Cannelloni Recipe

Cook pasta (if required)

If using dried cannelloni that require pre-cooking, bring a large pot of salted water to a boil and cook tubes 6–8 minutes until just al dente. Drain and lay on a lightly oiled sheet to prevent sticking. If using no-boil tubes, skip this step.

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high, add ground beef to the skillet and break it up with a spatula. Cook 6–8 minutes until browned and no longer pink. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain excess fat if needed.

Combine filling

Transfer the browned beef to a bowl. Add finely chopped ham, ricotta, grated Parmesan, beaten egg, chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Mix thoroughly until homogeneous and scoopable. Taste and adjust seasoning.

Fill cannelloni

Transfer filling into a piping bag or a zip-top bag with the corner cut off. Spoon about 2–3 tablespoons of filling into each tube, or until tubes are nearly full but not overstuffed. Arrange filled tubes in a single layer in a 9x13-inch (or similar) baking dish that has a thin layer of sauce (see next section) on the bottom.

Make roux

In a medium saucepan, melt 3 tablespoons butter over medium heat. Add 3 tablespoons flour and whisk continuously for 1–2 minutes to cook the flour but not brown it.

Add milk and season

Gradually pour in 3 cups cold milk while whisking to avoid lumps. Continue whisking and bring the sauce to a gentle simmer. Cook 5–7 minutes until thickened to a pourable but coat-the-spoon consistency. Stir in 1/8 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.

Prepare baking dish

Spread 1/2 cup of the finished béchamel evenly over the bottom of the prepared baking dish. This prevents the cannelloni from sticking and adds creaminess.

Assemble with palomino sauce

Pour the remaining béchamel into the filling bowl (optional) and lightly mix for extra creaminess. Spoon or pour palomino sauce (about 1 1/2 to 2 cups) over and around the arranged filled tubes so they are mostly covered but some tops remain visible for cheese. If your palomino sauce is thick, thin slightly with a tablespoon of water or milk if needed.

Top with cheeses

Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauced cannelloni, then dust with 1/4 cup grated Parmesan.

Bake

Preheat oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10–12 minutes until cheese is melted and golden and the sauce is bubbling.

Rest and garnish

Allow the cannelloni to rest 5–10 minutes after removing from oven to set. Garnish with fresh basil leaves before serving. Serve warm, slicing across tubes or serving whole.