If you’re looking for a dish that’s both comforting and bursting with flavor, Mary Berry’s cannelloni with double cheese sauce is a must-try. This recipe combines the rich, creamy goodness of a double cheese sauce with perfectly cooked pasta tubes filled with a savory filling, creating a meal that’s sure to impress.
Whether you’re a seasoned cook or a beginner, Mary Berry’s straightforward instructions make it easy to achieve a restaurant-quality dish in your own kitchen. Plus, the indulgent combination of cheeses will satisfy even the pickiest eaters. So, why not treat yourself to a classic recipe that’s as delicious as it is easy to prepare?.
To create the perfect Mary Berry’s Cannelloni with Double Cheese Sauce, you’ll need a mix of fresh, high-quality ingredients. These elements come together to form a dish that is both comforting and full of flavor. Here’s a detailed list of what you’ll need to gather before you start cooking:
Cannelloni Tubes – These are the pasta tubes that will be stuffed with a rich filling. You can find them in most supermarkets, and the size of the tubes can vary, so be sure to check that you have enough filling to stuff them all.
Ricotta Cheese – A key ingredient for the filling, ricotta provides a creamy, smooth texture that balances perfectly with the savory flavors. The mild flavor of ricotta works well as a base when combined with other fillings like spinach or herbs.
Mozzarella Cheese – This cheese is essential for the stuffing, offering a slight stretch and melt that gives the cannelloni an indulgent texture. Mozzarella’s mildness complements the other cheeses in the recipe.
Parmesan Cheese – Grated parmesan will add sharpness and depth to the double cheese sauce, enhancing the overall flavor profile of the dish. It’s also sprinkled on top before baking for a golden, crispy finish.
Fresh Spinach – Spinach is often added to the filling for a dose of greenery. It adds both flavor and texture while also giving the dish a touch of freshness. If you prefer, you could use frozen spinach, but fresh spinach works best for this recipe.
Garlic – Minced or chopped garlic brings aromatic warmth to the filling, offering an additional layer of flavor that complements the creamy cheese mixture.
Onion – A finely chopped onion adds sweetness and balance to the filling, perfectly offsetting the richness of the cheeses.
Tomato Passata – This smooth tomato sauce is the base for the sauce that surrounds the cannelloni. The passata gives the dish a tangy, slightly sweet flavor that contrasts well with the richness of the cheese.
Double Cream – The richness of double cream in the cheese sauce helps to give it a luxurious, smooth texture. It also enhances the overall indulgence of the dish.
Milk – A splash of milk is added to the sauce to make it silky and smooth, while also balancing the richness of the double cream.
Flour – To make the roux for the cheese sauce, you’ll need a small amount of flour. This will help thicken the sauce and give it the perfect consistency to coat the cannelloni tubes.
Butter – Used in the roux to provide a rich, smooth base for the cheese sauce, butter adds depth and a touch of sweetness.
Nutmeg – A pinch of nutmeg in the cheese sauce adds a subtle warmth and depth, enhancing the flavors without overpowering them.
Salt and Pepper – These seasonings are used to taste in both the filling and the sauce. The seasoning should be done in moderation, as the cheeses already bring plenty of flavor.
Before you begin crafting Mary Berry’s Cannelloni with Double Cheese Sauce, it’s important to ensure that you have the right tools at hand. These pieces of equipment will help make the process smoother and more enjoyable:
Large Baking Dish – A rectangular or square baking dish is ideal for arranging the cannelloni tubes once they’re stuffed. You’ll need a dish large enough to fit all the tubes snugly.
Frying Pan – This is for sautéing the onion, garlic, and spinach for the filling. A good frying pan ensures even cooking and prevents burning or sticking.
Saucepan – For making the cheese sauce, you’ll need a medium saucepan to prepare the roux and then incorporate the cream, milk, and cheeses.
Large Mixing Bowl – This will be used to mix your ricotta, mozzarella, parmesan, and spinach into a cohesive filling. It’s essential to ensure the ingredients are well incorporated.
Wooden Spoon or Spatula – A wooden spoon or silicone spatula is ideal for stirring both the filling and the cheese sauce. It allows for gentle mixing without scratching your cookware.
