Artichoke Cannelloni With Lemon Bechamel Sauce(Makes 6 Servings)
Creamy artichoke cannelloni with lemon bechamel offers a rich, flavorful vegetarian dish featuring tender artichokes, herbs, and a zesty lemon sauce, perfect for special dinners or entertaining.
Ingredients
- 2 (14 oz.) cans artichoke hearts ⓘ
- 1 (8 oz.) pkg. cannelloni pasta ⓘ
- 3 Tbsp. olive oil ⓘ
- 3 cloves garlic ⓘ
- 1/2 c. chopped onion ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. dried oregano ⓘ
- 1/2 tsp. dried basil ⓘ
- 1 Tbsp. Mirin or dry sherry ⓘ
- 15 oz. light Ricotta cheese ⓘ
- 1 egg
- 2 Tbsp. grated Romano cheese ⓘ
- 2 oz. low-fat Mozzarella cheese ⓘ
- 1 whole lemon
- juice of 1/2 lemon ⓘ
- 1 c. skim milk or soymilk ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 1 1/2 Tbsp. flour ⓘ
Instructions
- Drain artichoke hearts thoroughly; dice and set aside.
- Cook pasta in a large pot of boiling salted water until al dente; drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and chopped onion; sauté until fragrant and translucent.
- Stir in salt, dried oregano, and dried basil; cook for 1 minute.
- Add Mirin or dry sherry; cook for another minute.
- In a bowl, combine ricotta cheese, beaten egg, grated Romano cheese, and diced mozzarella cheese.
- Mix in the diced artichoke hearts and lemon juice.
- Stuff the cooked cannelloni with the artichoke mixture and place in a baking dish.
- Prepare lemon bechamel sauce: melt butter in a saucepan, whisk in flour, cook for 1 minute.
- Gradually add milk, whisking constantly until sauce thickens.
- Stir in lemon zest and juice; season with salt and pepper to taste.
- Pour the lemon bechamel over the stuffed cannelloni.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider sautéing some spinach or mushrooms with the garlic and onion. If you don't have Mirin, dry sherry or white wine works well as a substitute. Use fresh herbs if available, and feel free to swap the cheeses for your favorites. For a lighter option, try using low-fat ricotta or cottage cheese.
Serving Suggestions
Serve the artichoke cannelloni with a side salad dressed in a light vinaigrette for a complete meal. It pairs beautifully with Italian Broccoli Casserole for a hearty vegetarian feast. Consider offering a glass of white wine to enhance the flavors, making it perfect for a dinner party or special occasion.
Storage & Reheating
Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. You may want to add a splash of milk to keep the bechamel sauce creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Artichoke Cannelloni With Lemon Bechamel Sauce(Makes 6 Servings) contains roughly 865 calories, with 20g protein, 53g carbohydrates, and 66g fat. It is an excellent source of iron (56% of the Daily Value), calcium (50% of the Daily Value), and protein (39% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1632mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed cannelloni and refrigerate them before baking. Just cover tightly with plastic wrap or foil. When ready to bake, you may need to add a few extra minutes to the cooking time if baking from cold.
What can I substitute for cannelloni pasta?
If you can't find cannelloni, you can use manicotti shells or even lasagna noodles. For lasagna noodles, simply layer the filling between the sheets instead of stuffing. Both options will yield delicious results!
Is it possible to freeze the cannelloni?
Absolutely! You can freeze the assembled cannelloni before baking. Wrap tightly in plastic wrap and foil to prevent freezer burn. When you're ready to bake, thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).