Cannelloni is an iconic Italian baked pasta dish, traditionally filled with spinach and ricotta or a rich ragù, layered with sauce and baked until golden. This winter-ready variation swaps the spinach for a decadent protein boost with Smokin’ Brothers Salmon. Our hand-smoked salmon is folded through creamy ricotta and silky béchamel, creating a luxurious dish that is perfect for cold evenings.
While shops tend to sell ready-made cannelloni pasta tubes, the most traditional approach actually involves rolling the filling inside fresh lasagne sheets. This method creates a more delicate texture than extruded tubes, which are more commonly associated with the Italian-American dish manicotti.
In traditional fashion, the recipe tops the stuffed pasta with a classic béchamel sauce. Made by gently cooking butter and flour together, then slowly whisking in warm milk until smooth, it’s a sauce that rewards a little patience.
Here’s how to make a beloved classic cannelloni with a Smokin’ Brothers touch.
Ingredients (serves 4)
For the cannelloni:
- 5–6 fresh pasta sheets
- 200 g smoked salmon belly
- 250 g ricotta
- 2 eggs
- 120 g grated Parmesan
- Salt and pepper
- Butter, as needed
For the béchamel sauce:
- 60 g butter
- 60 g flour
- 600 ml milk
- Salt
- Nutmeg
Method
- To prepare the béchamel, place a saucepan over medium heat and melt the butter. Add the flour and stir until smooth and lightly cooked. Gradually whisk in the milk, stirring constantly to avoid lumps, until the sauce thickens. Season with salt, freshly ground pepper, and a pinch of nutmeg. Remove from the heat and set aside.
- Then, make the filling by combining the ricotta and diced smoked salmon in a bowl. Add the eggs, a little grated Parmesan, salt, and pepper. Mix until smooth and evenly combined.
- To assemble the cannelloni, lay out your pasta sheets and spoon the filling longways down the edge so that the pasta can be rolled.
- Spread a thin layer of béchamel over the base of a baking dish and arrange the cannelloni seam-side down. Then, cover the pasta with the remaining béchamel. Top this with grated Parmesan and a few small knobs of butter.
- Bake in a conventional oven at 180 °C for about 30 minutes, or until the top is golden and lightly bubbling.
- Finally, garnish with finely chopped fresh parsley just before serving.
Traditionally served as a primo, this creamy Smokin’ Brothers cannelloni can also be enjoyed as a hearty main course. It’s rich, comforting, and perfect for sharing.
To get started, you can find our premium, sustainable smoked salmon and trout here.