This Cheese Cannelloni is an easy vegetarian dinner that takes just 15-minutes to prep! Cannelloni pasta is stuffed with a flavorful Ricotta and Grana Padano cheese filling, topped with marinara and mozzarella, and baked until hot and gooey!
225gramsfrozen spinach, thawed and squeezed dry(about ½ cup)
⅓cup+ 2 tablespoons shredded Grana Padano cheese(divided)
400gramsMozzarella di Bufala Campana(two balls) thinly sliced
Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish. Spread 2 cups marinara sauce in the bottom
Stir together the Ricotta, spinach, ⅓ cup Grana Padano 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.
Combine remaining 2 cups marinara sauce with ¼ cup water.
Pour sauce over cannelloni shells in pan and top with Mozzarella di Bufala Campana, and 2 tablespoons Grana Padano. Cover with lightly greased foil (this helps to keep the cheese from sticking) and bake for 40 minutes or until pasta is tender and cheese is melted.
Uncover and continue baking until cheese is lightly browned. Serve.