Cannelloni Ham Creamy Sauce: The Ultimate Comfort Food Recipe

Cannelloni ham creamy sauce: just the name conjures up images of comforting Italian feasts, doesn’t it? Imagine tender pasta tubes, generously stuffed with savory ham, all enveloped in a luscious, creamy sauce that’s simply irresistible. This isn’t just a meal; it’s an experience, a warm hug on a plate that will transport you straight to a sun-drenched trattoria in Italy.

While the exact origins of cannelloni are debated, with both Italians and French claiming its invention, its popularity is undeniable. It’s a dish that speaks of resourcefulness and creativity, transforming simple ingredients into something truly special. The beauty of cannelloni ham creamy sauce lies in its versatility. It’s perfect for a cozy family dinner, an impressive dish for entertaining guests, or even a make-ahead meal that simplifies busy weeknights.

People adore cannelloni for several reasons. The combination of textures – the smooth pasta, the savory filling, and the velvety sauce – is a delight to the palate. The creamy sauce adds richness and depth, perfectly complementing the salty ham. Plus, it’s incredibly satisfying and filling, making it a guaranteed crowd-pleaser. So, are you ready to learn how to make this classic dish? Let’s get started!

Ingredients:

• For the Cannelloni:
• 12-15 dried cannelloni tubes
• For the Ham Filling:
• 500g cooked ham, finely chopped
• 250g ricotta cheese
• 100g grated Parmesan cheese, plus extra for topping
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• For the Creamy Sauce:
• 50g butter
• 50g all-purpose flour
• 1 liter whole milk
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground white pepper to taste
• 100ml heavy cream
• Optional Toppings:
• Fresh basil leaves
• Extra Parmesan cheese

Preparing the Ham Filling:

1. In a large bowl, combine the finely chopped cooked ham, ricotta cheese, and 100g of grated Parmesan cheese. Make sure everything is evenly distributed.
2. Add the lightly beaten egg to the mixture. The egg will act as a binder, helping the filling hold its shape during cooking.
3. Stir in the chopped fresh parsley and ground nutmeg. Parsley adds a fresh, herbaceous note, while nutmeg provides a warm, subtle spice that complements the ham and cheese.
4. Season the filling with salt and freshly ground black pepper to taste. Be mindful of the salt content of the ham and Parmesan cheese, and adjust accordingly. I usually start with a small amount and then taste and adjust as needed.
5. Mix all the ingredients thoroughly until well combined. The filling should be moist but not overly wet. If it seems too dry, you can add a tablespoon or two of milk or cream. If it’s too wet, add a little more Parmesan cheese.
6. Set the ham filling aside while you prepare the creamy sauce.

Making the Creamy Sauce:

1. In a medium saucepan, melt the butter over medium heat. Ensure the butter doesn’t brown or burn.
2. Once the butter is melted, whisk in the all-purpose flour. Cook the flour and butter mixture, also known as a roux, for about 1-2 minutes, stirring constantly. This will help eliminate the raw flour taste and thicken the sauce. The roux should be smooth and pale golden in color.
3. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Add the milk in small increments, whisking well after each addition. This is crucial for a smooth, lump-free sauce.
4. Continue to cook the sauce over medium heat, stirring constantly, until it thickens to a nappe consistency. This means the sauce should coat the back of a spoon and leave a clear line when you run your finger through it. This usually takes about 5-7 minutes.
5. Stir in the ground nutmeg, salt, and white pepper. White pepper is preferred for a creamy sauce as it doesn’t leave black specks, but black pepper can be used if you prefer.
6. Reduce the heat to low and stir in the heavy cream. The heavy cream adds richness and a velvety texture to the sauce.
7. Simmer the sauce for another 2-3 minutes, stirring occasionally, to allow the flavors to meld together. Be careful not to boil the sauce after adding the cream, as it can curdle.
8. Remove the sauce from the heat and set aside. Keep it warm while you fill the cannelloni tubes. If the sauce becomes too thick, you can add a little more milk to thin it out.

Filling the Cannelloni:

1. Preheat your oven to 180°C (350°F).
2. Lightly grease a baking dish with butter or cooking spray. This will prevent the cannelloni from sticking to the bottom of the dish.
3. If your cannelloni tubes require pre-cooking, follow the package instructions. Some brands need to be boiled briefly to soften them, while others can be filled directly. I prefer to use the ones that can be filled directly, as it saves time and effort.
4. Transfer the ham filling to a piping bag fitted with a large nozzle, or use a spoon. If using a spoon, be patient and carefully fill each tube.
5. Fill each cannelloni tube with the ham filling. Gently push the filling into the tubes, ensuring they are packed evenly. Avoid overfilling, as the filling may expand during cooking.
6. Arrange the filled cannelloni tubes in the prepared baking dish in a single layer. Place them close together to prevent them from drying out.

