Pesto Provolone Cannelloni Pasta: A Deliciously Cheesy Vegetarian Comfort Food

Indulge in the ultimate Italian comfort food with this exquisite Pesto Provolone Cannelloni Pasta. This delightful vegetarian dish features fresh cannelloni pasta generously spread with vibrant homemade basil pesto, then lovingly baked in a rich, cheesy provolone béchamel sauce and crowned with melted mozzarella. It’s a symphony of flavors and textures, perfect for a cozy weekend meal or a special family gathering. Easy to prepare and incredibly satisfying, this recipe is destined to become a staple in your culinary repertoire.

The inspiration for this Pesto Provolone Cannelloni Pasta comes from a deep affection for three culinary cornerstones: the aromatic freshness of basil pesto, the comforting creaminess of rich cheese, and the hearty satisfaction of perfectly cooked pasta. Combining these elements results in a truly exceptional baked pasta dish that’s both indulgent and incredibly flavorful. Every bite offers a harmonious blend of herbaceous pesto, tangy provolone, and chewy pasta, making it an irresistible treat for any cheese and pasta lover.

The Undeniable Magic of Homemade Basil Pesto

While convenience often calls for store-bought alternatives, this recipe unequivocally demands homemade basil pesto. The difference in flavor, aroma, and overall quality between a fresh, vibrant homemade pesto and its jarred counterpart is simply monumental. Store-bought pesto, often laden with cheaper oils and preservatives, lacks the bright, herbaceous punch and nuanced complexity that fresh basil, good olive oil, and quality cheese provide. For this Pesto Provolone Cannelloni, the pesto is not just an ingredient; it’s the star, infusing every nook and cranny of the pasta with its incredible essence.

Crafting your own pesto is a surprisingly simple process that yields incredible rewards. My preferred method deviates slightly from some traditional recipes to achieve a specific flavor and texture profile. Firstly, I advocate for a slightly more generous amount of Parmesan cheese over Pecorino. While both are fantastic Italian cheeses, Parmesan offers a tangier, nuttier depth that perfectly complements the sweetness of the basil and the richness of the provolone in our béchamel. Secondly, I choose not to toast the pine nuts. Untoasted pine nuts contribute a creamy, delicate texture to the pesto, allowing the basil to shine without the roasted bitterness that can sometimes overpower the sauce. Blitzing all ingredients with a hand blender ensures an exceptionally smooth and luscious pesto that adheres beautifully to the pasta sheets.

This commitment to homemade pesto is truly what elevates this cannelloni dish from good to extraordinary. It’s a foundational flavor that permeates the entire dish, ensuring a truly authentic and deeply satisfying Italian experience. Trust me, the extra few minutes spent preparing your own pesto are more than worth it.

Mastering the Cheesy Provolone Béchamel

Beyond the pesto, the next crucial component for this sensational cannelloni is the rich and creamy provolone béchamel sauce. Béchamel, or Besciamella as it’s known in Italy, is one of the classic “mother sauces” of French cuisine, widely adopted and adapted in Italian cooking, most famously in lasagna. It’s a simple white sauce made from a roux (butter and flour) cooked with milk, but its versatility is immense. For this recipe, we take a standard béchamel and infuse it with the robust, slightly sharp flavor of provolone cheese, transforming it into a luxurious, deeply savory sauce that perfectly coats and complements the pesto-filled cannelloni.

Making a smooth, lump-free béchamel is easier than you might think. It starts with melting butter, then whisking in flour to create a roux, which cooks out the raw flour taste. The key is to gradually add warm milk while continuously whisking, ensuring a silky-smooth consistency. A pinch of nutmeg adds a traditional, subtle warmth that enhances the cheese flavors. Incorporating grated provolone picante into the warm béchamel introduces that distinctive cheesy depth, creating a sauce that is both comforting and sophisticated. This creamy, savory sauce forms the luscious bed and topping for our cannelloni, ensuring every portion is incredibly moist and flavorful.

Assembling Your Pesto Provolone Cannelloni

The beauty of cannelloni lies in its elegance and the relative simplicity of its assembly. Instead of using pre-made cannelloni tubes, this recipe utilizes fresh lasagna sheets, which are much easier to work with for rolling. The process begins with lightly blanching the lasagna sheets to make them pliable. This quick dip in boiling water ensures they are soft enough to roll without breaking and will cook perfectly in the oven.

Once the lasagna sheets are prepared, the magic happens. Each sheet is spread with a generous layer of the homemade basil pesto, which has been slightly loosened with a few spoonfuls of the cheesy béchamel sauce. This creates a richer, more integrated filling. A light sprinkling of extra provolone cheese over the pesto adds another layer of cheesy goodness. The sheets are then carefully rolled into individual cannelloni tubes and nestled into a baking dish that has been prepped with a thin layer of the provolone béchamel. This base layer prevents sticking and ensures a rich, creamy bottom.

Finally, the remaining provolone béchamel is poured over the rolled cannelloni, completely enveloping them in cheesy goodness. A generous topping of fresh mozzarella cheese creates that irresistible golden, bubbly crust when baked. The entire dish is then baked in the oven until it’s gloriously melted, bubbling, and golden brown – a true spectacle of comfort food heaven.

Serving Suggestions and Recipe Variations

This Pesto Provolone Cannelloni Pasta is a hearty and complete meal on its own, but it pairs wonderfully with a few simple accompaniments. A fresh, crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Crusty Italian bread is perfect for soaking up any leftover béchamel sauce. For a more elaborate meal, consider serving it alongside some roasted asparagus or a medley of grilled vegetables.

While this recipe is perfect as is, it also offers room for creative variations. If you’re not strictly vegetarian, you could add some finely diced cooked chicken or crumbled Italian sausage to the pesto mixture for an extra layer of flavor and protein. For cheese lovers, consider experimenting with other Italian cheeses in the béchamel, such as fontina or a mix of Parmesan and Pecorino. You could also introduce finely chopped sun-dried tomatoes or a pinch of red pepper flakes to the pesto for added depth and a touch of heat. The beauty of homemade pasta dishes is their adaptability to your personal taste and available ingredients.

This dish is truly a labor of love, but one that rewards you with an incredibly flavorful and comforting experience. It’s a testament to the power of simple, fresh ingredients combined with classic Italian techniques. We hope you enjoy preparing and devouring this Pesto Provolone Cannelloni Pasta as much as we do!

Ciao until next time!

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For more pesto recipes try;

• sour cream pesto dip with prosciutto dippers
• chicken pesto ciabatta
• gnocchi with walnut and chili pesto
• pea pesto and goats cheese bruschetta

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Pesto Provolone Cannelloni Pasta

By Emily

Prep:

20 mins

Cook:

30 mins

Total:

50 mins

Servings:

4 people

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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!

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 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 of 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

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated.
• Check out our must have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Calories: 858kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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