Bursting with cheesy goodness and endless possibilities, cannelloni is the ultimate comfort food that transforms any meal into a special occasion. Whether you’re craving classic Italian flavors or creative twists, these 29 delicious recipes offer something for every home cook. Dive into our roundup and discover your new favorite dish—each recipe promises to delight your taste buds and impress your family and friends!
Classic Spinach and Ricotta Cannelloni
Mmm, you know those cozy Sunday dinners that just hit the spot? This classic spinach and ricotta cannelloni is exactly that—a comforting, cheesy pasta bake that feels like a warm hug. It’s easier to make than you might think, and totally worth the effort.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 12 dried cannelloni pasta tubes
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 10 ounces fresh baby spinach leaves
– 15 ounces whole-milk ricotta cheese
– 1 large farm-fresh egg
– 1 cup freshly grated Parmesan cheese, divided
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 24 ounces jarred marinara sauce
– 8 ounces whole-milk mozzarella cheese, shredded
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a rolling boil.
3. Add the 12 dried cannelloni pasta tubes to the boiling water and cook for 6 minutes, until just pliable but still firm (they’ll finish cooking in the oven).
4. Drain the pasta tubes and rinse them briefly under cool water to stop the cooking; set them aside on a clean kitchen towel.
5. Heat the 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat.
6. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the 3 minced cloves of fresh garlic and cook for 1 minute, until fragrant.
8. Add the 10 ounces of fresh baby spinach leaves to the skillet and cook for 3-4 minutes, stirring constantly, until completely wilted.
9. Transfer the spinach mixture to a large mixing bowl and let it cool for 5 minutes.
10. To the bowl, add the 15 ounces of whole-milk ricotta cheese, 1 large farm-fresh egg, 1/2 cup of the freshly grated Parmesan cheese, 1/4 teaspoon of freshly grated nutmeg, 1/2 teaspoon of finely ground black pepper, and 1/2 teaspoon of kosher salt.
11. Mix everything together until well combined.
12. Spoon the ricotta-spinach filling into a piping bag or a large zip-top bag with a corner snipped off.
13. Pipe the filling evenly into each of the 12 par-cooked cannelloni tubes, filling them completely.
14. Spread 1 cup of the 24 ounces of jarred marinara sauce in the bottom of a 9×13-inch baking dish.
15. Arrange the filled cannelloni tubes in a single layer in the baking dish.
16. Pour the remaining marinara sauce evenly over the top of the cannelloni.
17. Sprinkle the 8 ounces of shredded whole-milk mozzarella cheese and the remaining 1/2 cup of freshly grated Parmesan cheese over the sauce.
18. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
19. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.
20. Let the cannelloni rest for 10 minutes before serving to allow the filling to set.
Delightfully creamy from the ricotta and sharp from the Parmesan, each bite offers a perfect balance with the tender pasta and savory tomato sauce. Serve it with a crisp green salad for a complete meal, or enjoy leftovers reheated—they taste even better the next day!
Beef and Mushroom Stuffed Cannelloni
Picture this: a cozy winter evening, the oven warming the kitchen, and a bubbling dish of pasta that’s both hearty and elegant. You’re about to make a comforting classic with a savory twist—perfect for impressing guests or treating yourself to something special.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 8 dried cannelloni pasta tubes
– 1 lb ground beef (85% lean for richness)
– 8 oz cremini mushrooms, finely chopped
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese, plus extra for topping
– 1 large farm-fresh egg
– 1 (24 oz) jar high-quality marinara sauce
– 1 cup shredded whole milk mozzarella cheese
– 1 tsp finely ground black pepper
– 1 tsp kosher salt
– 1 tbsp fresh Italian parsley, chopped
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the dried cannelloni pasta tubes and cook for 8 minutes until just al dente, stirring occasionally to prevent sticking.
4. Drain the pasta and lay the tubes flat on a baking sheet to cool slightly.
5. Heat the rich extra virgin olive oil in a large skillet over medium-high heat.
6. Add the finely diced yellow onion and cook for 3-4 minutes until translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned and no pink remains.
