Cheese Canneloni is an easy, cheesy vegetarian dinner that takes just 15 minutes to prepare. Cannelloni pasta is stuffed with a flavorful ricotta and Parmesan cheese filling, topped with marinara and Mozzarella, and baked until hot and bubbly!
Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish. Combine marinara sauce with water and spread 2 cups marinara sauce in the bottom of the pan.
Stir together the Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
Squeeze the Ricotta mixture evenly into cannelloni shells and place in prepared pan, leaving a space in between each one as they will expand.
Pour remaining sauce over cannelloni shells in pan and top with shredded Mozzarella, and 2 tablespoons Parmesan. Cover with lightly greased foil (this helps to keep the cheese from sticking) and bake for 30-40 minutes or until pasta is tender (don't overbake!) and cheese is melted.
Uncover and continue baking until cheese is lightly browned. Serve.
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Notes
Storage:Baked cheese cannelloni will last in an airtight container in the fridge for 5 days or in the freezer for 3 months.To reheat, thaw in the fridge if frozen, then bake or microwave until heated all the way through.