Quick air fryer cannelloni

Ingredients

• 350–400 gbolognese sauce
• 12cannelloni tubes
• 400 gbéchamel sauce
• to tastegrated cheese
• 100 gwater

Instructions

1. 1

   Mix the base

   Choose an ovenproof dish that fits in your air fryer. Mix half of the béchamel with the water in the dish; if the dish is too small, cook in two batches.

2. 2

   Fill the tubes

   Use a teaspoon to fill the cannelloni tubes with bolognese sauce, then arrange them over the béchamel base.

3. 3

   Add the topping

   Cover the cannelloni with the remaining béchamel and scatter over plenty of grated cheese.

4. 4

   Air fry

   Cook in the air fryer at 170°C for 15–20 minutes, or until well browned.

What is cannelloni?

Cannelloni is an Italian pasta dish made with large tubes filled with a savoury mixture and baked under sauce. This version uses bolognese as the filling and béchamel as the creamy covering.

The air fryer makes a smaller-batch alternative to oven baking. Thinning some of the béchamel with water gives the base a looser consistency for cooking around the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The cannelloni tubes provide most of the carbohydrates, while the bolognese contributes protein and the béchamel and grated cheese add fat; the exact balance depends on the sauces and cheese used. Pair a portion with a generous serving of salad or vegetables for a more varied plate.

Choosing the sauces

Bolognese: use a sauce that is thick enough to spoon into the tubes without running straight out. The recipe allows 350–400 g, so use the amount that suits the sauce and your filling technique.

Béchamel: divide the 400 g between the base and the topping. Stir half with the 100 g water before adding the cannelloni.

Filling the cannelloni

Use a small teaspoon to guide the bolognese into each tube, working over a plate or the dish to catch any spills. Fill the tubes evenly and arrange them in a single layer on the sauce base.

Getting the top golden

Cheese: scatter it generously over the béchamel so the surface can brown as it cooks. The recipe gives no fixed quantity, so add it to taste.

Doneness: look for a well-browned top after 15 minutes, and continue cooking up to 20 minutes if it needs more colour.

Fitting the dish

Dish size: check that the ovenproof dish sits inside your air fryer before assembling the pasta. If it does not fit comfortably, follow the recipe's suggestion to cook in two batches.

Serving the meal

Serve the cannelloni hot, spooning some of the sauce from the dish over each portion. A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy sauce and browned cheese.

Recipe notes & tips

• Check the dish fits in the air fryer before filling the cannelloni.
• Stir the water thoroughly into the first half of the béchamel.
• Use a teaspoon to fill the tubes neatly.
• Arrange the filled tubes over the sauce base rather than piling them up.
• Check the colour at 15 minutes, as air fryers can vary.

Variations

• Extra herbs: stir chopped basil or parsley into the bolognese before filling.
• More vegetables: serve with a side of roasted or steamed vegetables.
• Different cheese: use a grated cheese that melts and browns well.
• Spicy sauce: add a little chilli to the bolognese before filling.
• Two batches: divide the assembled ingredients between two dishes if one does not fit.

Common mistakes to avoid

• Dish too large: check it fits the air fryer before assembling, or cook in two batches.
• Uneven filling: use a teaspoon and fill each tube carefully.
• Crowded tubes: arrange them in a single layer over the béchamel base.
• Dry-looking base: mix the water well with half of the béchamel before adding the pasta.
• Over-browning: check after 15 minutes and stop cooking once the top is well browned.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in the air fryer or oven until piping hot throughout; the top may brown further, so check it as it warms.

Frequently asked questions