Whisk – A whisk is necessary to make sure the roux for the cheese sauce stays smooth and doesn’t form lumps as you add the milk and cream.
Grater – You’ll need a fine grater to grate the parmesan cheese for the sauce and to sprinkle on top of the cannelloni before baking.
Spoon or Piping Bag – To stuff the cannelloni tubes with the filling, you can use a spoon, though a piping bag will make the process much easier and less messy.
Aluminum Foil – You’ll need this to cover the cannelloni while baking, ensuring it doesn’t dry out in the oven. It also helps the cheese sauce stay moist and melt evenly.
Mary Berry’s recipe for cannelloni with double cheese sauce is a step-by-step process that results in a wonderfully indulgent dish. Here’s how you make it:
Begin by heating a bit of oil or butter in a frying pan over medium heat. Add the finely chopped onion and minced garlic.
Sauté these until they are soft and aromatic, around 5 minutes. Then, add the spinach (if using fresh, chop it roughly before adding) and cook until wilted. If you’re using frozen spinach, ensure it’s fully defrosted and drained to avoid excess water in the filling.
Once the spinach is cooked, remove the pan from the heat and let the mixture cool for a few minutes. Transfer it to a large mixing bowl and combine it with the ricotta, mozzarella, and half of the parmesan.
Season generously with salt, pepper, and a pinch of nutmeg for extra depth of flavor. Stir until everything is well combined.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a roux.
Let it cook for a minute or so, allowing the flour to bubble but not brown. Gradually pour in the milk while whisking constantly to avoid lumps. Once the milk is fully incorporated, add the double cream and continue stirring until the sauce thickens.
When the sauce has reached the desired consistency, stir in the remaining parmesan and season to taste with salt, pepper, and a bit of nutmeg. Continue to cook for another 2-3 minutes to ensure the sauce is smooth and creamy.
Now it’s time to stuff the cannelloni tubes. If you’re using a piping bag, fill it with the cheese and spinach mixture.
Carefully pipe the filling into each cannelloni tube. If you don’t have a piping bag, use a small spoon to gently stuff each tube, ensuring they are fully filled.
Preheat the oven to 190°C (375°F). Spread a thin layer of tomato passata on the bottom of your baking dish. Then, lay the stuffed cannelloni tubes in a single layer, ensuring there’s enough space between each tube.
Pour the creamy cheese sauce over the cannelloni, making sure each tube is generously coated. If you like, you can sprinkle extra parmesan cheese on top for a golden, crispy finish. Cover the baking dish with aluminum foil to keep the moisture in.
Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the top is golden and crispy. For a golden finish, remove the foil for the last 10 minutes of baking.
Let the dish sit for a few minutes after removing it from the oven. This allows the sauce to settle and makes it easier to serve. Scoop portions of the cheesy cannelloni onto plates and garnish with a sprinkle of fresh basil or extra parmesan if desired.
Make Ahead: This dish can be prepared in advance. You can assemble the cannelloni and store it in the fridge for up to a day before baking. Just be sure to add a little extra time in the oven since it will be cold from the fridge.
Add Some Meat: If you want to add more substance to the filling, try mixing in some cooked ground beef, sausage, or chicken. This will make the dish heartier and more filling.
Spinach Alternatives: If you’re not a fan of spinach, you can substitute it with sautéed mushrooms, zucchini, or even a blend of herbs for a different flavor profile.
Top It Off: For extra flavor, consider topping the baked cannelloni with a handful of fresh herbs like basil or parsley. You can also drizzle a little bit of olive oil over the top before serving for added richness.
Use Different Cheeses: Feel free to experiment with the cheese combinations. For example, swapping out mozzarella for provolone or using aged cheddar in place of parmesan can offer unique flavors.
Mary Berry’s Cannelloni with Double Cheese Sauce is a comforting, rich, and indulgent dish that brings the best of Italian flavors to your table. The blend of creamy cheeses and the richness of the spinach filling makes it a perfect meal for cozy nights or a family gathering. The double cheese sauce adds an extra layer of luxury, while the cannelloni tubes soak up all the flavors, creating a perfect bite every time.
