Cannelloni tubes are stuffed with a rich and cheesy ricotta filling, topped with marinara sauce and mozzarella cheese, and baked until bubbly!
- Flavor: The classic trio of savory cheese, tender pasta, and bright tomato sauce makes this Italian comfort dish a favorite.
- Skill Level: Using no-boil pasta means all you have to do is mix the filling, stuff the dry cannelloni tubes, and bake!
- Time-Saving Tip: Marinara sauce from a jar and oven-ready pasta make this an easy weeknight dish.
- Serving Suggestions: Serve with sides, same as you would for lasagna. Homemade garlic bread and a crisp cucumber salad are ideal options.
Table of Contents
Ingredient Tips for Cannelloni
- Cannelloni: Cannelloni are long, smooth pasta tubes that are perfect for stuffing. I use oven-ready pasta to skip the boiling step. If you can’t find them, use oven-ready manicotti or jumbo shells.
- Cheese Filling: Ricotta, spinach, eggs, cheese, and Italian seasoning make up the rich and flavorful filling. Frozen and thawed kale can be used in place of spinach.
- Sauce: Save time and use your favorite store-bought marinara or make your own and freeze some for later!
- Variations: Make it meaty and add ground beef, chicken, or sausage. Kick up the heat with a pinch or two of red pepper flakes in the filling. For a veggie boost, stir in shredded zucchini or carrot into the filling.
How to Make Cannelloni
- Combine: Stir filling ingredients together (full recipe below) and load into a piping bag or a freezer plastic bag with the corner cut off.
- Fill: Pipe ricotta mixture into cannelloni tubes and place them on a layer of marinara in a baking dish.
- Bake: Top cannelloni with remaining marinara, cover, and bake.
- Finish: Add cheese, cover, and finish baking. Let the cannelloni rest for 5 minutes before serving.
How to Prep, Freeze & Reheat!
Cheese cannelloni is a great dish to make ahead! Assemble, cover, and freeze for up to one month, or bake, cool, cover, and freeze the same way (be sure to use a freezer-safe baking dish or foil pan).
Thaw in the fridge and bake following the recipe directions. Store leftover cheese cannelloni covered in the refrigerator for up to 4 days. Reheat portions in the microwave.
Go-to Cheesy Pasta Dishes
Did you try this Cheese Cannelloni recipe? Leave a comment and rating below!
Cheese Cannelloni
Families love this classic Italian dish made with easy oven-ready cannelloni pasta and three kinds of cheese.
Preheat oven to 350°F.
In a small bowl, mix ricotta, spinach, eggs, ½ cup mozzarella, Parmesan, and Italian seasoning. Place into a piping bag or large zippered bag and set aside.
Add ⅓ cup water to the marinara sauce and place ½ cup sauce in the bottom of a 9×13 pan.
Snip off the corner of the zipper bag if using and fill each cannelloni placing in the pan. Top with remaining marinara sauce.
Cover and bake 40 minutes. Add mozzarella cheese and bake, uncovered, an additional 15-20 minutes.
- Fresh lasagna sheets can be used in place of cannelloni tubes. Cut the sheets to size, roll the filling inside, and place seam-side down in the baking dish. Reduce cook time to 40 minutes total, adding cheese in the last 15-20 minutes of baking time.
- To make ahead, assemble in a baking dish, wrap tightly in foil and plastic, and freeze for up to 1 month.
- Refrigerate leftovers for up to 4 days, or freeze in an airtight container for 3-6 months. Thaw in the refrigerator or reheat in the oven or microwave from frozen, with a cover.
Calories: 203 | Carbohydrates: 15g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 61mg | Sodium: 426mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3333IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hello
I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.