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My Nonno’s Cannelloni

My Nonno’s Cannelloni

This My Nonno’s Cannelloni recipe is a cherished family classic from Gino’s Italian Escape, inspired by the exact version his Nonno Giovanni made over 20 years ago. Gino created it to honour those cozy Sunday dinners, where creamy ricotta and peppery rocket were lovingly wrapped in pasta and baked until golden and bubbling.

Ingredients (Serves 6–8)

  • 12 fresh egg pasta sheets or cannelloni tubes

  • 500 g ricotta cheese

  • 150 g frozen spinach, thawed and pressed dry (or use fresh spinach)

  • 150 g rocket (arugula), chopped

  • ¼ tsp freshly grated nutmeg

  • Salt and freshly ground black pepper, to taste

  • 720 ml passata (sieved tomatoes)

  • A handful of fresh basil leaves, torn

  • For the béchamel sauce:

    • 100 g salted butter

    • 100 g plain flour

    • 1 litre cold full‑fat milk

    • ¼ tsp freshly grated nutmeg

  • 30 g freshly grated Parmesan, plus extra for topping

  • Optional: a drizzle of olive oil or a few basil leaves for garnish

Instructions for My Nonno’s Cannelloni

  1. Preheat the oven to 180 °C (356 °F).

  2. Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until lightly golden. Gradually whisk in the cold milk, then cook for about 10 minutes, whisking until thickened. Stir in the nutmeg, season with salt and pepper, and remove from heat.

  3. Prepare the filling: In a bowl, mix the ricotta, drained spinach, chopped rocket, nutmeg, and Parmesan. Season with salt and pepper and stir until well combined.

  4. Assemble: Pour a third of the béchamel sauce into the base of a baking dish (~25 × 35 cm). Place the filled cannelloni (or rolled pasta sheets) seam‑side down on top. Sprinkle over half the passata and half the remaining béchamel. Repeat with another layer of cannelloni and the rest of the sauces. Finish with a generous sprinkling of Parmesan.

  5. Bake & rest: Bake in the oven for approximately 35 minutes, until the top is golden and bubbling. Allow the dish to rest for 5 minutes before serving so it sets nicely.

Enjoy Gino D’Acampo’s My Nonno’s Cannelloni — may each warm, cheesy bite bring joy, nostalgia, and Italian warmth to your table.