Cannelloni tubes are stuffed with a rich and cheesy ricotta filling, topped with marinara sauce and mozzarella cheese, and baked until bubbly!
- Flavor:Â 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 green salad are ideal options.Â
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.
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Preheat oven to 350°F.
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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.
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Add ⅓ cup water to the marinara sauce and place ½ cup sauce in the bottom of a 9×13 pan.
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Snip off the corner of the zipper bag if using and fill each cannelloni placing in the pan. Top with remaining marinara sauce.
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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.
Course Entree, Main Course, Pasta
Cuisine American, Italian© 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.
