The mortadella and pistachio cannelloni are a very easy, quick, and delicious baked dish that will impress with little effort. I love baked cannelloni, I have prepared many versions, and today I share with you this simple and tasty recipe perfect for Sunday lunch or as a first course for Christmas or New Year. Soft, cheesy, rich, and creamy, the mortadella and pistachio cannelloni remind of the taste of mortadella-stuffed tortellini, they are made quickly and you can also prepare them in advance the day before to have them ready to bake, everyone will love them, young and old!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 26 oz béchamel sauce
- 2.2 lbs ricotta
- 9 oz cannelloni
- 5.3 oz mortadella
- 5.3 oz scamorza cheese
- 2.6 oz pistachios
- 1.8 oz grated Parmesan cheese
- to taste salt
- to taste black pepper
Steps
The mortadella and pistachio cannelloni are very simple and quick to prepare, first, prepare the filling: in a food processor put the ricotta, 1.8 oz of pistachios, grated Parmesan cheese, salt, black pepper, mortadella and blend all the ingredients until you get a smooth cream.
Transfer the mixture into a bowl and add the diced scamorza cheese. Put the filling into a piping bag without a nozzle and stuff all the dry cannelloni.
Prepare the béchamel, season it to taste, and also add the remaining pistachios (0.9 oz), finely chopped.
Pour a thin layer of béchamel sauce on the base of a baking dish, place all the cannelloni on top and cover them with the remaining béchamel, complete the mortadella and pistachio cannelloni with a sprinkle of grated Parmesan cheese and bake in a preheated oven at 392°F for about 25 minutes, check for doneness by piercing them with a fork.
Tips:
The mortadella and pistachio cannelloni can be stored in the fridge for a couple of days. You can also prepare them in advance, but make a slightly more liquid béchamel, thus with less flour, store them uncooked in the fridge, covered with plastic wrap, and bake them the next day.
Other recipes with cannelloni HERE
