I absolutely love this homemade cannelloni recipe because it’s a perfect blend of comfort and flavor, with the melty mozzarella and savory filling hitting all the right notes. Plus, the option to switch up the protein between hearty beef or creamy ricotta makes it versatile and perfect for any dinner vibe!
Creating comfort food is my passion, and my recipe for cannelloni is just that. It showcases tender pasta tubes filled with your choice of either flavorful ground beef or creamy ricotta cheese for a vegetarian option.
Spinach, onion, garlic, and a little bit of nutmeg come together with the protein-packed filling to create a balanced and delicious dish. And while you could serve the pasta with marinara, I say go bold or go home, and top it with even more marinara and mozzarella.
Ingredients
Cannelloni Tubes
Composed of noodles, it serves up a portion of carbs—a critical foundation of the energy our bodies need to keep going.
Ground Beef
High in protein and vital minerals, like iron.
Ricotta Cheese
Rich and delicate, abundant in protein and calcium.
Spinach
Full of iron, vitamins, and antioxidants.
Parmesan Cheese
Contributes a savory taste, abundant in calcium and protein.
Olive Oil
Nutritious fats, abundant in antioxidants, promote cardiovascular well-being.
Garlic
Fragrant, provides complexity, houses healthy chemicals.
Marinara Sauce
Based on tomatoes, it’s a source of vitamins and antioxidants.
Mozzarella Cheese
Melts well, provides protein and calcium.
Ingredient Quantities
- 12 cannelloni tubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500g ground beef or ricotta cheese (for vegetarian option)
- 1 cup spinach, chopped
- 1 egg
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup mozzarella cheese, grated
- 1/4 cup fresh basil, chopped (optional)
Instructions
1. Set your oven to 375°F (190°C) to start heating. While it warms up, take a sizeable baking dish and give it a brushing of olive oil.
2. In a skillet set over medium heat, pour in 1 tablespoon olive oil. Add the finely chopped onion and sauté until translucent, then add the minced garlic and sauté for another minute.
3. Add the ground beef to the skillet, cooking until browned and fully cooked. If using ricotta for a vegetarian version, skip this meat step. You did not include any further ingredient cooking instructions; therefore, assume that all other ingredients in this recipe can simply be mixed together in the skillet at the appropriate time.
4. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
5. In a big bowl, mix together the cooked beef or ricotta, spinach, egg, grated Parmesan cheese, and salt and pepper.
6. Fill each cannelloni tube with the prepared mixture, using either a spoon or a piping bag.
7. Evenly distribute 1 cup of marinara sauce in the bottom of the greased baking dish.
8. Organize the cannelloni tubes that have been filled over the sauce in a single layer.
9. Over the cannelloni, pour the leftover marinara sauce. Make sure they’re entirely covered. Then, take the mozzarella cheese, in its shredded state, and place it atop the cannelloni.
10. If you want your dish to have the proper appearance and texture of a finished casserole, it is important to start with foil covering the dish. This traps steam to help the contents come together beautifully. After baking for 25 minutes, switch off the oven timer, and remove the foil. You want to give this dish enough time to thoroughly heat through and to allow the cheese on top to bubble and brown nicely. If you want to include fresh herbs in your play on the lasagna flavor, this is an excellent time to do so.
Equipment Needed
1. Oven
2. Skillet
3. Baking dish
4. Brush
5. Knife
6. Cutting board
7. Mixing bowl
8. Spoon
9. Piping bag (optional)
10. Measuring cups and spoons
11. Aluminum foil
FAQ
- Q: Can I make the cannelloni ahead of time?Q: Can I store my prepared cannelloni in the refrigerator, or does it have to go straight into the oven after assembly?
A: Yes, you can prepare the cannelloni all the way to the point of baking and keep it in the refrigerator for up to 24 hours. When you pull it out of the fridge and pop it into the oven, you’ll want to add a few extra minutes to the baking time.
- Q: What can I substitute for ground beef in the vegetarian option?Ricotta cheese can work as a substitute for ground beef in the filling, which makes this dish a good vegetarian option, as the ingredient list indicates.
- Q: Can I freeze the cannelloni after baking?Yes, allow the cannelloni to cool completely. Then freeze them in an airtight container for up to 3 months. Reheat in the oven at 180°C (350°F) until warm.
