Baked Cannelloni

by

🍝 Baked Cannelloni

Description

Baked Cannelloni is a classic Italian comfort dish made with large pasta tubes stuffed with a rich filling—traditionally ricotta, spinach, or minced meat—then smothered in tomato sauce, béchamel, and melted cheese before being baked to perfection. The result is a creamy, cheesy, and deeply satisfying meal ideal for family dinners or special occasions.

🧾 Ingredients

For the Cannelloni Filling

  • 12–14 cannelloni pasta tubes

  • 250 g ricotta cheese

  • 200 g spinach (fresh or frozen, well-drained)

  • 1 cup grated mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 egg

  • 2 cloves garlic, minced

  • Salt and black pepper, to taste

  • ½ tsp nutmeg (optional)

For the Tomato Sauce

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 cups tomato passata or crushed tomatoes

  • 1 tsp dried oregano

  • ½ tsp dried basil

  • Salt and pepper, to taste

For the Topping

  • ½ cup béchamel sauce (optional but recommended)

  • ½–1 cup shredded mozzarella cheese

  • Fresh basil or parsley (for garnish)

👩‍🍳 Instructions

  1. Prepare the Sauce

    • Heat olive oil in a pan over medium heat.

    • Sauté onion until soft, then add garlic and cook briefly.

    • Stir in tomato passata, oregano, basil, salt, and pepper.

    • Simmer for 10–15 minutes. Set aside.

  2. Prepare the Filling

    • In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, nutmeg, salt, and pepper.

    • Mix until smooth and well combined.

  3. Fill the Cannelloni

    • Spoon or pipe the filling into uncooked cannelloni tubes.

  4. Assemble

    • Preheat oven to 180°C (350°F).

    • Spread a layer of tomato sauce in a baking dish.

    • Arrange filled cannelloni on top.

    • Cover with remaining tomato sauce and béchamel.

    • Sprinkle mozzarella cheese on top.

  5. Bake

    • Cover with foil and bake for 25 minutes.

    • Remove foil and bake for another 15–20 minutes until bubbly and golden.

  6. Rest & Serve

    • Let rest for 5–10 minutes before serving.

    • Garnish with fresh herbs.

📝 Notes

  • Cannelloni tubes cook in the oven using moisture from the sauce—no boiling required.

  • Béchamel adds creaminess but can be omitted for a lighter version.

  • Meat (ground beef or chicken) can be added to the filling if desired.

💡 Tips for Best Results

  • Use a piping bag or zip-lock bag with the tip cut off for easy filling.

  • Ensure enough sauce to fully cover the pasta to avoid dryness.

  • Let the dish rest before serving for cleaner slices.

  • Use freshly grated cheese for better melting and flavor.

🍽️ Servings

Serves: 4–6 people
Serving Size: 2–3 cannelloni tubes per person

🥗 Nutritional Information (Approx. per serving)

  • Calories: 420–480 kcal

  • Protein: 20 g

  • Carbohydrates: 38 g

  • Fat: 22 g

  • Fiber: 4 g

  • Calcium: ~25% DV

(Values may vary based on ingredients used)

🌱 Health Benefits

  • Calcium-rich: Supports bone health due to cheese and dairy.

  • Protein-packed: Helps with muscle repair and satiety.

  • Vegetable intake: Spinach provides iron, fiber, and antioxidants.

  • Comfort food balance: Can be made healthier with whole-wheat pasta or reduced-fat cheese.

❓ Q & A

Q: Can I make baked cannelloni ahead of time?
A: Yes, assemble it up to 24 hours in advance and refrigerate. Bake when ready.

Q: Can I freeze baked cannelloni?
A: Absolutely. Freeze before or after baking for up to 2 months. Thaw overnight before reheating.

Q: Can I make it vegan?
A: Yes. Use plant-based ricotta, cheese alternatives, and skip the egg.

Q: Why is my cannelloni hard after baking?
A: There may not have been enough sauce. Cannelloni must be fully covered to cook properly.

Q: What can I serve with baked cannelloni?
A: A fresh green salad, garlic bread, or roasted vegetables pair perfectly.

Leave a Comment