Ham Cannelloni with Cream Sauce

It’s a scent thing first – the soft sweetness of bubbling cream, whisper of nutmeg in the air, and that melty, golden cheese layer starting to crisp lightly at the edges. Cannellonis au jambon, or ham cannelloni, don’t shout. They comfort. The way the creamy sauce slips between the rolled pasta, the way the ricotta almost sighs against the smoked ham – it all settles into something deeply familiar, like being wrapped in a warm blanket you forgot you loved. I make this when I need things to slow down a little, or frankly, when five ingredients are all I’ve got energy for. Maybe it’s the simplicity that makes it taste so tender.

Why You’ll Crave It

• Velvety cream sauce hugs every bite – rich, but not too heavy
• The smokiness of the ham balances the delicate ricotta surprisingly well
• Comes together in just 35 minutes – and you only really have to do a bit of mixing and filling
• Feels indulgent but uses pantry staples and just five ingredients
• Can be dressy enough for guests or cozy for a rainy Wednesday

The first time I made this was in a tiny kitchen I rented in Aix, with music playing and the windows open to the smell of spring rain.

What You’ll Need

• Cannelloni pasta: 12 tubes – dried works perfectly, just be gentle when filling
• Cooked ham: 200g, finely chopped – I like using good-quality smoked ham, not too salty
• Ricotta cheese: 250g – smooth and fresh, a little creamy but light
• Cream: 200ml – I go for full-fat, makes a difference in texture
• Grated cheese: 100g – aged Gruyère or Parmigiano are lovely, scattered on top to brown

Easy How-To

Mix the Filling

In a mixing bowl, add the chopped ham and the ricotta. Mash it together gently with a fork until everything starts to look cohesive – not smooth like a paste, but creamy with little pink specks here and there. Season a touch if needed, though usually the ham has enough salt in it already.

Fill the Cannelloni

This part’s a bit fiddly, I won’t lie. Using a small spoon (or piping bag if you’re feeling fancy), stuff each cannelloni tube with the ricotta-ham filling. It helps to do one end first, then flip and fill from the other side until it can’t hold any more. Watch your hands – the pasta can snap if handled too roughly.

Preheat the Oven

Preheat your oven to 180°C (350°F). Let it warm fully so everything cooks evenly later on.

Whisk Together the Cream Sauce

Now, there are two routes here. If you want to go the classic béchamel way – butter, flour, milk – please do, it’s lovely. But most evenings, I just warm the cream gently in a pan, maybe with a pat of butter, stir in a whisper of nutmeg, black pepper, and a pinch of salt. Let it simmer low until it thickens ever so slightly. That’s more than enough.

Layer and Assemble

In your baking dish, spoon some cream sauce across the base so the pasta has a soft place to sit. Arrange the stuffed cannelloni in rows – close but not packed too tight. Pour the rest of the cream sauce right over the top, making sure to cover every little edge of pasta. You want it all blanketed before it hits the oven.

Add Cheese and Bake

Scatter your grated cheese over the top. Not too much, a generous snowfall. Into the oven it goes – bake for about 25 to 30 minutes, until the top is bubbly and golden and the edges look like they’ve caught just slightly. That’s how you know it’s perfect.

Cool Slightly and Serve

Take the dish out and let it sit – just 5 minutes so it settles. It’ll be very hot and a little loose otherwise. This is time for pouring a glass of wine or fussing with salad… or just staring at it while it cools.

Good to Know

• The ricotta mix can be flavored with a bit of lemon zest or fresh herbs if you want to dress it up
• If your cannelloni split while filling, don’t panic – just tuck them in next to the others and cover generously with sauce. No one will notice
• The smell that escapes the oven as this bakes is basically edible – friends will hover

Serving Ideas

• Crunchy arugula salad with lemon vinaigrette makes a perfect counterpoint to the richness

Top Tricks

• If you’re short on time, skip the homemade sauce and use crème fraîche or a pre-made béchamel – not traditional, but still tasty

Frequently Asked Questions

Can I use cooked lasagna sheets instead of cannelloni?

You can! Just boil the sheets briefly and roll them around the filling like little logs. Lay them seam-side down, and proceed as usual.

What cheese works best for topping?

I like Gruyère for its deeper, nutty flavor – or a mix of mozzarella and parmesan if you want ooze and sharpness together.

Can I freeze this ham cannelloni?

You can freeze it before or after baking. Just wrap it tightly. If frozen unbaked, you’ll need to add extra baking time – maybe 10-15 minutes more, covered lightly with foil.

Can I make this with gluten-free cannelloni?

Yes, absolutely – most gluten-free tubes behave fine here. Just be mindful they may cook a little differently, so check texture halfway through.

What’s the best way to reheat leftovers?

I prefer the oven, covered with foil at 160°C (320°F) for about 15 minutes. The microwave works too, just a bit less evenly.