Stuffed Cannelloni With Creamy Béchamel Sauce

Fresh spinach and ricotta tucked into tender pasta shells create a classic Italian-inspired meal that leans on simple, honest ingredients. By blending Italian herbs with a mix of mozzarella and Parmesan, each bite offers a balanced contrast between the mild, creamy filling and the acidity of a slow-simmered tomato and basil sauce.

A velvety béchamel sauce drizzled over the top adds a layer of indulgence, helping the pasta soften as it bakes to a golden finish. Because the filling is easily piped into the shells, this is a manageable project for a weeknight dinner or a relaxed Sunday gathering when you want a substantial, home-cooked meal without excessive complexity.

Serve this straight from the baking dish while the cheese is bubbling and the sauce is fragrant with garlic and herbs. It pairs well with a simple green side salad, making it a reliable way to bring a restaurant-style pasta bake into your own kitchen.

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If you love the comfort of a rich, velvety sauce, you might also enjoy experimenting with different flavor profiles for your main course. For a Middle Eastern-inspired twist, try these savory kefta meatballs in yogurt sauce, which provide a tangy alternative to traditional Italian dairy-based gravies. Alternatively, if you want to explore how savory coatings transform simple vegetables, these fried oyster mushrooms with salted egg yolk offer a unique texture and umami-rich experience that complements any creamy pasta dinner.

Key Ingredients

Cannelloni shells: These pasta tubes serve as the base for the ricotta and spinach filling.
Ricotta cheese: Provides a creamy and rich texture to the interior of the cannelloni.
Spinach: Adds fresh greens and an earthy flavor profile to the cheese-based filling.
Tomato passata: Forms the savory, concentrated base for the sauce surrounding the pasta.
Milk: Used to create the smooth, velvety consistency of the classic béchamel sauce.
Parmesan cheese: Incorporated into the filling to provide a sharp, salty depth.
Mozzarella cheese: Creates a melted, gooey topping when baked over the finished dish.

Elevate Your Dinner With These Creamy Creations

Enjoy a fresh, vibrant contrast to pasta with these prawn tacos topped with coriander sauce, perfect for a lighter meal option.
If you prefer heartier proteins, these lamb kabobs paired with herb sauce bring a rustic, savory depth that balances well with baked dishes.
For a classic comfort food finish, these lamb chops served with rich gravy provide a satisfying, robust main course that echoes the comforting nature of a good béchamel.

Stuffed Cannelloni With Creamy Béchamel Sauce

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Ingredients For The Filling

Cannelloni shells500g fresh ricotta cheese1/2 cup Parmesan cheese1 bag of fresh spinach leaves2 crushed garlic1 diced onion1 tablespoon Italian herbs1/2 cup mozzarella shredded cheese1 eggSaute onion and garlic.

Steps

Add in spinach and cook till spinach shrinks.Place into a mesh strainer and push down the juice. Set aside to cool down.In a bowl add ricotta cheese, mozzarella, Parmesan, egg, Italian herbs, salt&pepper and finally for the spinach once cooled, chop it up and place into the bowl as well.Give everything a good mix.Place in a zip lock bag. Cut the corner of the zip lock bag off and fill/pipe your cannelloni.

For The Sauce

4 crushed garlic1 bottle 700g pastaa basil1 can crushed tomato1 cup of water

Steps

Saute the garlic in a pot and then add the passata sauce and crushed tomato can.Mix till combined and add water and leave to boil/simmer till thick.

Bechamel Sauce

I don’t really measure so here’s rough measurements,500ml milk (2 cups )2 tablespoons unsalted butter2 tablespoons plain flourWhite pepperSalt

Steps

Melt the butter and add in the flour and mix till a paste is created and when it starts simmering, slowly Pour in the milk whilst stirring.Season and keep stirring till mixture becomes thick.

Assemble

Pour abit of the passata sauce in a baking tray and line the stuffed cannelloni ontop of the sauce.Pour the rest of the sauce on top and then Pour bechamel sauce on top evenly.Garnish with mozzarella cheese & parsley and bake till golden

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