Here’s a classic Cannelloni recipe—tubes of pasta stuffed with a savory filling and baked in a rich sauce.
Ingredients (serves 4–6)
For the filling:
- 1 lb (450g) ricotta cheese
- 1 cup cooked spinach, drained and chopped (optional)
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 1/2 teaspoon nutmeg (optional)
For the sauce:
- 2 cups marinara or tomato sauce
- 1/2 cup grated mozzarella cheese
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the pasta:
- 12–14 cannelloni tubes (dried or fresh)
Instructions
1. Preheat oven:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
2. Prepare the filling:
- In a bowl, mix ricotta, spinach, Parmesan, egg, salt, pepper, and nutmeg until smooth.
3. Prepare the sauce:
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic until soft.
- Add tomato sauce, salt, and pepper. Simmer 5–10 minutes.
4. Stuff the cannelloni:
- Fill each cannelloni tube with the ricotta mixture (use a spoon or piping bag).
5. Assemble the dish:
- Spread a thin layer of sauce in the baking dish.
- Place filled cannelloni in a single layer.
- Pour remaining sauce over the top.
- Sprinkle mozzarella on top.
6. Bake:
- Cover with foil and bake 25–30 minutes.
- Remove foil and bake another 10 minutes until cheese is melted and lightly golden.
7. Serve:
- Let rest 5 minutes before serving.
- Garnish with extra Parmesan or fresh basil.
💡 Tips:
- For a meat version, sauté ground beef or sausage and mix with the ricotta.
- Fresh pasta tubes cook faster than dried.
- Cannelloni freezes well before baking—perfect for make-ahead meals.
I can also give you a creamy chicken and mushroom cannelloni version that’s rich and indulgent, perfect for special dinners.
