Cheese Cannelloni – Spend with pennies

The Cannelloni tube is stuffed with rich and tacky ricotta filling, topped with Marinara sauce and Mozzarella cheese and bake until bubbles!

Cannelloni’s ingredients tips

• Cannelloni: The Cannelloni is a long, smooth Italian tube that is perfect for fillings. I skip the boiling step using the pasta prepared in the oven. If you can’t find them, use a Manicotti or giant shell that prepares the oven.
• Cheese stuffing: Ricotta, spinach, eggs, cheese and Italian seasonings make up a rich and delicious filling. Frozen and thawed kale can be used as a substitute for spinach.
• Sauce: Save time, use your favorite store-bought marinade or make your own and freeze some for later!
• Variations: Make it meaty and add beef, chicken or sausage. Kick up the filling with one or two red pepper flakes. For vegetarian boosts, stir its chopped zucchini or carrots into the filling.

How to make Cannelloni

1. Combined: Stir the filling ingredients together (Full recipe below) And put it in a pipe bag or freezer plastic bag, cutting the corners off.
2. full: Place the ricotta mixture in a caneloni tube and place them on a layer of marinade slices in a baking tray.
3. bake: Top Cannelloni, leftover marinade, lid and bake.
4. Finish: Add the cheese, lid, and finish baking. Let Cannelloni rest for 5 minutes before serving.

How to prepare, freeze and reheat!

The cheese Cannelloni is a great dish! Assembly, cover and freeze up to one month, or bake, cool, cover and freeze the same way (make sure to use a freezer-safe baking tray or foil tray).

Thaw in the refrigerator and bake according to the recipe instructions. Cover the remaining cheese Hanneroneni in the refrigerator for up to 4 days. Reheat the section in the microwave.

Have you tried this cheese Cannelloni recipe? Leave a comment and rate it below!

5 from 31 vote↑Click on the stars to evaluate immediately!
Or leave a comment and click here!

Cheese Banneri

Family loves this classic Italian dish, made from easy-to-oven Cannelloni pasta and three kinds of cheeses.

Preparation time 20 minute minute

Cooking time 50 minute minute

Total time 1 Hour Hour 10 minute minute

• Preheat the oven to 350°F.

• In a small bowl, mix ricotta, spinach, eggs, ½ cup mozzarella, parmesan and Italian seasoning. Place in a pipe bag or large zipper bag and set aside.

• Add ⅓ cup of water to the marinade sauce and place ½ cup of sauce on the bottom of a 9×13 pan.

• If used, cut from the corners of the zipper bag and fill each Cannelloni that puts it in the pan. On top is the remaining marinara sauce.

• Cover and bake for 40 minutes. Add cheese and bake for another 15-20 minutes.

• Fresh lasagna slices can be used instead of Cannelloni tubes. Cut the sheets to size, roll the filling into it, and place the seam sides in a baking tray. Reduce cooking time to 40 minutes and add cheese to the last 15-20 minutes of baking time.
• To be prematurely assembled in a baking tray, wrap it tightly with foil and plastic, and freeze it for up to 1 month.
• Refrigerate leftovers for up to 4 days, or freeze in an airtight container for 3-6 months. Thaw in the refrigerator, or reheat from a frozen oven or microwave with a lid.

Calories: 203 | carbohydrate: 15g | protein: 13g | Fatty: 10g | Saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.003g | cholesterol: 61mg | sodium: 426mg | Potassium: 316mg | fiber: 2g | sugar: 2g | Vitamin A: 3333IU | Vitamin C: 5mg | calcium: 228mg | iron: 2mg

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Main course, main course, pasta

gourmet food American, Italian

©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.