Are you looking for a dish that’s sure to impress your guests and satisfy their cravings? Look no further than cannelloni! This classic Italian recipe has been a crowd-pleaser for generations, and with its rich flavors and satisfying texture, it’s easy to see why. But don’t just settle for the same old spinach and ricotta filling – we’ve got 18 delicious cannelloni recipes that are perfect for entertaining.
From hearty meat-based fillings like our Beef and Mushroom Cannelloni with Tomato Sauce, to vegetarian options like our Roasted Vegetable Cannelloni, there’s something for everyone. And if you’re looking for a show-stopping main course, try our Seafood Cannelloni with Lemon Butter Sauce or our Wild Mushroom and Truffle Cannelloni.
Whether you’re hosting a dinner party or just want to add some excitement to your weeknight meals, these cannelloni recipes are sure to hit the spot. So go ahead, get creative in the kitchen, and serve up a dish that’s sure to be the talk of the town!
Spinach and Ricotta Cannelloni Bake
Spinach and Ricotta Cannelloni Bake: A creamy and flavorful twist on traditional cannelloni, this dish is perfect for a comforting weeknight meal or special occasion.
Ingredients:
– 12-16 cannelloni tubes
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked cannelloni tube with the spinach-ricotta mixture.
5. Place the stuffed cannelloni in a 9×13-inch baking dish, leaving some space between each tube.
6. Pour marinara sauce over the cannelloni and top with mozzarella cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Beef and Mushroom Cannelloni with Tomato Sauce
Elevate your pasta game with this hearty beef and mushroom-filled cannelloni, smothered in a rich tomato sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 can (28 oz) crushed tomatoes
– 1 cup tomato puree
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12-16 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook ground beef and onion until browned; add mushrooms and cook until tender.
4. In a separate saucepan, combine crushed tomatoes, tomato puree, basil, salt, and pepper; simmer for 10-15 minutes.
5. Combine cooked beef mixture with ricotta cheese.
6. Stuff cooked lasagna noodles with the beef-mushroom mixture, then top with tomato sauce and mozzarella cheese.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 40-45 minutes
Vegetarian Cannelloni with Roasted Vegetables
Transform classic cannelloni into a vegetarian masterpiece by filling pasta tubes with roasted vegetable goodness and creamy cheese sauce. This recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 12-16 cannelloni tubes
– 1 large eggplant, sliced
– 2 medium zucchinis, sliced
– 2 medium bell peppers, sliced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook cannelloni tubes according to package instructions. Drain and set aside.
4. In a bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
5. Stuff cooked pasta tubes with roasted vegetables and cheese mixture.
6. Transfer stuffed pasta to a baking dish and top with additional mozzarella cheese.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 45-60 minutes
Chicken and Pesto Cannelloni with Creamy Béchamel
Elevate your pasta game with this rich and flavorful dish, combining tender chicken, vibrant pesto, and a creamy béchamel sauce.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1 cup pesto
– 12-16 cannelloni tubes
– 2 cups grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tablespoons butter
– 1 1/2 cups whole milk
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine chicken, pesto, and mozzarella cheese.
3. Stuff each cannelloni tube with the chicken mixture and place in a baking dish.
4. In a saucepan, melt butter over medium heat. Add flour and whisk together; cook for 1 minute.
5. Gradually add milk, whisking continuously until smooth. Bring to a simmer; reduce heat to low.
6. Combine Parmesan cheese with the béchamel sauce. Season with salt and pepper.
7. Pour the sauce over the cannelloni tubes and top with additional mozzarella cheese.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Seafood Cannelloni with a Lemon Butter Sauce
Elevate your pasta game with this seafood-packed cannelloni recipe, smothered in a tangy and rich lemon butter sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12-16 jumbo shrimp, peeled and deveined
– 1/2 cup scallops, sliced
– 1/2 cup cod, flaked
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cannelloni pasta
– 1 cup ricotta cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Lemon butter sauce ingredients: 2 tablespoons unsalted butter, 2 lemons, juiced, 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni pasta al dente; set aside.
