Ham & Mozzarella Stuffed Cannelloni with Parmesan Gratin
Generous cannelloni stuffed with a melting ham and mozzarella roll, topped with homemade tomato sauce and crispy parmesan. A comforting dish, ready in 40 minutes, that is a crowd-pleaser and turns an ordinary dinner into a true Italian feast.
🛒 Ingredients
4 servings
- 16 dry cannelloni tubes
- 8 slices of deli ham (about 7 oz)
- 9 oz sliced mozzarella (or 2 balls of 4.5 oz each)
- 2 cups prepared tomato sauce (such as marinara or arrabbiata)
- 3/4 cup grated parmesan cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- A few fresh basil leaves for serving
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 355°F (convection). Lightly grease a rectangular baking dish approximately 12x8 inches.
- 2
In a small skillet, sauté the minced garlic in olive oil for 1 minute without browning. Add the tomato sauce and oregano, season with salt and pepper, and let simmer for 5 minutes over low heat to concentrate the flavors. Set aside.
- 3
Cut the mozzarella into sticks the length of a cannelloni tube. Lay a slice of ham flat on your work surface, place a mozzarella stick at one end, and roll tightly to create a compact ham-mozzarella roll.
- 4
Gently insert each ham-mozzarella roll into a raw cannelloni tube. Repeat for all tubes.
- 5
Pour half of the tomato sauce into the bottom of the dish in an even layer. Arrange the stuffed cannelloni side by side in a single layer, without overlapping. Cover generously with the remaining tomato sauce, ensuring each tube is well coated—this is essential so the pasta cooks properly and does not remain dry.
- 6
Sprinkle the grated parmesan evenly over the entire surface. Cover the dish with a sheet of aluminum foil and bake for 20 minutes.
- 7
Remove the aluminum foil and continue baking for another 10 to 15 minutes until the surface is golden and crispy. The cannelloni should be tender when pierced with a fork.
- 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves and serve directly from the dish.
💡 Chef's Tip
The key to a successful cannelloni gratin is moisture: the pasta cooks in the sauce, so if the tubes are exposed or lack sauce, they will remain hard. Do not hesitate to add a splash of water (about 3 tbsp) to the tomato sauce before baking, and always cover with foil for the first 20 minutes—only remove the cover at the end of cooking to brown the top.
