📝 About This Recipe
In Brazil, canelone is a beloved Sunday lunch staple that swaps traditional dry pasta tubes for delicate sheets of fresh 'massa de pastel' or lasagna, rolled around classic fillings. This version features the iconic 'Presunto e Queijo' (ham and cheese) pairing, bathed in a dual-sauce harmony of creamy Béchamel and vibrant Sugo. It is the ultimate comfort food—molten, savory, and uniquely Brazilian in its generous use of cheese and sauce.
🥗 Ingredients
The Pasta & Filling
- 500 grams Fresh Lasagna Sheets (precooked or 'massa fresca' style)
- 300 grams Prato Cheese or Mozzarella (thinly sliced)
- 300 grams Cooked Ham (thinly sliced)
- 200 grams Requeijão Cremoso (Brazilian processed cream cheese in a glass/tub)
White Sauce (Molho Branco)
- 500 ml Whole Milk (warm)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 1 pinch Nutmeg (freshly grated)
- 1/2 cup Heavy Cream (optional for extra richness)
Red Sauce & Topping
- 340 grams Tomato Passata or Sauce (one standard Brazilian 'sachê')
- 2 cloves Garlic (minced)
- 1 tablespoon Olive Oil
- 50 grams Parmesan Cheese (freshly grated for the crust)
- 1 teaspoon Dried Oregano (for that classic Brazilian pizzaria aroma)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Grease a large rectangular baking dish with a little butter or olive oil.
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2
Prepare the White Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes to cook out the raw flour taste without browning it.
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3
Slowly pour in the warm milk while whisking constantly to avoid lumps. Continue stirring until the sauce thickens enough to coat the back of a spoon.
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4
Season the white sauce with salt, pepper, and a pinch of nutmeg. Stir in the heavy cream if using, then set aside.
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5
Prepare the Red Sauce: In a small pan, sauté the minced garlic in olive oil until fragrant. Add the tomato sauce and a splash of water, simmer for 5 minutes, and season with salt.
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6
Assemble the rolls: Lay one sheet of pasta flat on a clean surface. Spread a thin layer of Requeijão over the pasta sheet.
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7
Place one slice of ham over the Requeijão, followed by one slice of cheese. If the pasta sheet is large, you can fit two of each.
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8
Roll the pasta tightly starting from the shorter end to create a cylinder. Repeat until all ingredients are used.
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9
Spread a few spoonfuls of the red sauce on the bottom of the prepared baking dish to prevent sticking.
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10
Arrange the cannelloni rolls side-by-side in the dish, seam-side down, so they don't unravel during baking.
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11
Pour the white sauce evenly over the center of the rolls, then top with the remaining red sauce for a 'striped' or marbled effect.
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12
Sprinkle the grated Parmesan and dried oregano over the top of the dish.
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13
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
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14
Let the dish rest for 5 minutes before serving to allow the sauces to set slightly.
💡 Chef's Tips
If using dry pasta tubes instead of fresh sheets, make sure to parboil them for 2 minutes less than the package instructions so they stay firm. Don't skimp on the sauce; the pasta absorbs moisture as it bakes, and a 'dry' cannelloni is a common mistake. For a smoky flavor, try using smoked ham or adding a layer of thinly sliced 'calabresa' sausage inside. If you can't find Requeijão, cream cheese mixed with a splash of milk is a decent substitute. Ensure the cheese slices are slightly smaller than the pasta sheet to prevent them from leaking out the sides too quickly.
🍽️ Serving Suggestions
Serve with a simple Brazilian white rice (Arroz Branco) to soak up the extra sauces. A crisp green salad with a mustard vinaigrette provides a necessary acidic contrast to the rich cheese. Pair with a chilled Guaraná soda for the authentic Brazilian family lunch experience. A light-bodied red wine like a Merlot or a Pinot Noir complements the tomato and ham beautifully. Garlic bread (Pão de Alho) is a popular side to ensure not a drop of sauce is left on the plate.