Recipe: Easy Baked Cannelloni

17 Nov

Any food that requires three types of cheese is good stuff in my book, and cannelloni is no exception. Cannelloni is a tube shaped pasta that is filled and then baked. I like to fill mine with spinach, ricotta and parmesan so I can feel like the healthyness of the spinach counteracts the not-so-good for you parts of the dish.

Now this sounds like a lot of work, but there are a few secrets to make this a 10 minute prep dinner. First, buy ‘no boil’ cannelloni. Several different companies make it and it’ll say ‘no boil’ or ‘oven ready’ right on the package. That means you can stuff the shells while they’re hard, put sauce overtop and call it a day. Second, use a ziplock bag with the tip cut off to ‘pipe’ the filling in to the shells. Third, use your own pre-prepared frozen sauce or use some stuff from a jar.


Easy Baked Cannelloni

1 package ‘no boil’ cannelloni shells
1 package frozen chopped spinach, defrosted and drained
1 small tub ricotta cheese
3 cups tomato or meat pasta sauce
1 1/2 cups shredded mozzarella cheese
parmesan cheese
dry parsley
salt & pepper

Set your oven to 375 degrees.

Defrost the frozen chopped spinach in a medium sized microwavable bowl. Squish it down a bit with a spatula and drain off the excess water. Add the tub of ricotta, approximately 4 tablespoons of parmesan cheese, a dash of salt and some pepper. Stir to combine and transfer the filling to a large ziplock bag.

Snip the tip of the bag off and begin squeezing the filling into the cannelloni shells. Arrange the filled shells into an ungreased 9×9 glass baking dish. You may have to break the tips off of a few shells before filling to fill in the corner of the dish.

Cover the cannelloni with the tomato sauce and top with the mozzarella. Sprinkle a bit of parmesan and a few dry parsley flakes on top.

Pop the dish in the oven and bake for 25-30 minutes or until the cheese is browning and bubbly. Let the dish rest for 10 minutes before serving. Leftovers reheat well in the microwave for lunch the next day.

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3 Responses to “Recipe: Easy Baked Cannelloni”

  1. April December 1, 2012 at 10:59 am #

    Going to make it this week!

    • Laura December 2, 2012 at 8:02 pm #

      Hope you guys like it as much as we do 🙂

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  1. Bacon Avec Bacon’s First Anniversary | baconavecbacon - June 26, 2013

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