Cannelloni with Bechamel Sauce


Cannelloni alla besciamella is a delicious and creamy first course, perfect for a special lunch or dinner. This recipe involves using egg pasta filled with a delightful mix of roasted veal, cooked ham, and spinach. The dish is then enriched with a smooth and stringy béchamel sauce. The cannelloni are baked in the oven until they have a golden and crispy surface. Serve them hot and accompany them with a good wine for an unforgettable culinary experience.

Cannelloni with Bechamel Sauce

Total Time 1 hour



  • Boil the spinach in salted boiling water for a few minutes, then drain and pass through a food mill until smooth.
  • Finely chop the roast veal and cooked ham.
  • In a bowl, mix the chopped meat, chopped cooked ham, and passed spinach. Add two tablespoons of grated cheese and the egg. Mix everything well and season with salt and pepper to taste.
  • Prepare the egg pasta following the basic recipe. Roll out the dough and cut it into large rectangles.
  • Prepare a slightly runny bechamel sauce.
  • In a pot, bring plenty of salted water to a boil. Cook a few rectangles of pasta at a time for about 6-7 minutes, until al dente. Drain and place them on a damp, wrung-out kitchen towel to dry.
  • On each rectangle of pasta, distribute some of the previously prepared filling and some bechamel sauce. Roll up the rectangles to form the cannelloni.
  • Butter a baking dish and arrange the cannelloni in an orderly manner.
  • Cover the cannelloni with a layer of bechamel sauce and sprinkle the surface with some butter flakes.
  • Bake the baking dish in a preheated oven at 200°C (400°F) and gratin the cannelloni for about 20 minutes, until the surface is golden and crispy.
  • Remove the baking dish from the oven and let the cannelloni rest for 5 minutes before serving.
  • The cannelloni with bechamel sauce are ready to be enjoyed! Serve them with a good wine such as Lambrusco Di Sorbara DOC, Cesanese Di Affile “Amabile” DOC, or Lizzano Rosso “Giovane e Frizzante” DOC.


Sprinkle grated cheese on top of the cannelloni before baking for an extra burst of flavor.
Author: Tips4Food
Calories: 500kcal
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