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Stuffed Cannelloni Pasta

Classic Stuffed Cannelloni Recipe

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 dry cannelloni tubes
  • 1 lb (450g) whole milk ricotta
  • 1 cup (100g) grated Parmesan
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups (170g) shredded low-moisture mozzarella
  • 1 (24 oz) jar marinara sauce (about 3 cups)
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • Salt and black pepper

Method
 

  1. Preheat oven to 375°F (190°C). Mix ricotta, spinach, Parmesan, egg, garlic, 1/4 tsp nutmeg, 1/2 tsp salt, and pepper in a bowl until thick and even.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk, then simmer, stirring often, 5 to 7 minutes until thickened. Season with salt, pepper, and extra nutmeg.
  3. Spread half the marinara in a 9x13 baking dish. Pipe filling into each dry cannelloni tube. Lay tubes in a single layer over sauce.
  4. Pour remaining marinara over tubes, then drizzle bechamel on top and spread evenly. Cover with foil and bake 30 minutes.
  5. Remove foil, sprinkle mozzarella, and broil 3 to 5 minutes until golden and bubbling. Let rest 10 minutes before serving.

Notes

If your ricotta is loose, drain it in a sieve while you prep the other ingredients. The rest after baking is essential for slicing neat squares; skip it and the filling will slide. The tubes cook from dry in the sauce, so only no-boil cannelloni work here.