By following these detailed instructions and using the expert tips, you’ll be able to recreate this delicious dish in your own kitchen with ease. Whether you’re cooking for a special occasion or just a weeknight treat, this recipe is sure to impress everyone at the table.
Mary Berry’s classic cannelloni with double cheese sauce is a comforting dish that combines rich flavors with creamy textures. However, the beauty of this dish lies in how easily it can be adapted and personalized to suit various tastes or dietary preferences. Here are some easy recipe variations you can try to bring some new twists to this beloved Italian classic.
One of the simplest variations is making a vegetarian version using spinach and ricotta as the filling. You can sauté fresh spinach with garlic, and then mix it with ricotta cheese, a little nutmeg, and parmesan for extra flavor.
The filling is then stuffed into the cannelloni tubes and topped with the double cheese sauce. The addition of spinach not only adds a pop of green but also enhances the nutritional value of the dish.
For those who prefer a more hearty, meat-centered dish, swap out the vegetarian filling for a rich meat mixture. Ground beef, sausage, or a combination of both work wonderfully when seasoned with garlic, onions, and Italian herbs.
The meat can be simmered with tomato sauce to enhance its flavor before being stuffed into the cannelloni. The double cheese sauce complements the savory meat filling perfectly, creating a delicious balance of richness.
For a more gourmet twist, consider adding mushrooms and a touch of truffle oil to your cannelloni filling. Mushrooms, especially earthy varieties like cremini, shiitake, or portobello, can bring a deep umami flavor to the dish.
Sauté the mushrooms with garlic, onions, and thyme before mixing them with ricotta and parmesan. A drizzle of truffle oil just before serving adds an indulgent aroma and a sophisticated taste that takes the dish to the next level.
Another delightful variation involves filling the cannelloni tubes with a mixture of cooked chicken and basil pesto. The fresh and aromatic pesto pairs beautifully with the creamy cheese sauce, creating a harmonious blend of flavors. You can use leftover rotisserie chicken or cook chicken breasts, shredding them into pieces before mixing with pesto and ricotta for a fresh, herby, and satisfying filling.
For those following a gluten-free diet, it’s possible to make this dish without compromising on flavor. Simply substitute traditional cannelloni tubes with gluten-free pasta tubes.
These are readily available in most supermarkets or health food stores. You can then follow the same filling and sauce recipe as usual, ensuring that your cannelloni is as delicious and satisfying as the classic version.
For seafood lovers, a seafood variation can be an exciting choice. Combine cooked shrimp, crab, or scallops with ricotta cheese, garlic, and fresh herbs to create a flavorful seafood filling. The richness of the double cheese sauce and the delicate flavors of seafood work beautifully together, offering a fresh yet indulgent twist to this dish.
While Mary Berry’s cannelloni with double cheese sauce is often best enjoyed fresh, it’s a great dish for leftovers, and with the right storage methods, you can enjoy it again later. Proper storage will help retain the dish’s delicious flavors and creamy texture.
Before placing your cannelloni leftovers in the fridge or freezer, it’s crucial to allow the dish to cool down to room temperature. This helps prevent condensation from forming inside the storage container, which can make the dish soggy. Ideally, let it sit for no more than two hours at room temperature before refrigerating or freezing.
To store the cannelloni in the fridge, place it in an airtight container. This will help maintain the freshness and prevent the dish from absorbing any unwanted odors from the fridge.
Leftovers can typically be stored for up to 3 days. When reheating, it’s best to cover the cannelloni with foil to prevent the cheese sauce from drying out.
If you’d like to extend the shelf life of your cannelloni, freezing is an excellent option. To freeze, place individual portions or the entire dish in a freezer-safe container.
It’s important to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer to prevent freezer burn. Cannelloni can last in the freezer for up to 3 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight before reheating.
Reheating your cannelloni with double cheese sauce can be done in a few ways, depending on your time and preferences. If you want the sauce to stay creamy and the pasta to remain tender, reheat it in the oven at a low temperature (around 160°C/320°F) covered with foil.