- Q: How do I prevent the cannelloni from drying out during baking?A: Make sure to cover the cannelloni completely with marinara sauce and cheese and think about using foil to cover the dish for the first half of the cooking time.
- Q: Can I use a different type of cheese?Yes, you may substitute mozzarella with another melting cheese such as cheddar or provolone, depending on your taste.
- Q: Is it necessary to pre-cook the cannelloni tubes?A: No, usually the tubes do not require any pre-cooking since they will bake in the sauce along with the rest of the ingredients. Just make sure that you have plenty of sauce so that they can achieve the same degree of doneness as the other ingredients in the dish.
Substitutions and Variations
Ground beef: Use ground turkey or lentils for a vegetarian option.
Ingredients that can be substituted for ricotta cheese: Cottage cheese or tofu.
Spinach. You can substitute kale or Swiss chard.
Parmesan cheese: Substitute Pecorino Romano or nutritional yeast for a vegan alternative.
If you prefer, you can use cheddar cheese or vegan cheese in place of mozzarella.
Pro Tips
1. Prevent Overstuffing: When filling the cannelloni tubes, be careful not to overfill them, as this can cause the filling to spill out during baking. Using a piping bag can help you control the amount of filling more easily.
2. Parboil Cannelloni: For easier filling and a softer texture after baking, consider parboiling the cannelloni tubes for just a couple of minutes before stuffing them. This helps them cook fully in the oven more evenly with the sauce.
3. Enhance Flavor: Add a pinch of nutmeg to the filling mixture, especially when using ricotta, to enhance the overall flavor complexity. Nutmeg pairs well with the creamy cheese and spinach.
4. Customize with Vegetables: Enhance the nutritional value by including additional chopped vegetables like mushrooms, bell peppers, or zucchini in the filling. Sauté them with the onion and garlic to soften and release their flavors.
5. Cheese Variety: For a more complex cheese flavor, mix in some Gruyère or fontina with the mozzarella for the topping. This will add a rich, nutty flavor and create a beautifully golden, bubbly crust.
Cannelloni Recipe
My favorite Cannelloni Recipe
Equipment Needed:
1. Oven
2. Skillet
3. Baking dish
4. Brush
5. Knife
6. Cutting board
7. Mixing bowl
8. Spoon
9. Piping bag (optional)
10. Measuring cups and spoons
11. Aluminum foil
Ingredients:
- 12 cannelloni tubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500g ground beef or ricotta cheese (for vegetarian option)
- 1 cup spinach, chopped
- 1 egg
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup mozzarella cheese, grated
- 1/4 cup fresh basil, chopped (optional)
Instructions:
1. Set your oven to 375°F (190°C) to start heating. While it warms up, take a sizeable baking dish and give it a brushing of olive oil.
2. In a skillet set over medium heat, pour in 1 tablespoon olive oil. Add the finely chopped onion and sauté until translucent, then add the minced garlic and sauté for another minute.
3. Add the ground beef to the skillet, cooking until browned and fully cooked. If using ricotta for a vegetarian version, skip this meat step. You did not include any further ingredient cooking instructions; therefore, assume that all other ingredients in this recipe can simply be mixed together in the skillet at the appropriate time.
4. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
5. In a big bowl, mix together the cooked beef or ricotta, spinach, egg, grated Parmesan cheese, and salt and pepper.
6. Fill each cannelloni tube with the prepared mixture, using either a spoon or a piping bag.
7. Evenly distribute 1 cup of marinara sauce in the bottom of the greased baking dish.
8. Organize the cannelloni tubes that have been filled over the sauce in a single layer.
9. Over the cannelloni, pour the leftover marinara sauce. Make sure they’re entirely covered. Then, take the mozzarella cheese, in its shredded state, and place it atop the cannelloni.
10. If you want your dish to have the proper appearance and texture of a finished casserole, it is important to start with foil covering the dish. This traps steam to help the contents come together beautifully. After baking for 25 minutes, switch off the oven timer, and remove the foil. You want to give this dish enough time to thoroughly heat through and to allow the cheese on top to bubble and brown nicely. If you want to include fresh herbs in your play on the lasagna flavor, this is an excellent time to do so.
