Basic Cannelloni And Variations


  • 500g dried cannelloni shells
  • 2 qty medium Béchamel Sauce (with cheese added to the sauce)
  • Cannelloni Ripieni (Spinach and Ricotta)
  • 500g fresh ricotta cheese
  • 150g fresh spinach, cooked, drained and chopped finely
  • 2 qty’s Basic Tomato Sauce (Nepoletana variation)
  • 1 cup parmesan, grated
  • Flaked salt, to taste
  • Freshly ground black pepper, to taste
  • Cannelloni alla Besciamella (Cannelloni with Meat and Béchamel Sauce)
  • 2 qty Basic Savoury Mince (bolognaise variation)
  • 1 cup parmesan, grated
  • Cannelloni all Etrusca (Mushroom Cannelloni)
  • 50g parmesan, freshly grated
  • 300g mushrooms (a mixture of button, field, Swiss brown and oyster)
  • 75g gruyere, finely diced
  • 50g prosciutto, shredded
  • Milk
  • Cannelloni di Mare (Seafood Cannelloni)
  • 600g fish and seafood (use a mixture of prawns, calamari, white fish, oysters and salmon, all boned or shelled, and diced)
  • 1 stalk celery, chopped
  • 1 clove garlic, chopped
  • White wine
  • ¼ cup parmesan, freshly grated
  • 1 sprig fresh thyme
  • 1 bunch flat leaf parsley, finely chopped
  • Zest of 1 lemon zest
  • Olive oil
  • Flaked salt, to taste
  • Freshly ground pink peppercorns, to taste


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