This will allow the dish to warm through without losing its moisture. Alternatively, you can reheat it in the microwave, but it’s best to cover it and check it frequently to ensure even heating and avoid overcooking.
Cannelloni with double cheese sauce is a rich and indulgent dish, so pairing it with complementary side dishes can elevate the meal and balance out the flavors. Here are some perfect accompaniments to serve with this cheesy, comforting dish:
A crisp, refreshing salad is an excellent contrast to the richness of the cannelloni. A simple salad with mixed greens, arugula, or baby spinach, topped with a light vinaigrette, helps to cut through the creaminess of the cheese sauce. You can add ingredients like cherry tomatoes, cucumber, red onion, and fresh herbs to enhance the flavor and texture.
Nothing pairs better with a cheesy pasta dish than a serving of crispy garlic bread. The garlicky, buttery bread complements the cannelloni beautifully and adds a satisfying crunch. For an extra touch, sprinkle the bread with parmesan or mozzarella cheese before baking for an even cheesier side.
Roasted vegetables such as zucchini, bell peppers, eggplant, and mushrooms provide a savory, caramelized sweetness that complements the richness of the cheese. The roasted flavors and slight char on the vegetables offer a nice contrast to the softness of the cannelloni. You can toss the vegetables with olive oil, garlic, and rosemary before roasting for extra flavor.
A crisp, dry white wine is the best choice to balance the richness of the double cheese sauce. A Sauvignon Blanc, Pinot Grigio, or Chardonnay will work well. If you prefer red wine, opt for a light-bodied option like a Pinot Noir or a Chianti, which offers enough acidity to cleanse the palate while enhancing the flavors of the dish.
Mary Berry’s cannelloni with double cheese sauce is a quintessentially comforting dish that’s perfect for any occasion. Whether you prefer a classic, vegetarian, or even a more gourmet twist on this dish, there are numerous ways to make it your own.
The rich, creamy double cheese sauce envelops the tender pasta, creating an irresistible combination of textures and flavors. When it comes to leftovers, the right storage and reheating techniques ensure you can enjoy the dish again, maintaining its deliciousness.
Pairing it with a fresh salad, roasted vegetables, or crispy garlic bread will round out the meal beautifully. No matter how you prepare it or what you serve with it, this dish is sure to be a crowd-pleaser every time.
The main ingredients in Mary Berry’s cannelloni with double cheese sauce are cannelloni pasta tubes, a mixture of spinach, ricotta cheese, and a rich double cheese sauce made with cheddar and parmesan.
While cannelloni is traditional for this recipe, you could substitute it with manicotti, which is similar in shape. However, the pasta will need to be filled carefully and cooked accordingly.
Mary Berry’s double cheese sauce uses a combination of cheddar cheese and parmesan cheese. The cheddar adds creaminess and flavor, while the parmesan offers a nutty, salty element.
Yes, you can prepare the cheese sauce ahead of time. Once made, store it in an airtight container in the fridge for up to 2 days. Reheat gently before using to ensure it stays smooth.
Mary Berry suggests using fresh spinach for this recipe. You should wilt the spinach in a pan before using it in the filling. If fresh spinach is not available, you can use frozen spinach, but make sure to thoroughly drain it after thawing.
To prevent the cannelloni from breaking, make sure to cook the pasta just until it is al dente, as overcooked pasta is more likely to break. Fill the cannelloni tubes gently and use a teaspoon or piping bag for precision.
Yes, Mary Berry’s cannelloni recipe is already vegetarian, as it features a spinach and cheese filling. It’s perfect for those following a vegetarian diet.
While cheddar and parmesan are ideal for this recipe, you can experiment with other cheeses. Gruyère, mozzarella, or even a mild blue cheese could work, but these alternatives might alter the flavor and texture of the sauce.
The total cooking time for Mary Berry’s cannelloni is around 40-45 minutes. This includes about 20 minutes for assembling and filling the cannelloni and another 20-25 minutes of baking time in the oven.
Yes, you can freeze Mary Berry’s cannelloni with double cheese sauce. Assemble the dish, cover it tightly with foil or plastic wrap, and freeze. When ready to eat, thaw it overnight in the fridge and bake as usual, though you may need to add extra baking time.