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Roasted beetroot and goats' cheese cannelloni with creamy sauce
Cannelloni filled with beetroot and goats' cheese, with béchamel and baked cheese

Roasted beetroot & goats' cheese cannelloni

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The earthy sweetness of beetroot and the distinct tang of goats' cheese is one of gastronomy's finest marriages. In this recipe, this duo moves inside Italian pasta tubes, embraced by a silky béchamel sauce. Roasting the beetroot (instead of boiling) concentrates the flavours and sugars, ensuring the filling isn't watery but creamy and intense. The result is an elegant dish with a vibrant purple-white filling that is a feast for both the eyes and the palate.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 525 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Baking parchment and aluminium foil
  • Stick blender or knife
  • Saucepan for béchamel
  • Piping bag
  • Ovenproof dish

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Dice the roasted beetroot very finely or grate coarsely (you can also purée with a stick blender if you want a completely smooth cream). Mix with the ricotta, goats' cheese, and thyme. Season with salt and pepper.

Tip: Beetroot stains everything; use rubber gloves if you don't want purple hands!
2 ✓

Make the béchamel: melt the butter in a saucepan, stir in the flour, and cook for 1 minute (a white roux). Gradually whisk in the milk over low heat. Cook until thickened (like a thin custard). Season with salt and pepper.

Tip: Add the milk gradually and use a whisk to ensure it is lump-free.
3 ✓

Fill a piping bag (or a sturdy bag with the corner snipped off) with the beetroot filling. Fill the dry cannelloni tubes.

Tip: Try to fill them so no air pockets remain in the pasta.
4 ✓

Pour a little béchamel into the bottom of the dish. Lay the filled pasta on top. Pour over the remaining béchamel to completely cover the pasta (this is important for softening!). Sprinkle with the grated cheese.

Tip: If the pasta protrudes from the sauce, it will dry out and remain hard in the oven.
5 ✓

Cover with foil and bake at 180°C for 25 minutes. Remove the foil and bake for a further 10 minutes until the cheese browns.

Tip: The steam trapped under the foil softens the pasta.
6 ✓

Let rest for 10 minutes before serving. Sprinkle with fresh thyme.

Tip: Resting allows the béchamel and cheese to cool slightly and 'set', making it easier to serve.

Recipe FAQ

I don't like goats' cheese, what can I substitute?
Use feta for a salty kick, or just more ricotta and parmesan for a milder flavour profile.
Can I use pre-cooked beetroot?
Yes, vacuum-packed cooked beetroot is perfect and saves time.

Ingredients

  • 12 Cannelloni tubes (dried)
  • 300 g Roasted beetroot (peeled)
  • 200 g Soft goats' cheese
  • 100 g Ricotta
  • 400 ml Milk
  • 40 g Butter
  • 30 g Plain flour
  • 80 g Grated cheese (e.g. Parmesan or Gouda)
  • 1 tbsp Fresh thyme
  • 1 tsp Salt
  • 0.5 tsp White pepper