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Baked cheese and spinach cannelloni on a white plate with a marble background.

Cannelloni

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 30 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 489 kcal

Ingredients
  

  • 12 dry cannelloni tubes
  • 15 oz ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 10 oz frozen spinach thawed and squeezed dry
  • 1 large egg
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • 1 cup bechamel sauce
  • Extra mozzarella and Parmesan for topping

Instructions
 

  • Preheat your oven to 375 degrees F.
  • In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, nutmeg, salt, and pepper. Mix until well blended.
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  • Fill a large pot with water and bring to a boil. Cook cannelloni tubes for 2-3 minutes, then drain and let cool slightly.
  • Stuff each cannelloni tube with the cheese and spinach mixture using a teaspoon or a piping bag.
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  • Spread half of the marinara sauce on the bottom of a baking dish.
  • Arrange the filled cannelloni in a single layer over the sauce.
  • Cover the cannelloni with the remaining marinara sauce and then drizzle the bechamel sauce on top.
  • Sprinkle additional mozzarella and Parmesan cheese over the sauces.
    Cheese and marinara baked ziti in a white casserole dish topped with shredded cheese, ready to bake or serve.
  • Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
  • Let the cannelloni rest for 5 minutes before serving.
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Nutrition

Calories: 489kcalCarbohydrates: 32gProtein: 22gFat: 31gSaturated Fat: 13gSodium: 972mgFiber: 4g
Keyword cannelloni, italian cuisine, pasta
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