Up until now when I made cannelloni I stuffed it with meat. Now was the first time I made it with cheese and here are some problems I have discovered:
The cheese melts during cooking and escapes the noodle. Since the dish fills with liquid as a result and the noodle is drained of liquid, the noodle gets squished and loses its tube form. Basically it collapses on itself
The cheese adds more liquids and fats so the noodle is not crunchy or at least el dente. I recall at a restaurant the noodle was surrounded with pomodoro but it was crunchy, had good form and retained the stuffing.
How do I resolve these problems when making cheese cannelloni?
You start by cooking 4 garlic cloves in olive oil, then you add spinach (i think 100g) until it wilts. Then you add 200ml bechamel sauce(basic bechamel with roux and milk and some cheddar), 125g ricotta cheese, and 75g parmegiano reggiano. This is the stuffing.
You then stuff it into the cannelloni (i used 15 pieces), line them in a buttered dish and surround them with pomodoro sauce. Layer remaining bechamel (200ml) on top, tinfoil wrap and bake for 25 mins. Remove tinfoil, let it brown for 10 and youre done.