Baked Cannelloni with Béchamel Sauce

Ingredients

• 12 cannelloni pasta shells
• 3 cups whole milk
• 4 large cloves garlic, (smashed)
• 4 sprigs fresh thyme
• 3 1/2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1/4 teaspoon nutmeg, (preferably freshly ground)
• 2 teaspoons dijon mustard
• 2/3 cup parmesan, (freshly grated)
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon freshly cracked black pepper,
• 18 ounces fresh ricotta, (full-fat)
• 1 lemon zested
• 1 cup parmesan, (divided, freshly grated)
• 1 1/4 cup mozzarella, (divided, freshly grated)
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup fresh basil, (chopped)
• 1 large egg
• 2 cloves garlic, (grated)

Instructions

1. 1

   Bring a large pot of water to a boil while you make the béchamel sauce.

2. 2

   --- Béchamel Sauce ---

3. 3

   Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.

4. 4

   In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown.

5. 5

   Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the béchamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in parmesan, whisking until cheese fully dissolves. Set béchamel aside.

6. 6

   --- Cannelloni Pasta ---

7. 7

   Cook pasta in boiling salted water, according to package instructions, just until al dente. Next, rinse under old water taking care not to break the cannelloni. While pasta is cooking, make the filling.

8. 8

   Preheat oven to 375°F.

9. 9

   --- Ricotta Filling ---

10. 10

    Add the egg, ricotta, ¾ cup mozzarella, ⅔ cup parmesan, basil, salt, black pepper, lemon zest, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag and cut a ½-inch opening in the corner.

11. 11

    --- Fill Cannelloni ---

12. 12

    Spread ¾ cup béchamel sauce on the bottom of baking dish. Pipe filling into each cannelloni, filling it completely and carefully nestle onto the baking dish. Repeat until finished.

13. 13

    Top with remaining béchamel sauce then ⅓ cup parmesan and ½ cup mozzarella. Cover with foil and bake for 30 minutes or until warmed through. Then remove foil and bake under BROIL for 3-5 minutes or until cheese is golden and be sure to keep a close eye on it. Remove from oven and let stand for 5 minutes before diving in. Enjoy!