9. Mix in the finely chopped cremini mushrooms and cook for 5 minutes until softened and any liquid evaporates.
10. Remove the skillet from heat and let the mixture cool for 5 minutes.
11. In a medium bowl, combine the whole milk ricotta cheese, grated Parmesan cheese, farm-fresh egg, finely ground black pepper, and kosher salt.
12. Fold the cooled beef and mushroom mixture into the cheese mixture until well combined.
13. Spoon the filling into a piping bag or use a small spoon to stuff each cannelloni tube evenly.
14. Spread 1/2 cup of the high-quality marinara sauce in the bottom of a 9×13 inch baking dish.
15. Arrange the stuffed cannelloni tubes in a single layer in the dish.
16. Pour the remaining marinara sauce over the tubes, covering them completely.
17. Sprinkle the shredded whole milk mozzarella cheese and extra grated Parmesan cheese evenly over the top.
18. Cover the dish with aluminum foil and bake for 25 minutes.
19. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
20. Let the dish rest for 5 minutes before serving to allow the filling to set.
21. Garnish with the chopped fresh Italian parsley.
Zesty and satisfying, this dish delivers tender pasta tubes packed with a savory, umami-rich filling that’s perfectly balanced by the creamy cheeses and tangy marinara. For a creative twist, serve it alongside a crisp arugula salad with lemon vinaigrette to cut through the richness, or pair it with garlic bread for the ultimate comfort meal.
Three-Cheese Cannelloni with Marinara Sauce
Gather around, friends! If you’re craving a cozy, cheesy Italian dinner that feels like a warm hug, this one’s for you. It’s surprisingly simple to make but tastes like you spent all day in the kitchen.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (16-ounce) package of dried cannelloni pasta tubes
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 (28-ounce) can of San Marzano crushed tomatoes
– 1 teaspoon of dried oregano
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly cracked black pepper
– 1 (15-ounce) container of creamy whole-milk ricotta cheese
– 1 cup of freshly grated Parmesan cheese
– 1 cup of shredded low-moisture mozzarella cheese
– 1 large farm-fresh egg, lightly beaten
– 1/4 cup of fresh Italian parsley, finely chopped
– 1/4 cup of fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the dried cannelloni pasta tubes and cook for 8 minutes, until just al dente.
4. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking.
5. Tip: Lay the tubes in a single layer on a baking sheet to prevent sticking.
6. Heat the rich extra virgin olive oil in a large saucepan over medium heat.
7. Add the finely diced yellow onion and cook for 5 minutes, until softened and translucent.
8. Stir in the minced fresh garlic and cook for 1 minute, until fragrant.
9. Pour in the can of San Marzano crushed tomatoes.
10. Add the dried oregano, kosher salt, and freshly cracked black pepper.
11. Simmer the sauce for 15 minutes, stirring occasionally, until slightly thickened.
12. In a large mixing bowl, combine the creamy whole-milk ricotta cheese, freshly grated Parmesan cheese, shredded low-moisture mozzarella cheese, lightly beaten large farm-fresh egg, and finely chopped fresh Italian parsley.
13. Mix until fully blended and smooth.
14. Tip: Use a piping bag or a zip-top bag with a corner cut off to easily fill the pasta tubes.
15. Carefully fill each cooked cannelloni tube with the cheese mixture.
16. Spread a thin layer of the marinara sauce on the bottom of a 9×13-inch baking dish.
17. Arrange the filled cannelloni tubes in a single layer in the dish.
18. Pour the remaining marinara sauce evenly over the top.
19. Cover the dish tightly with aluminum foil.
20. Bake at 375°F for 30 minutes.
21. Remove the foil and bake for an additional 15 minutes, until the sauce is bubbly and the edges are lightly browned.
22. Tip: Let it rest for 10 minutes after baking for easier serving.
23. Sprinkle the thinly sliced fresh basil leaves over the top before serving.
One bite reveals tender pasta enveloping a creamy, three-cheese filling that’s perfectly balanced by the bright, herbaceous marinara. The melted mozzarella creates delightful golden pockets on top. For a fun twist, serve individual portions in shallow bowls with a side of garlic bread for dipping into that extra sauce.
