How to make Cheese Cannelloni? (Filled with flavorful Ricotta)

Everyone in the family will enjoy the rich baked pasta and cheese dish known as homemade cannelloni!

Ricotta is used as the filling for cannelloni pasta tubes, which are then boiled and generously topped with mozzarella cheese.

What exactly is a cannelloni?

An example of packed pasta is Cheese Cannelloni(not to be confused with cannoli, which is a sweet dessert). You can get cannelloni shells online or at most supermarket stores.

Jumbo shells or manicotti shells can be used instead (which are shorter tubes and have ridges). Both of those options will require prior cooking.

Although it won’t make much of a difference, it is nice to use smooth, lengthier traditional cannelloni.

Manicotti vs. Cannelloni

Cannelloni is an Italian word that roughly translates as “huge tubes” or even “giant reeds.” Pasta sheets are typically rolled in cheese, veggies, or meat filling before baking. Manicotti is more commonly made with crepes than spaghetti and is more appropriately referred to as “crespelle.”

Whatever the pasta’s name, you basically stuff it full of creamy, delicious cheese before covering it in sauce and more cheese and baking it. Yum!

Making of Cannelloni

Although making it can look difficult, it’s really fairly easy!

Cannelloni is filled dry when being filled (not pre-cooked like stuffed shells would be). Squeeze the filling into the tubes by placing it in a freezer bag or piping bag with a big opening.

1. As specified in the recipe below, combine the filling.
2. The filling can also be placed in a freezer bag with the corner cut off or a piping bag.
3. Squeeze filling into cannelloni tubes prepared for the oven.

Advice: Cannelloni are stuffed dry, and as they bake, the sauce causes the pasta to soften. Make a note of what the box you purchase says for cook time as it can vary from brand to brand.

Depending on the brand, I might soak them for about 5-7 minutes in a dish of very hot water before filling them to start the softening process.

Add a ton of sauce, please. Before serving, check the pasta with a fork to make sure it is thoroughly done.

Serve with…

We offer cheese cannelloni the same way we serve handmade lasagna.

• Dinner buns
• garlic bread
• tossed caesar salad

Leftovers?

Cannelloni freezes nicely and is a fantastic recipe to prepare ahead of time.

• Place tightly covered in a casserole dish that is both freezer and oven safe.
• After spending the night in the refrigerator to defrost, bake the food as directed in the recipe.

Cheese Cannelloni

A delicious recipe for rich Italian pasta and cheese that the whole family will enjoy

Ingredients

• 12 dried cannelloni oven ready
• 2 ½ cups marinara sauce divided
• 1 cup mozzarella cheese shredded

filling

• 2 cups ricotta cheese
• 1 package frozen chopped spinach defrosted and squeezed dry
• 2 eggs
• ½ cup mozzarella cheese shredded
• ¼ cup parmesan cheese shredded
• 1 teaspoon Italian seasoning

Instructions for Cheese Cannelloni

1. Set the oven to 350°F.
2. In a small bowl, combine each ingredient for the filling. Put the contents into a big zipped bag or piping bag and reserve.
3. In a 9×13 pan, spread 1/2 cup of the marinara sauce on the bottom. Add 1/3 cup of water to the marinara sauce.
4. Fill each cannelloni before placing them in the pan, snipping the corner of the zipper bag if necessary. Add the rest of the marinara sauce on top.
5. 40 minutes of baking while covered. Bake covered for a further 15 to 20 minutes after adding cheese.

Notes

• Cannelloni tubes can be swapped out for fresh lasagna sheets. Roll the filling in the lasagna sheets after cutting it. Cook for 40 minutes with the lid on, adding the cheese for the final 10 minutes.

Nutrition information

Calories: 180 | Carbohydrates: 16g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 469mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3302IU | Vitamin C: 5mg | Calcium: 291mg | Iron: 2mg