Ham and Cheese Cannelloni

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Tender pasta sheets wrapped around a creamy ricotta, ham, and Fontina filling make Ham and Cheese Cannelloni a comforting baked pasta dish with homemade béchamel sauce.

Ham and Cheese Cannelloni baked in a ceramic dish and topped with golden béchamel sauce.

Unlike most of the recipes I share, this Ham and Cheese Cannelloni was not a family recipe. I came across it while browsing the web and thought the combination of ricotta, Fontina cheese, and ham sounded delicious.

I really loved the flavours together. They create a rich and creamy filling for these cannelloni.

Cannelloni filled with ricotta, ham, and Fontina cheese served on a plate with creamy béchamel sauce.

It was one of the recipes I prepared for a challenge I hosted with the Daring Cooks. After sharing my Cannelloni di Magro and Cannelloni di Carne recipes, I thought it’d be fun to include this one as well.

Oven-baked cannelloni with a creamy cheese filling and golden béchamel topping.

While it isn’t a classic Italian recipe, it shows how easy it is to experiment with different ingredients and create all sorts of delicious cannelloni fillings. Enjoy!

Reasons to Make Cannelloni with Ham and Cheese

Leftover portions reheat well, making this a practical choice for meal prep or next-day lunches.
Rich enough to serve as a standalone main course without needing lots of side dishes.
A combination of pasta, filling, and sauce creates a complete meal in one dish.

Key Ingredients for Ham and Cheese Cannelloni

Ricotta

Ricotta gives the filling its creamy texture and light finish. Well-drained ricotta works best, as excess moisture can make the filling softer and more difficult to roll.

Ham

Ham brings savoury flavour to the filling and pairs particularly well with the mild cheeses used in this recipe. Finely diced or minced ham mixes more evenly through the ricotta.

Fontina Cheese

Contributes a mild, buttery flavour and softens into the filling as the cannelloni bakes. Traditional Italian Fontina is ideal, although Fontal is a good alternative with a similar flavour and texture.

Parmigiano Reggiano

Parmigiano Reggiano adds depth and a subtle nutty flavour to both the filling and the topping. Freshly grated Parmigiano has a better texture and flavour than pre-grated varieties.

Cannelloni or Lasagne Sheets

Cannelloni or lasagne sheets create tender pasta with a delicate texture that complements the creamy filling. Briefly cooking the sheets before rolling makes them easier to work with and helps prevent tearing.

Béchamel Sauce

Béchamel sauce coats the cannelloni in a smooth, creamy layer and helps keep the pasta tender as it bakes. I used my homemade béchamel sauce, which adds richness and creaminess to the finished dish.

Find the complete list with measurements in the recipe card below.

How to Make Ham and Cheese Cannelloni

Prepare the Filling and Pasta

Step 1: In a bowl, combine the ricotta, minced ham, cubed Fontina cheese, egg, 85 g – 1 ½ cups Parmigiano Reggiano, salt, and pepper. Mix until well combined, then refrigerate until ready to use.

Ricotta, chopped ham, and Fontina cheese being combined to make the cannelloni filling.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta sheets for 1 minute in batches. Use a large shallow pot and keep the sheets in a single layer to help prevent them from sticking together. Remove with a slotted spoon and place on a clean tea towel to cool.

Step 3: Place 1⁄8 of the filling along the long side of a cooked pasta sheet. Roll it up to form a cannellone. Repeat with the remaining pasta sheets and filling.

Pasta sheet being filled, rolled, and shaped into a cannellone.

Assemble and Bake

Step 1: Lightly grease an oven dish large enough to fit all the cannelloni tightly with cooking spray or melted butter. Spread a thin layer of béchamel sauce over the bottom, making sure to cover the corners, then arrange the cannelloni in a single layer.

Step 2: Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining 35 g – ½ cup Parmigiano Reggiano.

Béchamel sauce spread in a baking dish, rolled cannelloni arranged in a single layer, then covered with more sauce and Parmigiano Reggiano before baking.

Step 3: Bake in a preheated moderate oven at 180°C – 350°F – Gas Mark 4 for 20 minutes. Then broil at 200°C – 400°F for 5 minutes, or until the top is golden brown.

Step 4: Serve immediately.

Fork holding a bite of cannelloni with a creamy ricotta, ham, and Fontina filling.

Frequently Asked Questions

Can I use dried cannelloni tubes instead of fresh pasta sheets?

Yes, although the cooking method may vary depending on the brand. Follow the package instructions, as some dried cannelloni can be filled and baked without pre-cooking.

What can I use instead of Fontina cheese?

If Fontina isn’t available, Fontal is a good alternative with a similar flavour and texture. Mild provolone, young scamorza, or mozzarella cheese can also be used, although they’ll give the filling a slightly different flavour and texture.

How can I keep the filling firm and easy to roll?

Draining the ricotta before mixing the filling helps create a firmer texture that is easier to roll and holds its shape well during baking. If the ricotta seems particularly wet, let it drain in a fine-mesh sieve for a short time before using.

What other fillings can I use for cannelloni?

Popular options include ricotta and spinach, meat ragù, mushrooms and cheese, or combinations of vegetables and béchamel sauce. You can use the same rolling and baking method with a variety of fillings.

Extra Help from the Kitchen

Taste Before Filling – Check the seasoning before assembling the cannelloni. The saltiness of the ham and Parmigiano Reggiano can vary between brands.

Use a Piping Bag – Transfer the filling to a piping bag or a large zip-top bag with the corner snipped off for quicker and neater assembly.

Leave a Small Border – Keep the filling slightly away from the edges of the pasta sheets to help prevent it from spilling out while rolling.

Rotate the Baking Dish – Turn the dish halfway through baking if your oven has hot spots. This helps the cannelloni cook and colour more evenly.

Cut the Fontina into Small Cubes – Keep the cheese pieces fairly small to help them soften evenly throughout the filling and distribute more easily when rolling the cannelloni.

Variations and Twists

Fold in Spinach – Mix cooked, well-drained spinach into the ricotta filling for extra colour and flavour. Make sure to squeeze out as much moisture as possible before adding it to the mixture.

Swap in Fontal – Use Fontal instead of Fontina for a slightly different take on the filling. It has a similar flavour and melting quality, making it a natural substitute in this recipe.

Stir Through Mushrooms – Finely chopped sautéed mushrooms pair well with the ricotta, ham, and béchamel sauce. Allow them to cool and cook off any excess moisture before mixing them into the filling.

Season with Nutmeg – A pinch of freshly grated nutmeg adds a subtle warmth that complements the ricotta and creamy béchamel sauce. It can be mixed into the filling or stirred into the sauce.

Use Prosciutto Cotto – Replace the ham with finely chopped prosciutto cotto for a more traditional Italian flavour. Since prosciutto cotto and Parmigiano Reggiano are already quite savoury, taste the filling before adding any extra salt.

Storage and Shelf Life

Store leftover Ham and Cheese Cannelloni in an airtight container in the refrigerator for up to 3 to 4 days. Do not leave it at room temperature for more than 2 hours.

For longer storage, freeze the cannelloni in a freezer-safe container for up to 3 months. Individual portions can also be frozen for easier reheating. Thaw overnight in the refrigerator before reheating.

Reheat covered in a preheated oven at 180°C – 350°F until heated through. Remove the cover during the last few minutes if you would like a lightly golden top.

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