Chicken and Pesto Cannelloni
Unbelievably creamy and packed with flavor, this chicken and pesto cannelloni is the ultimate comfort food upgrade. You get tender pasta tubes stuffed with a savory chicken mixture, all smothered in a cheesy sauce that bakes up golden and bubbly. It’s fancy enough for company but easy enough for a cozy weeknight dinner.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 12 dried cannelloni pasta tubes
– 1 tablespoon rich extra virgin olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 small yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 cup whole-milk ricotta cheese
– 1/2 cup prepared basil pesto
– 1/2 cup freshly grated Parmesan cheese, divided
– 1 large farm-fresh egg, lightly beaten
– 1/4 teaspoon finely ground black pepper
– 2 cups homemade or high-quality jarred marinara sauce
– 1 cup shredded whole-milk mozzarella cheese
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the dried cannelloni pasta tubes for 8 minutes until just pliable but still firm (al dente).
3. Drain the pasta tubes carefully and lay them in a single layer on a clean kitchen towel to cool and prevent sticking.
4. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the chicken breast chunks and cook for 5-7 minutes, stirring occasionally, until no longer pink and lightly browned on the outside.
6. Transfer the cooked chicken to a cutting board and let it rest for 2 minutes before finely chopping it into small pieces.
7. In the same skillet, add the finely diced yellow onion and cook over medium heat for 4-5 minutes until softened and translucent.
8. Stir in the minced fresh garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
9. In a large mixing bowl, combine the chopped cooked chicken, sautéed onion and garlic, whole-milk ricotta cheese, prepared basil pesto, 1/4 cup of the freshly grated Parmesan cheese, the lightly beaten farm-fresh egg, and finely ground black pepper.
10. Mix everything together until fully combined and the mixture is cohesive.
11. Spoon the chicken and pesto filling into a large piping bag or a sturdy plastic bag with a corner snipped off for easier stuffing.
12. Gently pipe the filling into each cooled cannelloni tube, filling them completely but not overstuffing to avoid bursting during baking.
13. Spread 1 cup of the marinara sauce evenly across the bottom of the prepared baking dish.
14. Arrange the stuffed cannelloni tubes in a single layer over the sauce in the dish.
15. Pour the remaining 1 cup of marinara sauce evenly over the top of the pasta tubes.
16. Sprinkle the shredded whole-milk mozzarella cheese and the remaining 1/4 cup of freshly grated Parmesan cheese over the sauce.
17. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
18. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown in spots.
19. Let the cannelloni rest for 5-10 minutes after baking to allow the filling to set slightly for easier serving.
Delightfully creamy from the ricotta and pesto, each bite offers a savory punch from the chicken and garlic. The pasta tubes hold their shape beautifully, giving a satisfying texture contrast to the rich, cheesy sauce. Try serving it with a crisp green salad and some crusty bread to soak up every last bit of that delicious sauce.
Butternut Squash and Sage Cannelloni
Hearty winter meals don’t get much cozier than this. Imagine tender pasta tubes stuffed with sweet, roasted butternut squash and fragrant sage, all smothered in a creamy, cheesy sauce. You’re going to love how the flavors come together.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons rich extra-virgin olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh sage leaves, finely chopped
- 1 (15-ounce) container whole-milk ricotta cheese
- 1 large farm-fresh egg
- 1/2 cup grated Parmesan cheese, plus more for serving
- 12 dried cannelloni pasta tubes
- 3 cups homemade or high-quality jarred marinara sauce
- 1 cup shredded whole-milk mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with the olive oil, 1/2 teaspoon of the kosher salt, and the black pepper on a large, rimmed baking sheet. Tip: Spread the squash in a single layer for even roasting and better caramelization.
- Roast the squash for 25-30 minutes, until the pieces are fork-tender and have golden-brown edges.
- Let the roasted squash cool for 10 minutes, then transfer it to a large mixing bowl.
- Add the chopped fresh sage, ricotta cheese, egg, the remaining 1/2 teaspoon of kosher salt, and the 1/2 cup of grated Parmesan cheese to the bowl with the squash.
