Manicotti Cannelloni Recipe

Tip: click step to get into cook mode

5 tablespoons (80 g) unsalted butter

½ cup (80 g) all-purpose flour, plus extra for dusting the pasta

3 cups (700 ml) whole milk, room temperature

Salt

Fresh black pepper

Ground nutmeg

3 servings fresh egg pasta dough (made with 3 eggs + 2 cups, or 300 g, all-purpose flour)

5 cups (~1 liter) ragù alla Bolognese

Grated Parmigiano-Reggiano cheese, to taste

Begin by preparing the besciamella sauce by melting butter, adding flour, whisking and gradually adding milk until thickened. Season with salt, black pepper and nutmeg.
Roll the pasta sheets using a pasta machine or rolling pin, then cut into rectangular pieces.
Boil the pasta squares, then lay them flat on towels to cool.
In a mixing bowl, combine ragù, besciamella sauce and Parmigiano cheese.
Spread a line of the mixture along a pasta square, roll it up, and place in a baking dish.
Repeat with remaining pasta squares to create a layer in the dish.
Cover with ragù, besciamella sauce, and Parmigiano cheese.
Bake, uncovered, until the top is crispy and golden. Let it rest before serving.

Cooked