📝 About This Recipe
A cornerstone of Italian Sunday dinners, Cannelloni al Forno represents the pinnacle of comfort food, featuring delicate pasta tubes stuffed with a creamy ricotta and spinach filling. This version is elevated by a dual-sauce technique: a robust, slow-simmered beef ragù and a silky, nutmeg-infused béchamel that creates a golden, bubbling crust in the oven. It is a labor of love that rewards the cook with layers of complex textures and soul-warming Mediterranean flavors.
🥗 Ingredients
The Filling
- 500 grams Ricotta Cheese (full-fat, drained of excess moisture)
- 300 grams Fresh Spinach (wilted, squeezed very dry, and finely chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 large Egg (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
The Meat Sauce (Ragù)
- 400 grams Ground Beef (80/20 lean-to-fat ratio)
- 700 ml Tomato Passata (smooth tomato purée)
- 1 cup Onion, Carrot, Celery (finely minced soffritto mix)
- 1/2 cup Dry Red Wine (such as Chianti or Merlot)
- 2 tablespoons Olive Oil (extra virgin)
Béchamel & Pasta
- 16-18 pieces Cannelloni Tubes (dried or fresh pasta sheets rolled)
- 50 grams Unsalted Butter
- 50 grams All-Purpose Flour
- 500 ml Whole Milk (warmed)
- 1 cup Mozzarella (shredded for the topping)
👨🍳 Instructions
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1
Start the Ragù: Heat olive oil in a large saucepan over medium heat. Sauté the onion, carrot, and celery until softened and translucent, about 8 minutes.
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2
Brown the meat: Add the ground beef to the vegetables. Break it up with a wooden spoon and cook until browned. Pour in the red wine and let it simmer until the liquid has evaporated.
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3
Simmer the sauce: Stir in the tomato passata, season with salt and pepper, and reduce heat to low. Cover and simmer for at least 30-40 minutes while you prepare the rest.
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4
Prepare the filling: In a large mixing bowl, combine the drained ricotta, chopped spinach, grated Parmigiano, egg, nutmeg, and a pinch of salt. Mix until well incorporated.
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5
Make the Béchamel: In a small saucepan, melt the butter. Whisk in the flour to create a roux and cook for 2 minutes (do not brown). Gradually whisk in the warm milk until smooth. Simmer until thickened enough to coat the back of a spoon.
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6
Preheat and Prep: Preheat your oven to 190°C (375°F). Lightly grease a large 9x13 inch baking dish.
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7
Pipe the Cannelloni: Transfer the ricotta mixture into a piping bag with a wide nozzle (or a plastic bag with the corner snipped off). Fill each dry pasta tube generously from both ends.
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8
Layer the base: Spread a thin layer of the Bolognese sauce and a few spoonfuls of béchamel over the bottom of the baking dish to prevent sticking.
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9
Assemble: Arrange the filled cannelloni in a single layer in the dish, packed tightly together.
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10
Top the pasta: Pour the remaining Bolognese sauce evenly over the tubes, followed by the remaining béchamel sauce. Ensure the pasta is completely covered to help it cook through.
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11
Final touch: Sprinkle the shredded mozzarella and extra Parmigiano over the top.
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12
Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and the pasta is tender.
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13
Rest: Allow the dish to sit for 10 minutes before serving. This crucial step lets the layers set so you can serve clean, beautiful portions.
💡 Chef's Tips
Always squeeze your cooked spinach in a clean kitchen towel to remove every drop of water; otherwise, the filling will be runny. If using dry cannelloni tubes, ensure they are completely submerged in sauce so they soften properly during baking. For the smoothest béchamel, use warm milk rather than cold milk to avoid lumps forming in the roux. Grating your own nutmeg and Parmigiano-Reggiano makes a world of difference in the aromatic profile of the dish. You can assemble the entire dish a day in advance and keep it refrigerated; just add 10 minutes to the covered baking time.
🍽️ Serving Suggestions
Serve with a crisp Arugula salad tossed in a simple lemon vinaigrette to cut through the richness. A glass of medium-bodied red wine like a Chianti Classico or Barbera d'Asti pairs beautifully. Provide a basket of warm, crusty ciabatta bread to mop up the extra sauce (the 'scarpetta'). Lightly steamed green beans with garlic and toasted almonds make an excellent side vegetable.