Ingredients
Cannelloni filling
Ricotta, firm200 g
Baby spinach, wilted and chopped80 g
Zucchini, finely diced and sautéed60 g
Mushrooms, finely diced and sautéed60 g
Parmesan, grated30 g
Egg yolk1
Nutmeg, grated1 pinch
Salt and white pepperto taste
Tomato sauce
Canned San Marzano tomatoes400 g
Garlic, sliced3 cloves
Olive oil30 ml
Fresh basil10 g
Sugar5 g
Salt and pepperto taste
Pasta
Cannelloni pasta tubes, dry8–10 tubes
Béchamel top
Butter20 g
Plain flour20 g
Milk200 ml
Parmesan, grated30 g
Nutmeg1 pinch
Method
- 11. Prepare tomato sauce: sweat garlic in olive oil; add tomatoes, sugar and basil; simmer 20 min; season.
- 22. Make béchamel: melt butter, add flour and cook 1 min; whisk in warm milk gradually; cook until thick; stir in parmesan and nutmeg; season.
- 33. Combine ricotta, wilted spinach, sautéed vegetables, parmesan, egg yolk and nutmeg; season well.
- 44. Fill a piping bag with the ricotta mixture; pipe firmly into each cannelloni tube.
- 55. Spread a base of tomato sauce in a baking dish; arrange filled tubes in a single layer; top with remaining tomato sauce and béchamel; sprinkle with parmesan.
- 66. Bake at 185 °C for 25–30 min until pasta is cooked through, sauce is bubbling and top is golden.
- 77. Rest 3 min; plate 3–4 tubes on a warm plate with sauce; garnish with fresh basil and parmesan shavings.
Quality Check
- Pasta is fully cooked — not al dente or hard at centre.
- Filling is hot throughout — probe centre of a tube (min 75 °C).
- Béchamel is golden and bubbling at service.
- Tubes hold their shape on the plate — not split or collapsed.
Vegetarian Standards
Confirm GF option before firing if requested
No shared cooking surfaces with meat
Vegan modifications available on request
Equipment
Baking dish, oven (185 °C), piping bag, saucepan, whisk, probe thermometer, warm plate
Allergens & Dietary
glutendairyeggVGN