Recipes in the world of Flavilo

Potato and Parmesan cannelloni baked with a golden brown crust

Potato and Parmesan Cannelloni

As the cannelloni bakes to a crispy finish in the oven and the Parmesan melts into a golden brown crust, the aroma alone creates a festive atmosphere. The cannelloni tradition originates from Italian cuisine, especially Southern Italy, where housewives have been preparing it with various fillings for centuries. The potato version does not come from the classic line, but is a modern adaptation of traditional meat or ricotta versions. The combination of creamy mashed potatoes and aged Parmesan creates a perfect balance, so even fans of meat-free dishes can enjoy it. The secret to success is the proper texture of the potatoes – they should not be too watery, but not too dry either. This dish is an excellent choice for a family lunch, for hosting vegetarian guests, or even for an everyday dinner. Try adding a little rosemary or thyme to the potato filling for an even more distinctive flavor!

Prep Time 25 min
Preparation 30 min
Total 55 min
1350 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 12 Cannelloni pasta tubes
⭕ 500 g Cooked potatoes
⭕ 100 g Parmesan cheese
⭕ 150 ml Heavy cream
⭕ 40 g Butter
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 0.25 tsp Nutmeg

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    Preparation Steps

    1

    Peel and boil the potatoes in salted water until they are completely tender – about 20 minutes. Drain them, then mash with a potato masher until you have a smooth purée.

    2

    Add the butter, half of the grated Parmesan, salt, pepper, and nutmeg to the hot potatoes. Mix well until the mixture is creamy and smooth. If it's too thick, add a little cream.

    3

    Fill the cannelloni tubes with the potato mixture – you can use a piping bag or a small spoon. Fill all 12 tubes, then place them side by side in a buttered baking dish.

    4

    In a small saucepan, heat the heavy cream, then pour it over the filled cannelloni. This helps keep the pasta moist during baking.

    5

    Sprinkle the remaining grated Parmesan over the top. This will bake into a golden brown, crispy crust.

    6

    Place the baking dish in a preheated oven at 350°F (180°C) for about 30 minutes, until the top is golden brown and the cream is bubbling. If it browns too quickly, cover it with aluminum foil.

    7

    Once you've taken it out of the oven, let it rest for 5-10 minutes to allow the flavors to meld and make it easier to slice.