Assembling and Baking:

1. Pour the creamy sauce evenly over the filled cannelloni tubes, ensuring they are completely covered. The sauce should reach almost to the top of the tubes.
2. Sprinkle the remaining grated Parmesan cheese over the top of the sauce. This will create a golden, cheesy crust during baking.
3. Cover the baking dish with aluminum foil. This will help prevent the cannelloni from drying out and ensure they cook evenly.
4. Bake in the preheated oven for 25-30 minutes.
5. Remove the foil and bake for another 10-15 minutes, or until the cannelloni are heated through and the cheese is melted and golden brown. Keep an eye on them to prevent burning.
6. Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly and the cannelloni to cool down enough to handle.

Serving Suggestions:

1. Garnish with fresh basil leaves for a pop of color and flavor.
2. Serve the cannelloni hot, straight from the oven.
3. Offer extra Parmesan cheese for those who want to add more cheesy goodness.
4. A simple green salad or some crusty bread would be a perfect accompaniment to this dish.

Tips and Variations:

• Vegetarian Option: Replace the ham with sautéed mushrooms, spinach, and ricotta cheese for a delicious vegetarian version.
• Meat Sauce: Use a classic Bolognese sauce instead of the creamy sauce for a richer, meatier dish.
• Cheese Variety: Experiment with different cheeses in the filling, such as mozzarella, provolone, or fontina.
• Make Ahead: The cannelloni can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing: Baked cannelloni can be frozen for up to 2 months. Thaw completely before reheating in the oven.
• Spice it up: Add a pinch of red pepper flakes to the filling or sauce for a little heat.
• Fresh Herbs: Feel free to experiment with different fresh herbs in the filling, such as oregano, thyme, or rosemary.

Enjoy your homemade Cannelloni with Ham and Creamy Sauce! I hope you find this recipe easy to follow and that it brings you and your loved ones much joy. Bon appétit!

Conclusion:

And there you have it! This Cannelloni with Ham in Creamy Sauce recipe is truly a must-try, and I’m not just saying that. The combination of the savory ham, the perfectly cooked pasta shells, and that unbelievably rich and creamy sauce is simply divine. It’s comfort food elevated, a dish that’s both satisfying and elegant enough to impress guests. Trust me, once you take that first bite, you’ll understand why I’m so enthusiastic about it.

What makes this recipe so special is its versatility. While I’ve presented it with ham, don’t feel limited! You can easily adapt it to your own preferences and dietary needs. For a vegetarian option, consider using ricotta cheese and spinach as a filling instead of ham. Sautéed mushrooms would also be a fantastic addition, lending an earthy depth to the dish. If you’re looking for a lighter version, you could substitute the heavy cream with half-and-half or even a cashew cream sauce for a dairy-free alternative. The possibilities are endless!

Serving suggestions? Oh, I have plenty! A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the cannelloni. Garlic bread, toasted to golden perfection, is always a welcome addition for soaking up every last drop of that creamy sauce. And for a truly special occasion, consider pairing it with a crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity of the wine will balance the richness of the dish beautifully.

But the real magic happens when you make this recipe your own. Don’t be afraid to experiment with different cheeses, herbs, and spices. A sprinkle of red pepper flakes can add a touch of heat, while a handful of fresh basil can brighten up the flavors. The key is to have fun and let your creativity shine!

I’ve poured my heart and soul into perfecting this Cannelloni with Ham in Creamy Sauce recipe, and I truly believe it’s a winner. It’s a dish that’s guaranteed to bring smiles to faces and create lasting memories. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. And more importantly, I want to hear about your experience! Did you make any modifications? What did you think of the sauce? What did your family and friends say? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.

I truly believe that cooking is a form of love, and sharing food is a way to connect with others. So, go ahead, spread the love and share this recipe with your friends and family. Let’s all enjoy the simple pleasures of good food and good company.

And remember, the most important ingredient in any recipe is love. So, cook with passion, cook with joy, and most importantly, cook with love. Happy cooking! I can’t wait to hear all about your culinary adventures with this delightful cannelloni recipe. Don’t forget to tag me in your photos on social media – I’d love to see your creations!

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