Entrée: Italy – Cannelloni al Ragù e Béchamel (Cannelloni with Ragu and Béchamel)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
20 min
Cook
40 min
Total
1 hr
Ingredients
12 cannelloni tubes (or fresh pasta sheets to roll) 1 to 1 1 / 4 cups (500 to 600 g) ragù alla Bolognese, cooled 1 2 / 3 to 2 cups (400 to 500 ml) béchamel sauce 1 / 2 to 2 / 3 cup (100 to 150 g) grated Parmigiano-Reggiano Butter for greasing
Instructions
1. Preheat oven to 180°C (350°F) and butter a baking dish. If using fresh sheets, cut to size and parboil briefly to make them pliable. 2. Spoon cooled ragù into a piping bag or use a spoon to fill each cannelloni tube; place filled tubes seam-side down in the dish. 3. Pour béchamel evenly over the cannelloni to cover, and sprinkle with Parmigiano. 4. Cover with foil and bake 25–30 minutes; remove foil and bake another 10 minutes until top is lightly browned. 5. Let rest 5–10 minutes before serving.
Nutritional Information*
Per serving | Servings: 4
Calories: 158 kcal
Carbohydrates: 5.2 g
Protein: 10.7 g
Fat: 10.4 g
Saturated fat: 5.8 g
Trans fat: 0.3 g
Cholesterol: 32 mg
Sugar: 0 g
Sodium: 677 mg
Potassium: 68 mg
Calcium: 320 mg
Iron: 0.18 mg
Vitamin A: 98 µg RAE
Vitamin D: 0.2 µg
Generated: 2026-11-05T19:34:25+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.