- Mash and stir the mixture thoroughly with a fork until well combined. Tip: Leaving a few small chunks of squash adds wonderful texture to the filling.
- Spread 1 cup of the marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Carefully spoon the squash and cheese filling into a large piping bag or a sturdy plastic bag with a corner snipped off.
- Pipe the filling into each of the 12 dried cannelloni tubes, filling them completely.
- Arrange the filled pasta tubes in a single layer over the sauce in the baking dish.
- Pour the remaining 2 cups of marinara sauce evenly over the top of the cannelloni.
- Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Cover the baking dish tightly with aluminum foil.
- Bake, covered, for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly browned. Tip: Let it rest for 10 minutes after baking; this allows the sauce to set slightly so the servings hold their shape.
You’ll find the finished dish has a wonderful contrast: the pasta tubes are satisfyingly tender, giving way to the creamy, subtly sweet filling. The sage and Parmesan add a savory, earthy depth that makes every bite interesting. Try serving it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Seafood Cannelloni with Creamy White Sauce
Gather your favorite people around the table because this seafood cannelloni is about to become your new go-to dinner party showstopper. It’s a comforting, elegant dish that feels fancy but is totally doable on a cozy night in—you’ll love how the creamy white sauce wraps everything together in the most delicious way.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 8 dried cannelloni pasta tubes
– 1 lb fresh mixed seafood (like plump shrimp and tender scallops), chopped
– 2 tbsp rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 cup finely chopped sweet yellow onion
– 4 tbsp creamy unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed
– 1/2 cup freshly grated nutty Parmesan cheese
– 1/4 tsp finely ground black pepper
– 1/4 tsp sea salt
– 1/4 cup fresh parsley, chopped
– 1/4 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the dried cannelloni pasta tubes for 8 minutes until just al dente, then drain and set aside to cool slightly. Tip: Don’t overcook the pasta—it’ll soften more in the oven.
3. In a large skillet over medium heat, heat the rich extra virgin olive oil and sauté the sweet yellow onion and aromatic garlic for 3-4 minutes until fragrant and softened.
4. Add the fresh mixed seafood to the skillet and cook for 5-6 minutes until opaque and cooked through, then remove from heat and stir in the fresh parsley.
5. In a medium saucepan over medium heat, melt the creamy unsalted butter, then whisk in the all-purpose flour to form a smooth paste and cook for 1 minute to remove the raw flour taste.
6. Gradually pour in the warmed whole milk, whisking constantly to prevent lumps, and simmer for 3-4 minutes until the sauce thickens to a creamy consistency.
7. Remove the saucepan from heat and stir in the freshly grated nutty Parmesan cheese, sea salt, and finely ground black pepper until smooth.
8. Spoon half of the creamy white sauce into the bottom of the prepared baking dish, spreading it evenly.
9. Carefully fill each cooked cannelloni tube with the seafood mixture using a small spoon or piping bag, then arrange them in a single layer over the sauce in the dish. Tip: A piping bag makes filling easier and less messy.
10. Pour the remaining creamy white sauce over the filled cannelloni, ensuring they’re fully covered.
11. Sprinkle the shredded mozzarella cheese evenly over the top.
12. Bake in the preheated oven for 25 minutes until the cheese is golden and bubbly. Tip: Let it rest for 5 minutes after baking so the flavors meld and it’s easier to slice.
13. Serve warm directly from the baking dish.
Buttery, tender pasta tubes give way to a succulent seafood filling that’s perfectly balanced by that velvety, cheesy white sauce. The top gets beautifully golden and crisp, adding a delightful textural contrast to each creamy bite. Try pairing it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness for a complete, restaurant-worthy meal at home.
