Cannelloni di Pesto Recipe


Cal/Serving: 1,047
Daily Value: 52%
Servings: 4

Vegetarian, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A3050IU61%
Vitamin C19mg31%
Thiamin (B1)0mg18%
Riboflavin (B2)1mg46%
Niacin (B3)3mg13%
Vitamin B60mg20%
Folic Acid (B9)85µg21%
Vitamin B122µg30%
Vitamin D2µg1%
Vitamin E3mg16%
Vitamin K165µg207%
Fatty acids, total monounsaturated24g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Cannelloni di Pesto
Manuela Zangara

I love pesto, and making cannelloni with it takes this dish to a new dimension! It also is a great vegetarian option and I hope you’ll like it.

See all pesto recipes


For the béchamel sauce :

  • 2 cups milk
  • 3 1/2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • Pinch of salt
  • Pinch of nutmeg

For the pesto :

  • 1 small clove garlic
  • 1/2 tablespoon pine nuts
  • 2 cups basil
  • 1/4 cup parsley
  • 4-5 tablespoons extra-virgin olive oil
  • Salt, to taste
  • 3 tablespoons pecorino romano, grated finely
  • 1 tablespoon Parmigiano-Reggiano, grated finely

For the filling :

  • 2 cups ricotta
  • 1 1/2 cups Parmigiano-Reggiano, grated finely
  • Pinch of nutmeg
  • Salt and pepper, to taste

For the cannelloni :

  • 8 fresh cannelloni or lasagna sheets
  • 1/2 cup Parmigiano-Reggiano, grated finely
  • 8 green beans, boiled
  • 1 small potato, boiled and sliced
  • Cooking spray or melted butter, for the baking dish


For the béchamel sauce :

Heat the milk in a saucepan over medium-high heat until almost boiling.

Meanwhile, melt the butter in a nonstick pot over medium heat. Add the flour and whisk constantly until well incorporated: This is the roux. Cook for 1-2 minutes. Now start adding the hot milk little by little, while mixing continuously. Do not add the next batch until all of the milk is well incorporated.

Keep doing so until all the milk is incorporated. Add the salt and nutmeg and cook over low heat until thickened, about 10 minutes. When ready, cover to prevent a film from appearing on the surface.

For the pesto :

In a bowl, use an immersion blender to blend the garlic, pine nuts, basil, parsley, and half of the extra-virgin olive oil together until it has the consistency of a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra-virgin olive oil and mix well. Season with salt, to taste, and cover with a thin layer of extra-virgin olive oil to prevent oxidation. Set aside.

For the filling :

Mix the ricotta, ¾ cup of the pesto, Parmigiano-Reggiano, and nutmeg together until well combined. Season with salt and pepper, to taste, and mix well. Refrigerate until ready to use. 

For the cannelloni :

Preheat the oven to 350 degrees.

Mix the béchamel sauce with the remaining pesto. Bring a large pot of salted water to a boil over high heat. Cook the pasta sheets for 1 minute — do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean kitchen towel to cool down.

Now take 1 sheet of cooked pasta and put one-eighth of the filling along the long side of the rectangle. Put 1 boiled green bean and 1 or 2 slices of boiled potatoes on top and roll the pasta over to make a cannellone. Repeat for the remaining rectangles of pasta.

Coat a baking dish large enough to fit all your cannelloni tightly with some cooking spray (or melted butter) and pour some béchamel and pesto sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.

Cover the cannelloni with the béchamel and pesto sauce and sprinkle with the Parmigiano-Reggiano.

Bake them in the oven for 20 minutes, then increase the temperature to 400 degrees and bake for 5 more minutes. Serve immediately.

Recipe Details

Click here to see more recipes from Manu's Menu.

Servings: 4
Cuisine: Italian

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