicious result. Read the full recipe and tips for making perfect, hot, gooey pesto cannelloni.
Ingredients
2
For the basil pesto:
For the béchamel sauce:
Materials
- Baking dish
- Small saucepan
- Whisk
- Bowl
- Piping bag (or spoon)
Preparation
Preparation15 min
Cook time35 min
Wash and dry the basil, then blend it with the Parmigiano Reggiano, pine nuts, and garlic, with the germ removed. Gradually drizzle in the oil until the mixture is smooth. Season with salt and set aside.
Prepare the filling: In a bowl, combine the ricotta and 3 tablespoons of pesto. Add the grated Parmigiano Reggiano and a pinch of pepper, then mix until smooth.
Prepare the béchamel sauce: Heat the milk in a small saucepan. In another saucepan, melt the butter, add the flour, and stir until you have a smooth, golden mixture (the roux).
Gradually pour the hot milk into the roux, stirring well to prevent lumps. Cook over medium heat, stirring, until the sauce thickens. Season with salt, pepper, and nutmeg.
Transfer the filling to a piping bag (or use a spoon) and carefully fill the cannelloni.
Spread a layer of béchamel sauce over the bottom of the baking dish, then arrange the cannelloni in a single layer.
Cover with the remaining béchamel sauce and top with the 2 tablespoons of pesto set aside earlier, spreading it over the surface for decoration.
Sprinkle the grated Parmigiano Reggiano over the top.
Bake the cannelloni in a preheated conventional oven at 180°C (350°F) for about 35 minutes, until evenly golden and gratinated.
The pesto cannelloni are ready to serve!
FAQ ❓
Can pesto cannelloni be prepared ahead of time?
Yes. You can assemble the cannelloni and store them uncooked in the refrigerator for up to 24 hours before baking. Alternatively, bake them ahead of time and reheat them before serving; they’ll be even more flavorful.
Can I freeze pesto cannelloni?
Yes. You can freeze pesto cannelloni either raw and assembled or cooked. In either case, store them in an airtight container and bake or reheat them straight from frozen, without thawing. Add a little béchamel sauce if needed.
Can I use store-bought pesto for cannelloni?
Yes, store-bought pesto works well, especially when you’re short on time. Choose a good-quality pesto, preferably fresh and with few preservatives, for a rich, authentic flavor.
What kind of ricotta is best for the filling?
For a creamy, flavorful filling, use well-drained cow’s milk ricotta. For a stronger flavor, you can use sheep’s milk ricotta, but make sure it isn’t too runny.
Can I add other ingredients to the filling?
Absolutely! You can add toasted pine nuts, mozzarella, or finely chopped vegetables such as zucchini or spinach. The important thing is to keep the filling soft enough to pipe or spoon into the cannelloni.
What kind of béchamel sauce should I use for pesto cannelloni?
A smooth, velvety béchamel that isn’t too thick is best. It will coat the cannelloni and help them cook evenly. You can make it at home with butter, flour, and milk, or use a good-quality store-bought version.
What type of cannelloni should I use?
You can use dried cannelloni tubes, which you fill before baking, or fresh egg pasta sheets rolled around the filling. Fresh pasta sheets cook faster and mold more easily around the filling.
Cookware
oven
Attributes
Suitable for freezing
Keep refrigerated
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Daniele MainieriEvery day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.
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