Lentil and Vegetable Cannelloni Bake
Looking for a cozy, veggie-packed dinner that feels fancy but is secretly easy? This lentil and vegetable cannelloni bake is your answer—it’s hearty, comforting, and perfect for a weeknight win. You’ll love how the creamy filling and savory sauce come together in one satisfying dish.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup dried brown lentils, rinsed
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 medium carrot, grated
– 1 medium zucchini, grated
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 1 (15-ounce) container whole-milk ricotta cheese
– 1 large egg, lightly beaten
– 1/4 cup freshly grated Parmesan cheese
– 12 dried cannelloni pasta tubes
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. In a medium saucepan, combine 1 cup dried brown lentils with 3 cups of water; bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes until tender but not mushy, then drain and set aside.
3. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
4. Add 1 medium yellow onion, finely diced, and cook for 5 minutes until softened and translucent.
5. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
6. Add 1 medium carrot, grated, and 1 medium zucchini, grated; cook for 3 minutes until slightly softened.
7. Pour in 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon finely ground black pepper, and 1/2 teaspoon kosher salt; bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
8. In a medium bowl, mix 1 (15-ounce) container whole-milk ricotta cheese, 1 large egg, lightly beaten, 1/4 cup freshly grated Parmesan cheese, and the cooked lentils until well combined.
9. Spoon the lentil-ricotta mixture into 12 dried cannelloni pasta tubes, filling them evenly without overpacking.
10. Spread half of the tomato sauce in the bottom of a 9×13-inch baking dish.
11. Arrange the filled cannelloni tubes in a single layer over the sauce.
12. Pour the remaining tomato sauce over the cannelloni, covering them completely.
13. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
14. Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
15. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
16. Let the bake rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
Kindly note that this bake emerges from the oven with a gooey, golden cheese topping and a tender, pasta-wrapped filling that’s packed with savory lentils and fresh veggies. The texture is wonderfully creamy and hearty, while the flavors balance tangy tomatoes with earthy herbs—try serving it with a crisp green salad or garlic bread for a complete meal that’s sure to impress.
Spicy Sausage and Tomato Cannelloni
Unwind after a long day with this cozy pasta bake that’s packed with flavor. You’ll love how the spicy sausage and tangy tomato sauce come together in tender pasta tubes for a comforting meal.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
- 12 dried cannelloni pasta tubes
- 1 lb spicy Italian sausage, casings removed
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes with basil
- 1 cup whole milk ricotta cheese
- 1 large egg, lightly beaten
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 2 tbsp rich extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the dried cannelloni pasta tubes and cook for 8 minutes until just al dente, stirring occasionally to prevent sticking.
- Drain the pasta carefully in a colander and rinse briefly with cool water to stop the cooking, then lay the tubes flat on a baking sheet to prevent breakage.
- Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the spicy Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until browned and no longer pink.
- Stir in the finely diced yellow onion and cook for 4-5 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
- Pour in the crushed tomatoes with basil, kosher salt, and freshly ground black pepper, then reduce heat to low and simmer for 10 minutes to let the flavors meld.
- In a medium bowl, combine the whole milk ricotta cheese, lightly beaten large egg, freshly grated Parmesan cheese, and chopped fresh parsley until smooth.
- Spoon the ricotta mixture into a piping bag or plastic bag with a corner cut off for easy filling.
- Gently pipe the filling into each cooked cannelloni tube, working from both ends if needed to fill completely.
- Spread half of the tomato-sausage sauce evenly in the bottom of the prepared baking dish.
- Arrange the filled cannelloni tubes in a single layer over the sauce.
- Top with the remaining sauce, then sprinkle the shredded mozzarella cheese evenly over everything.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Let the cannelloni rest for 10 minutes before serving to allow the layers to set.
From the first bite, you’ll notice the creamy ricotta filling contrasts beautifully with the zesty tomato sauce and hearty sausage. For a fun twist, try serving individual portions topped with a sprinkle of extra parsley and a drizzle of olive oil alongside a crisp green salad.
