Entrée: Italy – Cannelloni al Ragù e Béchamel (Cannelloni with Ragu and Béchamel)

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.