3. In a large skillet, sauté onion and garlic until translucent. Add seafood and cook until pink and cooked through.
4. Combine cooked seafood with ricotta cheese and beaten egg; season with salt and pepper.
5. Stuff cooked pasta with seafood mixture; place in a baking dish.
6. Prepare lemon butter sauce by melting butter, whisking in lemon juice and Parmesan cheese. Pour over cannelloni.
7. Bake for 20-25 minutes or until golden brown. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Four Cheese Cannelloni with Basil Pesto
Experience the ultimate comfort food by combining tender cannelloni pasta with a rich blend of four cheeses and a burst of fresh basil pesto. This hearty dish is perfect for a cozy dinner or special occasion.
Ingredients:
– 12-16 cannelloni tubes
– 1 cup ricotta cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup shredded cheddar cheese
– 1/4 cup basil pesto
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a bowl, combine ricotta, mozzarella, Parmesan, and cheddar cheese. Mix well.
4. Stuff each cannelloni tube with the cheese mixture, leaving a small border at the top.
5. Place stuffed cannelloni in a baking dish and cover with basil pesto.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sweet Potato and Goat Cheese Cannelloni
Sweet Potato and Goat Cheese Cannelloni Recipe
Savor the perfect blend of sweet and savory flavors with this unique cannelloni recipe, featuring roasted sweet potatoes and creamy goat cheese.
Ingredients:
– 4 large sweet potatoes
– 1/2 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
– 12-14 cannelloni tubes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes in a baking dish lined with parchment paper for about 45 minutes, or until tender.
3. In a bowl, combine the roasted sweet potato flesh, crumbled goat cheese, and Parmesan cheese. Mix well.
4. Add the beaten egg to the sweet potato mixture and season with salt and pepper to taste.
5. Stuff each cannelloni tube with the sweet potato-goat cheese mixture.
6. Place the stuffed cannelloni in a baking dish, seam-side down. Cover with aluminum foil.
7. Bake for 25 minutes, then remove the foil and bake an additional 10-15 minutes, or until golden brown.
Cooking Time: Approximately 45-50 minutes
Lamb and Mint Cannelloni with Garlic Cream Sauce
Elevate your pasta game with this flavorful and refreshing take on classic cannelloni, featuring tender lamb, vibrant mint, and a rich garlic cream sauce.
Ingredients:
– 12-16 cannelloni tubes
– 1 pound ground lamb
– 2 cloves garlic, minced
– 1/4 cup fresh mint leaves, chopped
– 1 onion, finely chopped
– 1 egg, beaten
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Garlic cream sauce (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a large skillet, cook ground lamb over medium-high heat until browned, breaking into small pieces as it cooks. Drain excess fat.
4. Add garlic, mint, onion, and beaten egg to the skillet. Cook, stirring frequently, until mixture is fully incorporated and slightly thickened.
5. Stuff cooked cannelloni tubes with lamb filling and place in a baking dish.
Garlic Cream Sauce:
– 2 tablespoons butter
– 1 clove garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt to taste
Combine all ingredients in a saucepan over medium heat. Whisk until smooth and serve with lamb-filled cannelloni.
Cooking Time: 20-25 minutes, or until the sauce is bubbly and the filling is heated through.
Eggplant and Parmesan Cannelloni
This Italian-inspired dish combines tender eggplant slices with a rich Parmesan cheese filling, wrapped in fresh pasta sheets and baked to perfection. A creative twist on traditional cannelloni, this recipe is sure to please even the pickiest eaters.
Ingredients:
– 2 medium eggplants
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– 12-16 fresh pasta sheets (homemade or store-bought)
– Marinara sauce and melted mozzarella cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. In a bowl, mix Parmesan cheese, breadcrumbs, and beaten egg.
4. Dip each eggplant slice in the egg mixture, then roll in pasta sheets.
5. Place cannelloni seam-side down on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until eggplant is tender and cheese is melted.
8. Serve hot with marinara sauce and melted mozzarella cheese, if desired.
Cooking Time: 25-30 minutes
Turkey and Cranberry Cannelloni with Sage Butter
Elevate your pasta game with this unique and flavorful dish, combining the warmth of sage butter with the sweetness of cranberries and the savory taste of turkey.
Ingredients:
– 12 cannelloni tubes
– 1 pound cooked turkey breast, chopped
– 1 cup cranberry sauce
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 4 tablespoons sage butter (see below)
– Salt and pepper to taste
Sage Butter:
– 4 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh sage leaves
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions. Drain and set aside.