Artichoke and Goat Cheese Cannelloni
Unbelievably creamy and satisfying, this artichoke and goat cheese cannelloni is the perfect cozy dinner. You’ll love how the tangy goat cheese balances the earthy artichokes, all wrapped up in tender pasta. It’s a crowd-pleaser that feels fancy but comes together easily.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 12 dried cannelloni pasta tubes
– 1 (14-ounce) can of artichoke hearts in water, drained and finely chopped
– 8 ounces of creamy goat cheese, at room temperature
– 1 cup of whole milk ricotta cheese
– 1/2 cup of freshly grated Parmesan cheese
– 1 large egg, lightly beaten
– 2 cloves of garlic, minced
– 1/4 cup of fresh parsley, finely chopped
– 2 tablespoons of rich extra-virgin olive oil
– 1 (24-ounce) jar of high-quality marinara sauce
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. Preheat your oven to 375°F.
2. In a large mixing bowl, combine the chopped artichoke hearts, goat cheese, ricotta cheese, 1/4 cup of Parmesan cheese, beaten egg, minced garlic, chopped parsley, olive oil, black pepper, and kosher salt. Mix until fully blended—this is your filling.
3. Spoon the filling into a piping bag or a large zip-top bag with a corner snipped off for easy handling.
4. Carefully pipe the filling into each dried cannelloni tube, filling them completely but not overstuffing to prevent splitting. Tip: Lay the tubes on a flat surface to pipe evenly.
5. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
6. Arrange the filled cannelloni tubes in a single layer over the sauce in the dish.
7. Pour the remaining marinara sauce over the top of the cannelloni, covering them completely.
8. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the sauce.
9. Cover the baking dish tightly with aluminum foil.
10. Bake in the preheated oven for 25 minutes.
11. Remove the foil and continue baking for another 10 minutes, or until the sauce is bubbling and the cheese on top is lightly golden. Tip: Check at 8 minutes to avoid over-browning.
12. Let the cannelloni rest for 5 minutes before serving to allow the filling to set. Tip: This makes slicing cleaner.
13. Serve warm.
Velvety and rich, each bite offers a creamy interior with a slight tang from the goat cheese, complemented by the tender pasta and savory sauce. Try garnishing with extra fresh parsley or a drizzle of olive oil for a bright finish—it’s delicious alongside a simple green salad or crusty bread.
Eggplant and Mozzarella Cannelloni
Veggie lovers, rejoice! You’re about to make a cozy, cheesy pasta dish that’s way easier than it looks. Imagine tender eggplant wrapped around creamy mozzarella, all baked in a rich tomato sauce—it’s pure comfort food magic.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
– 2 medium-sized eggplants, sliced lengthwise into 1/4-inch thick planks
– 1 tablespoon rich extra virgin olive oil
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 1 cup creamy whole-milk ricotta cheese
– 1 cup shredded low-moisture mozzarella cheese
– 1/4 cup freshly grated Parmesan cheese
– 1 large farm-fresh egg, lightly beaten
– 2 cups vibrant jarred marinara sauce
– 1 tablespoon chopped fresh basil leaves
Instructions
1. Preheat your oven to 400°F (200°C).
2. Arrange the eggplant planks in a single layer on two baking sheets lined with parchment paper.
3. Brush both sides of the eggplant planks lightly with the extra virgin olive oil.
4. Sprinkle the eggplant evenly with the kosher salt and finely ground black pepper.
5. Roast the eggplant in the preheated oven for 15 minutes, until the slices are tender and slightly golden.
6. Remove the baking sheets from the oven and let the eggplant cool for 5 minutes to make it easier to handle.
7. In a medium mixing bowl, combine the whole-milk ricotta cheese, shredded mozzarella cheese, freshly grated Parmesan cheese, and the lightly beaten farm-fresh egg.
8. Mix the cheese filling with a fork until it is fully combined and creamy.
9. Spread 1/2 cup of the vibrant jarred marinara sauce evenly across the bottom of a 9×13-inch baking dish.
10. Place about 2 tablespoons of the cheese filling at one end of a roasted eggplant plank.
11. Gently roll the eggplant plank around the filling to form a cannelloni, placing it seam-side down in the prepared baking dish.
12. Repeat the rolling process with the remaining eggplant planks and cheese filling, arranging the cannelloni snugly in a single layer in the dish.
