From Patri - Rock&Food's kitchen in Italy.

Originally published on Cookpad Italy as Cannelloni mortadella e ricotta, with US measurements.

Cannelloni with Mortadella and Ricotta

Name: Cannelloni with Mortadella and Ricotta
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 9 oz ready-to-use cannelloni (about 24 pieces); 3 1/4 cups whole milk ricotta cheese (about 750 grams), drained if using fresh; 10 1/2 oz mortadella (about 300 grams); 2 cups béchamel sauce (500 ml); as needed Butter,; as needed Salt and pepper,; as needed Grated Parmesan cheese,; Hot chili peppers (optional)

Patri - Rock&Food @patri_rockandfood147

An incredibly delicious dish! I was inspired by a recipe from Al.ta Cucina. I have so many recipes saved and written down from the past—poor me, haha! In that version, the filling was spread on pasta sheets with slices of mortadella, but I did it differently while keeping the same ingredients. I only left out one thing that would have made them even more amazing, but I forgot it.

Patri - Rock&Food @patri_rockandfood147

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Ingredients

1 hour 30 minutes plus baking

Serves 6 servings

9 ozready-to-use cannelloni (about 24 pieces)
3 1/4 cupswhole milk ricotta cheese (about 750 grams), drained if using fresh
10 1/2 ozmortadella (about 300 grams)
2 cupsbéchamel sauce (500 ml)
as neededButter,
as neededSalt and pepper,
as neededGrated Parmesan cheese,
Hot chili peppers (optional)

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Steps

1 hour 30 minutes plus baking

1

Finely chop the mortadella with a knife—the finer, the better. You can also use a food processor to save time. Add it to the ricotta (drain the ricotta first if it's very fresh). Season with salt and pepper, then mix well.
2

Carefully fill the cannelloni with the ricotta and mortadella mixture, using a piping bag if you have one—it makes the process much easier and faster. Arrange the filled cannelloni in a baking dish with a little béchamel sauce and a few small pieces of butter on the bottom.
3

Cover the cannelloni generously with béchamel sauce, sprinkle with grated Parmesan cheese, and bake at 350°F (180°C) for about 20 minutes.
4

NOTE: I use homemade béchamel sauce and adjust it as needed. For this recipe, I added a teaspoon of chopped hot chili peppers in oil (not dried).

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Cooksnaps

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Patri - Rock&Food @patri_rockandfood147

Published in the US on September 29, 2025 14:01

Ho imparato a cucinare grazie alle nonne, forse un clichè, ma vedendo loro ho imparato molto. Amo da pazzi cucinare i primi piatti, gli antipasti e piatti unici. Cucinare mi rilassa talmente tanto che puntualmente mi dimentico le dosi!Su Instagram mi trovate con lo stesso nome @patri_rock&food

Keywords

Chilies Parmesan Ricotta Pepper Butter Cheese

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