Cheese Cannelloni recipe
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!
Servings 6 servings
Calories 449cal
Ingredients
- 3½ cups marinara sauce (divided)
- 125 grams oven ready cannelloni pasta (12 noodles)
- 475 grams Ricotta (about 2 cups)
- 225 grams frozen spinach, thawed and squeezed dry (about ½ cup)
- ⅓ cup + 2 tablespoons shredded Grana Padano cheese (divided)
- 1 egg
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ cup water
- 400 grams Mozzarella di Bufala Campana (two balls) thinly sliced
Instructions
- 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.
Video
Nutrition
Calories: 449cal | Carbohydrates: 20g | Protein: 31g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1749mg | Potassium: 765mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5904IU | Vitamin C: 12mg | Calcium: 642mg | Iron: 3mg