13. Pour the remaining 1 1/2 cups of marinara sauce evenly over the top of the assembled cannelloni.
14. Sprinkle any remaining shredded mozzarella cheese over the sauce.
15. Cover the baking dish tightly with aluminum foil and bake in the 400°F oven for 20 minutes.
16. Remove the foil and continue baking for an additional 5 minutes, until the cheese on top is bubbly and lightly browned.
17. Take the dish out of the oven and let it rest for 5 minutes before serving.
18. Garnish the finished cannelloni with the chopped fresh basil leaves.
Here’s the best part: you get a wonderful contrast of soft, melt-in-your-mouth eggplant with a gooey, savory cheese center, all hugged by that tangy tomato sauce. Try serving it with a simple green salad for a complete meal that feels fancy but is totally doable on a weeknight.
Smoked Salmon and Dill Cannelloni
Cannelloni doesn’t have to be heavy! This version swaps the usual ricotta for a lighter, elegant filling that’s perfect for a special dinner or a weekend treat. You’ll love how the smoky salmon and fresh dill come together in a creamy sauce.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 12 dried cannelloni pasta tubes
– 1 lb cold-smoked salmon, flaked into small pieces
– 1 cup full-fat ricotta cheese
– 1/2 cup finely grated Parmesan cheese
– 1/4 cup fresh dill, finely chopped
– 1 large lemon, zested and juiced
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk, warmed
– 1/4 tsp freshly ground black pepper
– 1/4 tsp kosher salt
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the dried cannelloni tubes for 6 minutes until just pliable but still firm (they’ll finish cooking in the oven).
4. Drain the pasta and lay the tubes in a single layer on a clean kitchen towel to cool.
5. In a medium bowl, combine the flaked cold-smoked salmon, full-fat ricotta cheese, half of the finely grated Parmesan cheese, fresh dill, lemon zest, and black pepper.
6. Gently mix until just combined—overmixing can make the filling dense.
7. Carefully spoon the salmon mixture into each cooled pasta tube, using a small spoon or piping bag for neatness.
8. Arrange the filled tubes in a single layer in a 9×13-inch baking dish.
9. In a saucepan over medium heat, melt the unsalted butter.
10. Whisk in the all-purpose flour and cook for 1 minute until golden and fragrant.
11. Slowly pour in the warmed whole milk, whisking constantly to prevent lumps.
12. Bring the sauce to a simmer and cook for 3-4 minutes until thickened enough to coat the back of a spoon.
13. Remove from heat and stir in the remaining Parmesan cheese, lemon juice, and kosher salt.
14. Pour the creamy sauce evenly over the filled cannelloni in the baking dish.
15. Cover the dish tightly with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10 minutes until the top is bubbly and lightly golden.
17. Let the cannelloni rest for 5 minutes before serving to allow the sauce to set.
Elegant yet easy, this dish offers tender pasta tubes with a creamy, smoky filling that melts in your mouth. The bright lemon and fresh dill cut through the richness beautifully. Try serving it with a simple arugula salad for a complete meal that feels restaurant-worthy.
Roasted Red Pepper and Feta Cannelloni
Dinner just got a major upgrade with this cozy pasta bake. Imagine tender pasta tubes stuffed with smoky-sweet roasted peppers and creamy feta, all baked in a rich tomato sauce until bubbly and golden. You’re going to love how the flavors come together—it’s impressive but totally doable on a busy weeknight.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
– 1 package (about 12) dried cannelloni pasta tubes
– 2 large, vibrant red bell peppers
– 8 ounces of tangy, crumbled feta cheese
– 1 cup of creamy, whole-milk ricotta cheese
– 1 large, farm-fresh egg
– 1/4 cup of freshly chopped, fragrant basil leaves
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of flaky sea salt
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 1 (28-ounce) can of high-quality crushed tomatoes
– 1/2 cup of freshly grated, sharp Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the whole red bell peppers directly on a gas burner flame or under a broiler set to high, turning occasionally with tongs until the skin is completely charred and blistered, about 8-10 minutes. (Tip: This charring adds a deep, smoky flavor you can’t get from jarred peppers.)
3. Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them steam for 15 minutes to loosen the skins.
