The artichoke cannelloni are an easy, quick, and delicious baked pasta dish. The stuffed and baked cannelloni are one of my favorites, I’ve prepared them in many versions and could not miss the artichoke ones. Soft, creamy, and super flavorful, the artichoke cannelloni with ricotta, gorgonzola, and speck are a real treat. I used my light béchamel without flour and butter, prepared in just a few minutes and then into the oven, perfect for Easter lunch. You can also prepare them in advance or freeze them, they will be loved by young and old alike!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4-6 people
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups ricotta
- 3/4 lb cannelloni
- 9 oz artichoke hearts
- 5 oz gorgonzola
- 4.5 oz speck
- 1/2 cup Parmesan cheese
- 2 tbsps extra virgin olive oil
- 1 quart béchamel
- 1 clove garlic
- to taste salt
- to taste black pepper
Steps
The artichoke cannelloni are very simple and quick to make. First, pour the extra virgin olive oil into a pan and brown the garlic clove. Add the artichoke hearts (you can use either fresh or frozen ones, I used the latter), salt them, and cook, stirring often, for about ten minutes.
In a bowl, put the ricotta, cooked and chopped artichokes, speck, grated Parmesan, a bit of black pepper, gorgonzola, and mix everything together. If necessary, add a little milk to make the filling creamier; the amount varies based on the moisture of the ricotta.
Transfer the freshly prepared filling into a piping bag without a nozzle (or with a large round nozzle) and fill all the dry cannelloni.
Prepare the béchamel (or use the ready-made one) and season it with grated Parmesan, salt, black pepper, and nutmeg.
Spread a thin layer of béchamel on the base of a baking dish, place the filled cannelloni on top, and cover them with more béchamel.
Finish the artichoke cannelloni with a sprinkle of grated Parmesan and bake in a preheated oven at 392°F for about 20 minutes. Pierce them with a fork to check for doneness.
Notes:
The artichoke cannelloni can be kept at room temperature for a few hours or in the fridge for a couple of days. You can also prepare them in advance and keep them in the refrigerator or freeze them. If you don’t like ricotta, you can replace it with mascarpone or cream cheese.
More cannelloni recipes HERE
