Homemade basil pesto is spread over fresh cannelloni and baked in a rich provolone bechamel, finished with melted mozzarella — pure comfort food.
This pesto provolone cannelloni is a cheesy, satisfying vegetarian dish that’s simple to prepare and perfect for a weekend meal. It works equally well as an Italian starter or a hearty main course that the whole family will love.
I’ve been making this recipe for years, combining my love of pesto, cheese and pasta into one indulgent baked dish. The result is incredibly delicious and truly comforting.
To make the cannelloni you need a homemade basil pesto (highly recommended), a creamy bechamel (Besciamella) and fresh lasagne sheets. You can make the sheets yourself or use good-quality store-bought fresh sheets, which is what I used here.
Pesto is one of my favourite sauces. I like to add a little extra parmesan for tang and prefer parmesan over pecorino in this recipe. I also skip toasting the pine nuts — leaving them untoasted gives the pesto a silkier, creamier texture.
Use a fresh, homemade pesto for the best flavour — jarred versions won’t deliver the same bright, fresh taste. The assembly is straightforward: prepare a basic provolone cheese sauce, spread a little on the base of your ovenproof dish, fill and roll the lasagne sheets with pesto, arrange them in the dish, pour the remaining sauce over and top with mozzarella. Bake until golden and bubbling.
This dish is a true comfort-food favourite for me — creamy, cheesy and packed with pesto flavour. I hope you enjoy it as much as I do. Ciao until next time!
If you try this recipe, please leave a comment to share how it turned out — I love reading your feedback.
For inspiration, try other pesto recipes on the blog like sour cream pesto dip with prosciutto dippers, chicken pesto ciabatta, gnocchi with walnut and chili pesto, or pea pesto with goat’s cheese bruschetta.
Step By Step Photos Above
Most recipes include step-by-step photos and tips to ensure great results.
Pesto Provolone Cannelloni Pasta
By Emily
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 fl oz (550ml) milk
- 1 pinch nutmeg
- 7 oz (200g) provolone picante, grated
- 1 tbsp parmesan, freshly grated
- 3.5 oz (100g) ball of mozzarella
- 9 fresh lasagne sheets
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C / 350°F / gas mark 4.
- To make the pesto, combine basil, garlic, lemon juice, parmesan, pine nuts, olive oil and a pinch of salt and pepper. Blitz with a hand blender until smooth and set aside.
- Bring a pot of water to the boil. Make the white sauce: melt butter in a pan over medium heat, add the flour and cook for a minute to form a paste. Gradually whisk in the milk to avoid lumps, stirring until the sauce thickens. Add nutmeg, salt, pepper and two-thirds of the provolone, stir until combined, then set aside.
- Mix 5 tbsp of the cheese sauce into the pesto and set aside. Spoon two small spoonfuls of the remaining cheese sauce into the bottom of an ovenproof baking dish and spread evenly.
- Briefly dip one lasagne sheet into the boiling water for a couple of seconds, remove and place on a clean surface. Spread 1 tbsp pesto over the sheet, sprinkle with a little provolone, roll up and place in the baking dish. Repeat with the remaining sheets.
- Pour the remaining white sauce over the assembled cannelloni and top with torn or sliced mozzarella. Bake for about 20 minutes until bubbling and golden. Allow to rest 5–10 minutes before serving.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes I prefer trusted brands for best flavour.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Leave a comment below!