Cannelloni with mortadella and ricotta is a refined first course, easy and quick to prepare.
Few, simple ingredients and a very easy procedure: just assemble and bake for about twenty-five minutes to have a perfect first course for Sunday lunch or a holiday.
Read how to make cannelloni with mortadella and ricotta with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 – 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 fresh pasta sheets for lasagna
- 16 oz ricotta
- 5 oz mortadella
- 0.42 cup milk
- chopped pistachios
- 1.69 cups béchamel sauce
Preparation of Cannelloni with Mortadella and Ricotta
Finely chop the mortadella.
Place it in a bowl, add the ricotta, 15 g of chopped pistachios, and the milk and mix thoroughly until a cream is obtained.
Put it in a disposable pastry bag with a large plain nozzle.Place one sheet of lasagna at a time on the work surface.
Put a generous strip of filling along the short side of the lasagna rectangle, keeping at least one centimeter away from the edge, then roll the sheet up to form a cannelloni.
Continue this way for all the sheets to create all your cannelloni.Put a few tablespoons of béchamel sauce on the bottom of a baking dish and arrange the prepared cannelloni on it.
Cover them with the rest of the béchamel, sprinkle them with a bit of chopped pistachios, and bake in a preheated static oven at 392°F (200°C) for fifteen to twenty minutes, then switch the oven to grill mode for a few minutes until the desired level of browning is achieved.
Remove from the oven and serve immediately, piping hot, your cannelloni with mortadella and ricotta.
Notes
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