4. Peel the blackened skin off the peppers, remove the stems and seeds, and finely chop the flesh.
5. In a medium mixing bowl, combine the chopped roasted peppers, crumbled feta, ricotta, egg, chopped basil, black pepper, and sea salt. Mix gently until just combined.
6. Carefully spoon the filling into each dried cannelloni tube, using a small spoon or piping bag to pack it in fully without breaking the pasta.
7. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
8. Add the diced onion and cook, stirring frequently, until it turns soft and translucent, about 5-7 minutes.
9. Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
10. Pour in the crushed tomatoes, bring to a gentle simmer, and cook for 10 minutes to let the flavors meld.
11. Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
12. Arrange the stuffed cannelloni tubes in a single layer over the sauce.
13. Pour the remaining tomato sauce evenly over the top of the pasta, making sure every tube is covered. (Tip: The sauce helps the pasta cook through, so don’t skimp!)
14. Sprinkle the grated Parmesan cheese evenly over the sauce.
15. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
16. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden brown and the sauce is bubbling vigorously around the edges. (Tip: Let it rest for 5 minutes after baking—this makes slicing much cleaner.)
17. Use a spatula to carefully transfer portions to plates.
Unbelievably creamy from the feta-ricotta filling with a sweet, smoky kick from those roasted peppers, this dish is pure comfort. Serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness, or enjoy leftovers straight from the fridge—they’re just as good cold.
Zucchini and Basil Cannelloni
Unbelievably delicious and surprisingly easy, this zucchini and basil cannelloni is the perfect cozy dinner. You get tender pasta tubes stuffed with a creamy, herby filling, all baked in a rich tomato sauce. It’s a fantastic way to use up summer zucchini and tastes like a restaurant meal at home.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 12 dried cannelloni pasta tubes
– 2 medium zucchini, grated (about 3 cups)
– 1 cup whole-milk ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil leaves
– 1 large egg, lightly beaten
– 2 cloves garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1 (24-oz) jar high-quality marinara sauce
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a rolling boil.
3. Carefully add the dried cannelloni tubes to the boiling water and cook for 6 minutes. They should be pliable but still quite firm (al dente).
4. Drain the pasta in a colander and rinse briefly under cool water to stop the cooking. Lay the tubes in a single layer on a clean kitchen towel to dry.
5. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
6. Add the minced garlic and cook for 1 minute, just until fragrant.
7. Add the grated zucchini and kosher salt to the skillet. Cook, stirring occasionally, for 8-10 minutes until the zucchini is very soft and most of its liquid has evaporated. Let it cool slightly.
8. In a large mixing bowl, combine the cooked zucchini, whole-milk ricotta, 1/2 cup of the shredded mozzarella, the freshly grated Parmesan, chopped fresh basil, lightly beaten egg, and freshly ground black pepper. Mix until fully combined.
9. Tip: Use a piping bag or a zip-top bag with a corner snipped off to neatly fill the pasta tubes without tearing them.
10. Gently fill each par-cooked cannelloni tube with the zucchini and cheese mixture.
11. Spread 1 cup of the high-quality marinara sauce evenly over the bottom of a 9×13-inch baking dish.
12. Arrange the filled cannelloni tubes in a single layer in the dish.
13. Pour the remaining marinara sauce over the top, covering the pasta completely.
14. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the sauce.
15. Cover the baking dish tightly with aluminum foil.
16. Bake, covered, for 30 minutes.
17. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and the edges are lightly browned.
18. Tip: Let the dish rest for 10 minutes after baking. This allows the filling to set, making it easier to serve neat portions.
19. Tip: For a golden, crispy top, broil for the final 2-3 minutes of cooking, watching closely to prevent burning.
Just look at that cheesy, bubbly top! The baked cannelloni are wonderfully tender, with a creamy, savory filling that’s brightened by the fresh basil. Serve it with a simple green salad and some crusty bread for a complete, satisfying meal that everyone will love.
Conclusion
Excitingly, this collection offers endless inspiration for cozy meals, from classic to creative. We hope you find a new favorite to whip up in your kitchen! Don’t forget to share which recipe you loved in the comments below and pin this article to your Pinterest boards for later. Happy cooking!
