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Homemade basil pesto is spread over fresh cannelloni pasta recipe and baked in a luscious cheesy provolone bechamel sauce and topped with mozzarella cheese, comfort food heaven! Insidetherustickitchen.com
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5 from 1 vote

Pesto Provolone Cannelloni Pasta

Homemade basil pesto is spread over fresh cannelloni pasta and baked in a luscious cheesy provolone bechamel sauce and topped with mozzarella cheese, comfort food heaven!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 858kcal
Author: Emily Kemp

Ingredients

For the pesto:

  • 2 cups (50g) Basil
  • 1 garlic clove
  • 1 tbsp pine nuts
  • 1 tbsp lemon juice
  • 1/2 cup (60g) finely grated parmesan
  • 6 tbsp olive oil
  • Salt and pepper , to taste

For the white sauce:

  • 2 oz (50g) butter
  • 2 oz (50g) plain flour
  • 19 fluid oz (550ml) milk
  • 1 pinch of nutmeg
  • 7 oz (200g) provolone picante , grated
  • 1 tbsp parmesan ,freshly grated
  • 3.5 oz (100g) ball of mozzarella
  • 9 lasagna sheets ,fresh
  • salt and pepper , to taste

Instructions

  • Preheat the oven to 180°C/350F/gas mark 4.
  • To make the pesto add the basil, garlic, lemon, parmesan, pine nuts, olive oil and a little salt and pepper in a bowl. Blitz until completely smooth with a hand blender. This will make an extra smooth pesto, set aside.
  • Bring a pot of water to the boil. Meanwhile, make the white sauce. In a pan on a medium heat add butter until melted. Then add the flour and stir until it has formed a thick paste. Cook the flour out for a minute then gradually add the milk, whisking constantly to avoid any lumps. stir slowly until it starts to thicken. Add the nutmeg, salt and pepper and 2/3 of the provolone cheese. Continue to stir until thick and set aside. 
  • Add 5 tbsp of cheese sauce to the pesto, stir and set aside. Add two small spoonfuls of cheese sauce to the bottom of an oven proof baking dish and spread out evenly, set aside.
  • Add one lasagna sheet to the boiling water for a couple seconds. Remove with a slotted spoon and place on a clean work surface. Spread 1 tbsp of pesto over the lasagna sheet then sprinkle with a little provolone cheese. Roll the lasagna sheet up and place in the baking dish. repeat with the rest of the lasagna sheets.
  • Pour the remaining white sauce over the top of the cannelloni and top with the mozzarella. Put the cannelloni into the oven and bake until bubbling and golden, around 20 minutes. Leave for 5/10 minutes to cool slightly and enjoy!

Notes

*please note this recipe was tested and developed using metric measurements all imperial measurements are approximate

Nutrition

Calories: 858kcal