Béchamel Topped Cannelloni

1/31/2022

Béchamel Topped Cannelloni

Prep Time: 25 Min
Cook Time: 1 Hr 25 Min

Yields: 5 Servings @ 4 Cannelloni
6 Servings @ 3 Cannelloni

Bechamel

Mix all of the ingredients for the ricotta filling together except for the eggs. Season with cracked pepper and taste. Adjust salt if desired before folding in the eggs. Set aside.
Begin heating the butter for the béchamel sauce on medium heat. Once melted, stir in the flour and reduce the heat. Let the roux simmer stirring often for a couple of minutes without browning. Increase the heat back to medium and whisk in the milk. Once the béchamel comes to a boil, reduce the heat again slightly and add the half an onion, sea salt, white pepper, and a dash of nutmeg. Simmer 5 - 7 minutes until bubbly, thick, and rich. Taste and adjust salt if desired & remove from heat.
Preheat oven to 350 F
Line the bottom of a 9"x14" baking dish with some of the the arabiatta sauce. Add your ricotta filling to a piping bag fitted with a star tip and pipe the ricotta filling into the cannelloni noodles. Start assembling them in rows and continue until all of the filling is gone. (Approximately 20 - 22 cannelloni).
Pour arabiatta sauce over the noodles, spreading to coat.
Whisk the grana padano and egg yolks into the béchamel sauce before pouring the sauce over the entire dish. Sprinkle with desired amount of grana padano cheese and cover.
Bake 45 minutes. Remove cover and continue to bake for another 25 - 30 minutes until béchamel is firm and lightly browned. If desired, switch the oven to BROIL 500 F until a nice brown crust develops. Keep an eye on it as it can turn too dark very quickly.

Set the dish on to a wire cooling rack and cool for a minimum of ten minutes before slicing in to and serving. Garnish each serving with grated grana padano cheese, fresh basil, and fresh chopped parsley. ENJOY!