If you’re looking to impress your family or friends with hearty, comforting dishes that bring the joy of Italian cooking to your table, these four cannelloni recipes are just what you need. Inspired by Jamie Oliver’s fresh takes, this guide will walk you through cooking easy recipes for cannelloni featuring rich meats, vibrant greens, earthy mushrooms, and wholesome vegetables—all baked to bubbling, golden perfection. Whether you’re a meat lover or prefer vegetarian fare, these recipes will satisfy your cravings and become favorites for weekend feasts.
1. White Ragu Cannelloni with British Rose Veal, Pork, and Stinging Nettles
This version takes the classic ragu to new heights by using a white sauce base with British rose veal and free-range pork shoulder. The combination is creamy and gentle, with layers of flavor balanced perfectly on a bed of wild stinging nettles—a surprising but nutritious green that adds a fresh bite.
Building the White Ragu
Start by gently slicing onions and adding bay leaves and thyme to a pan with olive oil. As the herbs warm up, they release an amazing aroma that sets the stage for this comfort food classic. Next, add leeks—cooked with a knob of butter for extra richness—along with garlic, celery, and just the right seasoning to build the base of the ragu.
For the meat, mix equal parts British rose veal and free-range pork shoulder. This combo offers the perfect balance of lean and fat, ensuring the ragu remains creamy and light-colored—no caramelization or heavy browning here. Pour in a splash of white wine (choose one you’d enjoy drinking later) to add depth.
Adding peeled potatoes to the ragu is a clever twist—they soak up the flavors beautifully and give the sauce body. Sprinkle in two heaped tablespoons of flour, season, grate half a nutmeg, then pour in two liters of whole milk, which replaces the traditional tomato base. To keep the ragu moist during baking, cover it with greaseproof paper before placing it in the oven at 160°C (320°F) for two hours.
Finishing Touches and Assembly
After baking, the ragu will have a texture reminiscent of rice pudding with light curds, similar to ricotta. Strain out the herbs, and you’ll have a rich filling for your cannelloni tubes while the natural sauce stays underneath to keep everything moist.
Next, prepare the stinging nettles by stripping the leaves from the stalks—don’t worry, cooking removes their sting. Wilt them quickly in olive oil, butter, garlic, and a sprinkle of chili flakes for a subtle kick. This green bed adds a nutritious and vibrant base for the cannelloni.
Fill dried cannelloni tubes with the white ragu, line them up in a tray, and top generously with a blend of British cheeses like Montgomery’s cheddar, Mrs. Kirkham’s Lancashire, and Birkswell. Scatter nutty button mushrooms on top, which roast beautifully without touching the sauce, then drizzle with extra virgin olive oil.
Bake at 180°C (350°F) for 40 minutes until golden and bubbling. Serve over the nettle greens for a dish that’s truly fit for kings—rich, creamy, and packed with flavor.
2. Mushroom Cannelloni with Oozy Cheese Sauce
For a meat-free option that even carnivores will love, this mushroom cannelloni is oozing with cheesy goodness and earthy flavors. It’s a perfect way to enjoy a rich, comforting meal without any meat, making it a great introduction to meat-free days.
Preparing the Filling
Start by cooking down leeks and onions in olive oil, then add garlic and plenty of mushrooms for that deep umami flavor. Season with salt and pepper and let the mixture fry gently for about 15 minutes to concentrate the flavors.
Chop the cooked mixture for a homemade texture, then let it cool while you prepare a quick white sauce in the same pan. Use olive oil and flour as a thickening base, then slowly add milk to create a smooth sauce. Stir in a big handful of grated cheddar to make it extra oozy.
Assembling and Baking
Fill the dried cannelloni tubes with the mushroom mixture using a simple kitchen hack: load the filling into a sandwich bag, snip a corner, and pipe it in. Arrange the filled tubes in a tray, pour over the cheesy sauce, scatter extra mushroom slices on top, and finish with a drizzle of olive oil.
Bake at 180°C (350°F) for 40 to 45 minutes until golden and bubbling. The crispy edges and creamy center make this one of the best meat-free meals around.
3. Broccoli and Cauliflower Cannelloni with Cheesy Creme Fraiche Sauce
This vegetable-packed cannelloni features a medley of broccoli, cauliflower, and romanesco, blended into a flavorful filling with garlic, thyme, chili, and anchovies for an unexpected boost of umami that no one will suspect.
Cooking the Vegetables and Flavor Base
Boil the stalky bits of the vegetables for about six minutes until tender, then sauté garlic, thyme, and plenty of chili in olive oil. Add anchovies to the pan—they’ll melt down and enhance the dish’s savory depth without tasting fishy. Cook everything down with a lid on to intensify the flavors.
Making the Sauce and Assembly
Instead of a traditional béchamel, use creme fraiche mixed with a generous amount of Parmesan and seasonings to make a quick, cheesy white sauce. Add an egg for richness and texture, then blend it smooth.
Pour a thin layer of tomato passata mixed with a splash of red wine vinegar into the bottom of your baking tray to keep the pasta moist while baking. Fill the cannelloni tubes with the cooked vegetable mixture, arrange them in the tray, and cover with the creme fraiche sauce and extra Parmesan. Add little knobs of mozzarella on top for that irresistible golden, stringy finish.
Bake at 190°C (375°F) for about 30 minutes until bubbling and golden. The result is a luscious, cheesy dish that even meat lovers will adore.
4. Super Green Cannelloni with a Ricotta and Basil Sauce
Last but not least, this vibrant super green cannelloni uses a mix of Swiss chard, curly kale, cavolo nero, stinging nettles, and spinach for a powerhouse of nutrients and flavor. It’s a fantastic way to sneak greens into a comforting pasta dish that’s both healthy and satisfying.
Cooking the Greens and Tomato Sauce
Sauté onions and garlic to bring out sweetness, then add the greens—fresh and frozen—to the pan. Season with nutmeg for warmth, and cook until they turn a beautiful dark green color. Blend the greens with lemon zest and juice for brightness.
Use the same pan to make a simple tomato sauce with garlic, chili, basil stalks, plum tomatoes, and water. Simmer for 10 minutes until saucy and fragrant.
Ricotta and Basil White Sauce
Blend ricotta cheese with basil, skim milk, Parmesan, and an egg to create a smooth, pastel green sauce that will go on top of the cannelloni, adding creaminess and a fresh herbal note.
Putting It All Together
Pour the tomato sauce into a large tray, line up the cannelloni filled with the super green mixture, and smother with the ricotta and basil sauce. Sprinkle Parmesan on top and bake at 180°C (350°F) for 40 minutes until golden and bubbling. Serve with a crisp mixed salad and crusty seeded bread to mop up all the delicious juices.
With only 383 calories per serving and packed with three of your five a day, this dish is designed to make your family’s mouth water while keeping things light and nutritious.
Enjoy the Art of Cooking with These Easy Recipes
These four cannelloni recipes bring together the best of comfort food and nutritious ingredients, all achievable with simple techniques and easy recipes. Whether it’s the rich white ragu with veal and pork, the earthy mushroom delight, the vibrant vegetable medley, or the super green ricotta-filled tubes, each dish offers something special for your kitchen table.
Gather your loved ones, enjoy the process of cooking, and celebrate the joy of sharing these delicious cannelloni dishes. With their layers of flavor, comforting textures, and beautiful presentation, these recipes are sure to become staples in your home cooking repertoire.
This article was created from the video How To Cook 4 Delicious Cannelloni Pasta Recipes At Home with the help of AI.
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