3. In a mixing bowl, combine chopped turkey breast, cranberry sauce, and Parmesan cheese. Season with salt and pepper to taste.
4. Stuff each cannelloni tube with the turkey-cranberry mixture.
5. Place stuffed cannelloni on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Dot the top of each cannelloni with sage butter.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Wild Mushroom and Truffle Cannelloni
Elevate your pasta game with this rich and earthy Wild Mushroom and Truffle Cannelloni recipe, featuring tender sheets of fresh pasta wrapped around a decadent filling of sautéed wild mushrooms and truffle-infused ricotta.
Ingredients:
– 12 oz fresh lasagna noodles
– 1 cup mixed wild mushrooms (such as shiitake, cremini, and oyster), cleaned and sliced
– 2 tablespoons unsalted butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup truffle-infused ricotta cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic in butter until tender.
4. Combine cooked mushroom mixture with truffle-infused ricotta cheese.
5. Stuff each lasagna noodle with the mushroom-ricotta filling.
6. Place stuffed noodles seam-side down in a baking dish and top with Parmesan cheese.
7. Bake for 20-25 minutes, or until golden brown.
8. Garnish with fresh thyme leaves and serve hot.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Feta Cannelloni
A twist on the classic Italian dish, this recipe combines the sweetness of roasted red peppers with the tanginess of feta cheese.
Ingredients:
– 12-16 cannelloni tubes
– 1 large red bell pepper
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell pepper for 30-40 minutes, or until charred and blistered.
3. Remove the skin, seeds, and membranes from the roasted pepper. Chop it into a fine paste.
4. Cook the cannelloni tubes according to package instructions. Drain and set aside.
5. In a mixing bowl, combine the ricotta cheese, chopped onion, minced garlic, and roasted red pepper paste. Season with salt and pepper to taste.
6. Stuff each cannelloni tube with the ricotta mixture, leaving a small border at the top.
7. Place the stuffed tubes in a baking dish, cover with foil, and bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Remove the foil and sprinkle with crumbled feta cheese (and Parmesan if desired). Return to oven for an additional 5-10 minutes, or until the cheese is golden brown.
Cooking Time: 45-55 minutes
Zucchini and Ricotta Cannelloni with Marinara Sauce
This recipe combines the flavors of zucchini, ricotta cheese, and marinara sauce to create a delicious and satisfying pasta dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8-10 cannelloni tubes
– 1 medium zucchini, cooked and chopped
– 12 oz ricotta cheese
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 2 cups marinara sauce (homemade or store-bought)
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine chopped zucchini, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
3. Stuff each cannelloni tube with the zucchini-ricotta mixture.
4. Place stuffed tubes in a baking dish and cover with marinara sauce.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
6. Garnish with fresh basil leaves and serve hot.
Cooking Time: 25-30 minutes
Pumpkin and Sage Cannelloni with Brown Butter
Pumpkin and Sage Cannelloni with Brown Butter: A seasonal twist on the classic Italian dish, this recipe combines roasted pumpkin, crispy sage, and creamy ricotta filling with a rich brown butter sauce.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 4 sage leaves
– 1 onion, finely chopped
– 3 cups whole milk ricotta cheese
– 1 egg, beaten
– 1 tsp salt
– 1/4 cup grated Parmesan cheese
– 12-16 cannelloni tubes
– Brown butter sauce (see below)
Instructions:
1. Preheat oven to 400°F.
2. Toss pumpkin with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. Cook sage leaves in boiling water for 10 seconds. Shock in ice water, then chop finely.
4. In a mixing bowl, combine roasted pumpkin, chopped sage, onion, ricotta cheese, egg, salt, and Parmesan cheese.
5. Stuff each cannelloni tube with the pumpkin mixture.
6. Brown butter sauce: Melt 2 tbsp butter in a skillet over medium heat until golden brown. Remove from heat.
Cooking Time: 25 minutes
Artichoke and Spinach Cannelloni with Lemon Cream Sauce
Elevate your pasta game with this unique and flavorful recipe that combines the tender sweetness of artichokes with the creaminess of lemon sauce.
