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.
Estimated 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
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Cholesterol, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Missing contributions are unknown, not zero.