Cheese Cannelloni

Cheese Cannelloni is a beloved Italian classic that combines tender pasta tubes with a rich and creamy cheese filling. This dish features a blend of ricotta, spinach, mozzarella, and Parmesan, wrapped in oven-ready cannelloni and baked in flavorful marinara sauce. It’s the perfect comfort food for family dinners, holidays, or any occasion when you crave a hearty, cheesy, and satisfying meal.

Ingredients:

• 12 oven-ready cannelloni
• 2 ½ cups marinara sauce, divided
• ⅓ cup water
• 1 cup shredded mozzarella cheese

Filling:

• 2 cups ricotta cheese
• 1 package frozen chopped spinach, defrosted and squeezed dry
• 2 eggs
• ½ cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine ricotta, spinach, eggs, ½ cup mozzarella, Parmesan, and Italian seasoning. Mix until smooth and well blended.
3. Transfer the filling into a piping bag or large zippered plastic bag. Set aside.
4. In a 9×13-inch casserole dish, add ½ cup marinara sauce mixed with ⅓ cup water to coat the bottom.
5. Snip off the corner of the bag and pipe the cheese mixture into each cannelloni.
6. Arrange the filled cannelloni in the baking dish.
7. Pour the remaining marinara sauce over the top, covering the pasta evenly.
8. Cover with foil and bake for 40 minutes.
9. Remove the foil, sprinkle 1 cup mozzarella cheese on top, and bake uncovered for an additional 15–20 minutes, until bubbly and golden.
10. Let rest for 5 minutes before serving.

Serving and Storage Tips:

• Serve hot with a sprinkle of extra Parmesan or fresh basil for added flavor.
• Pair it with garlic bread, Caesar salad, or roasted vegetables for a complete meal.
• Let the cannelloni rest for a few minutes before serving to allow the filling to set.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat individual portions in the microwave or cover with foil and warm in the oven at 350°F for about 15 minutes.
• To freeze, assemble the cannelloni without baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Variations

1. Meat Cannelloni: Add cooked ground beef, Italian sausage, or turkey to the ricotta mixture for a heartier version.
2. Four Cheese Cannelloni: Combine ricotta, mozzarella, Parmesan, and provolone for an extra cheesy delight.
3. Chicken Cannelloni: Use shredded cooked chicken instead of spinach for a protein-packed twist.
4. Seafood Cannelloni: Mix ricotta with crab, shrimp, or lobster for a creamy seafood variation.
5. Vegetable Cannelloni: Add sautéed mushrooms, zucchini, and bell peppers to the filling for a veggie-loaded option.
6. Spinach and Artichoke Cannelloni: Blend chopped artichoke hearts with spinach for a tangy, creamy filling.
7. Pesto Cannelloni: Stir a few tablespoons of basil pesto into the cheese filling for a fragrant, herby kick.
8. White Sauce Cannelloni: Replace marinara with Alfredo or béchamel sauce for a milder, creamy flavor.
9. Ricotta and Sun-Dried Tomato Cannelloni: Add chopped sun-dried tomatoes to the filling for bursts of sweet-tart flavor.
10. Mexican-Style Cannelloni: Substitute the marinara with enchilada sauce and use a blend of Mexican cheeses.
11. Pumpkin Cannelloni: Combine ricotta with pumpkin puree, nutmeg, and Parmesan for a seasonal fall dish.
12. Gluten-Free Cannelloni: Use gluten-free pasta shells or substitute with gluten-free lasagna sheets rolled into tubes.
13. Low-Carb Cannelloni: Use zucchini slices instead of pasta sheets to create a lighter, carb-free version.
14. Spicy Cannelloni: Add crushed red pepper flakes or spicy Italian sausage for a little heat.
15. Cheesy Cannelloni Bake: Top with extra mozzarella and bake longer for a golden, cheesy crust lovers will adore.

FAQs

1. Can I use lasagna sheets instead of cannelloni tubes?
   Yes, simply boil the sheets until soft, add filling, and roll them up to create similar tubes.
2. Can I prepare Cheese Cannelloni ahead of time?
   Absolutely! Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready.
3. Do I need to cook oven-ready cannelloni before baking?
   No, oven-ready cannelloni softens perfectly during baking as it absorbs the sauce.
4. Can I freeze baked cannelloni?
   Yes, let it cool completely, then freeze in airtight containers for up to 3 months.
5. How do I prevent the pasta from drying out?
   Make sure the pasta is well-covered with sauce before baking and cover with foil initially.
6. Can I use cottage cheese instead of ricotta?
   Yes, drain cottage cheese well to remove excess moisture before using it as a substitute.
7. What’s the best sauce for Cheese Cannelloni?
   Classic marinara works beautifully, but Alfredo or tomato cream sauce also complement the dish.
8. Can I add meat to the sauce?
   Yes, adding cooked ground beef or sausage to the marinara sauce enhances flavor and texture.
9. How do I know when the cannelloni is done baking?
   The sauce should be bubbling, and the cheese on top should be melted and lightly golden.
10. Can I make this dish vegetarian?
    Yes, the base recipe is already vegetarian-friendly; just ensure your marinara is meat-free.

Cheese Cannelloni is a dish that brings the warmth and flavor of Italy to your kitchen. With its creamy filling, gooey cheese topping, and savory sauce, it’s sure to become a favorite among your family and guests. Serve it with garlic bread or a fresh green salad for a complete meal that’s both elegant and comforting. Whether it’s a Sunday dinner or a special occasion, this recipe guarantees delicious results every time.

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