Ingredients:
– 12-16 cannelloni tubes
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Lemon Cream Sauce ingredients: see below
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a mixing bowl, combine chopped artichoke hearts, spinach leaves, onion, garlic, ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
4. Stuff each cooked cannelloni tube with the artichoke-spinach mixture.
5. Place filled tubes in a baking dish and cover with aluminum foil.
6. Bake for 20-25 minutes or until heated through.
Lemon Cream Sauce:
– 1/2 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon unsalted butter
– Salt to taste
Combine heavy cream, lemon juice, and butter in a saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes or until slightly thickened. Season with salt to taste.
Prosciutto and Mozzarella Cannelloni with Tomato Basil Sauce
Elevate your pasta game with this Italian-inspired recipe, featuring crispy cannelloni filled with creamy mozzarella and prosciutto.
Ingredients:
– 12-16 cannelloni tubes
– 8 oz fresh mozzarella cheese, sliced
– 4 slices of prosciutto, chopped
– 1 cup tomato basil sauce (see below)
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a bowl, combine mozzarella slices and prosciutto chunks.
4. Stuff each cooked cannelloni tube with the mozzarella-prosciutto mixture.
5. Place filled cannelloni in a baking dish and top with tomato basil sauce and Parmesan cheese.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
Tomato Basil Sauce:
– 2 cups canned crushed tomatoes
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– Salt and pepper to taste
Combine ingredients in a bowl and stir to combine. Simmer on low heat for 10-15 minutes or until sauce has thickened slightly.
Cooking Time: 20-25 minutes
Broccoli and Cheddar Cannelloni with Garlic Breadcrumbs
Elevate your pasta game with this rich and satisfying dish, featuring tender cannelloni filled with a vibrant broccoli and cheddar mixture, topped with crispy garlic breadcrumbs.
Ingredients:
– 12-16 cannelloni tubes
– 1 head of broccoli, steamed and chopped
– 2 cups grated cheddar cheese
– 1/4 cup ricotta cheese
– 1 egg, beaten
– Salt and pepper to taste
– Garlic bread crumbs (see below)
– Olive oil for greasing
Garlic Breadcrumbs:
– 1/2 loaf Italian bread, crust removed and torn into pieces
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a mixing bowl, combine steamed broccoli, cheddar cheese, ricotta cheese, and egg. Season with salt and pepper.
4. Stuff each cooked cannelloni tube with the broccoli mixture.
5. Place stuffed cannelloni in a baking dish, topped with garlic breadcrumbs (see below).
6. Drizzle olive oil over the breadcrumbs.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Tips:
– For an extra crispy top, broil for an additional 2-3 minutes.
– Serve with a side of marinara sauce for added flavor.
Caramelized Onion and Gruyère Cannelloni with Thyme
Elevate your pasta game with this rich and savory recipe that combines the sweetness of caramelized onions with the creaminess of Gruyère cheese.
Caramelized Onion and Gruyère Cannelloni with Thyme
Ingredients:
– 12-16 cannelloni tubes
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1/2 cup grated Gruyère cheese
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, caramelize the onions over medium-low heat, stirring occasionally, until golden brown (about 30 minutes). Add white wine and chicken broth; cook until liquid has almost completely reduced.
3. Cook cannelloni tubes according to package instructions. Drain and set aside.
4. In a mixing bowl, combine caramelized onions, Gruyère cheese, and thyme leaves. Season with salt and pepper.
5. Stuff each cannelloni tube with the onion mixture and place in a baking dish. Top with additional grated Gruyère cheese.
6. Bake for 20-25 minutes or until golden brown. Garnish with fresh parsley or thyme.
Cooking Time: 45-50 minutes
Summary
Celebrate your next gathering with these 18 delectable cannelloni recipes! From classic combinations to unique twists, this collection has something for everyone. Discover spinach and ricotta, beef and mushroom, vegetarian, chicken and pesto, seafood, four cheese, sweet potato and goat cheese, lamb and mint, eggplant and parmesan, turkey and cranberry, wild mushroom and truffle, roasted red pepper and feta, zucchini and ricotta, pumpkin and sage, artichoke and spinach, prosciutto and mozzarella, broccoli and cheddar, caramelized onion and gruyère, and thyme. Perfect for entertaining, these mouthwatering dishes are sure to impress your guests.
