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Ham and Cheese Cannelloni Recipe
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.
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Servings: 4
Ingredients
- 8 cannelloni or lasagne sheets – made with 1 egg and 100 g – ⅔ cup plus 2 tbsp flour
- 350 g – 1 ½ cups ricotta
- 150 g – 1 cup ham – minced
- 80 g – ⅔ cup Fontina or Fontal cheese – cubed
- 120 g – 2 cups Parmigiano Reggiano – finely grated and divided
- 1 large egg
- salt and pepper
- béchamel sauce – made with 500 ml – 2 cups milk, 50 g – 3 ½ tbsp butter, and 50 g – ⅓ cup flour
Instructions
Prepare the Filling and Pasta
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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.
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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.
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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.
Assemble and Bake
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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.
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Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining 35 g – ½ cup Parmigiano Reggiano.
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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.
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Serve immediately.