Cannelloni with Besciamella Sauce

Cannelloni with Besciamella Sauce
(Adapted from Williams Sonoma "Italian")


10 Cannelloni Noodles
Mixed cheese for topping (I used a mix of Fontina and Parm)

For the filling:
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, peeled and shredded
1 celery stalk, finely chopped
1 pack mushrooms, finely chopped
3 large tomatoes, peeled, seeded and chopped
1 clove garlic, finely chopped
1 egg
1/2 cup freshly grated Parm
S&P to taste

For the Besciamella Sauce:
2 cups whole milk
3 tbsp unsalted butter
3 tbsp flour
S&P to taste
Pinch of nutmeg


1. Make your filling: In a large pan over medium heat, heat the olive oil.

2. Add the onion, carrot, celery and mushroom - sauté for about 5 minutes.

3. Add the tomatoes and garlic and cook until the mixture releases most of its moisture, about 3-5 minutes.

4. Let the mixture cool about 15 minutes, then add the egg and the Parm. Season with S&P if desired.

5. Cook your pasta: Cook 12 cannelloni noodles (I always cook more because some of them inevitably rip) in salted boiling water for 5 minutes. Drain and run with cold water, set aside. Preheat the oven to 375 F.

6. Make your sauce: Heat your milk in the microwave until hot (or in a saucepan). In a saucepan, melt your butter then add the flour. Cook on medium, whisking constantly for about a minute.

7. Slowly whisk in your hot milk and cook, whisking constantly, for about 3-4 minutes until it thickens. Season with S&P and a pinch of nutmeg.

8. To assemble: Pour about 1/3 of the sauce into a baking pan big enough to fit your noodles. Fill each noodle (don't overfill!) and place in pan. Top with the remaining sauce and some grated cheese. Bake about 15 minutes. If the cheese hasn't browned, turn on the broiler for a minute or so until it's brown and bubbly.


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