BAKED WHITE CANNELLONI Raise your hand if you love cannelloni! They are one of the most well-known dishes of our culinary tradition, with a thousand versions, with sauce, white, with ricotta and spinach, and many other variations. The one I present to you today is a simple yet extremely delicious recipe. Follow me and prepare it with me!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for 4 people
To prepare this recipe, we can also organize a bit in advance (those who follow me know I’m a fan of time optimization 😂) by preparing the cannelloni filling and béchamel sauce. If you’re really short on time, you can also use store-bought béchamel, which, let’s be honest… is fine anyway 😂
- 20 egg-free cannelloni
- 17 oz béchamel
- 9 oz mozzarella for pizza
- 3.5 oz cooked ham
- 3.5 oz grated parmesan
- to taste pepper
Useful tools for preparing the baked white cannelloni
- 1 Baking Dish
- 1 Mixer
- 1 Piping Bag
Preparation of Baked White Cannelloni
As mentioned at the beginning, we can get ahead by preparing the béchamel first using this link, or if you decide to use ready-made béchamel, we can proceed directly to preparing the filling.
Put the mozzarella for pizza and the cooked ham in the mixer and chop everything into small pieces. Then pour the contents into a bowl, add the grated parmesan, a sprinkle of pepper, and enough béchamel to get a soft mixture.
Some of you ask me ‘how much béchamel should I add?’ My advice is to add one tablespoon at a time and mix. Remember that the filling should be inserted into a piping bag, so it needs to be creamy but not liquid.
Now fill our piping bag with the filling, take the cannelloni (I use the ones that don’t require cooking) and fill them with plenty of filling, making sure there are no empty spaces inside each cannelloni until they are all filled.
Now take a baking dish, place some béchamel on the bottom, and arrange all the cannelloni close to each other. Cover with plenty of béchamel and a generous sprinkle of parmesan.
Bake at 356°F for about 20 minutes. If you cook them in an air fryer, bake at 338°F for 15 minutes or until a delicious golden crust forms on the surface.
Wait a few minutes before serving the baked cannelloni; they are best when warm!
One more tip:
* If you can, add more chopped mozzarella on top, along with the béchamel and parmesan. They will be even more stringy!
* If you want to freeze them, do so before placing them in the baking dish. You can freeze them already filled, then thaw them gently and dress them in the dish as indicated in the recipe.
* Baked white cannelloni can be stored in the fridge for up to two days.
