Are you looking for a delicious and impressive dish to serve at your next dinner party or special occasion? Look no further than the classic Italian dish, cannelloni! This beloved pasta favorite has been a staple in many cuisines for centuries, and its versatility has led to countless variations and flavor combinations. From classic beef and ricotta to spinach and ricotta stuffed cannelloni, creamy mushroom to cheesy three-cheese, we’ve got you covered with 18 mouth-watering cannelloni recipes to suit every taste and occasion.
In this article, we’ll take you on a culinary journey around the world, exploring different ingredients and flavor profiles that will elevate your cannelloni game. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire and delight. So grab a plate of pasta and let’s get started!
Classic Beef and Ricotta Cannelloni
This hearty Italian dish combines tender beef ragù with creamy ricotta cheese, wrapped in delicate pasta sheets and baked to perfection. A comforting classic that’s sure to become a family favorite.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 cup ricotta cheese
– 12-14 pasta sheets (cannelloni)
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta sheets according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks. Add onion and garlic; cook until onion is translucent.
4. Stir in tomato sauce; bring to a simmer.
5. Combine cooked pasta sheets with beef mixture and ricotta cheese. Season with salt and pepper.
6. Transfer the mixture to a 9×13-inch baking dish. Top with Parmesan cheese.
7. Bake for 25-30 minutes, or until hot and bubbly.
Cooking Time: 25-30 minutes
Spinach and Ricotta Stuffed Cannelloni
Elevate your pasta game with this creamy and flavorful Spinach and Ricotta Stuffed Cannelloni recipe, perfect for a comforting dinner or special occasion.
Ingredients:
– 12-16 cannelloni tubes
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each cooked cannelloni tube with the spinach-ricotta mixture, placing them seam-side down in a 9×13-inch baking dish.
5. Pour marinara sauce over the stuffed pasta and top with shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Creamy Mushroom Cannelloni Bake
This comforting dish combines tender cannelloni pasta, rich mushroom duxelles, and a creamy sauce, all topped with melted mozzarella cheese. Perfect for a cozy dinner or special occasion.
Ingredients:
– 12-16 cannelloni tubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender. Add heavy cream and Parmesan cheese; stir until combined. Season with thyme, salt, and pepper.
4. Stuff each cannelloni tube with the mushroom mixture.
5. Place stuffed pasta in a baking dish and top with mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Cheesy Three-Cheese Cannelloni
This comforting pasta dish is a delightful twist on the classic Italian recipe. The combination of three types of cheese, spinach, and tender cannelloni tubes creates a rich and satisfying meal.
Ingredients:
– 12-15 cannelloni tubes
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup shredded mozzarella cheese
– 1/4 cup chopped fresh spinach
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions. Drain and set aside.
3. In a bowl, combine ricotta, Parmesan, mozzarella, spinach, and egg. Mix well.
4. Stuff each cannelloni tube with the cheese mixture.
5. Place stuffed tubes in a baking dish and cover with marinara sauce.
6. Top with shredded mozzarella cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Chicken and Pesto Cannelloni
Elevate your pasta game with this rich and satisfying recipe that combines the flavors of chicken, pesto, and creamy ricotta. Perfect for a cozy dinner or special occasion.
Ingredients:
– 12 oz (340g) cooked chicken breast, shredded
– 1 cup (250g) ricotta cheese
– 2 tbsp (30g) pesto
– 12-16 cannelloni tubes
– 1 cup (120g) grated Parmesan cheese
– 1/4 cup (60g) chopped fresh parsley
– Salt and pepper to taste
– 1 lb (450g) tomato sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine shredded chicken, ricotta cheese, pesto, salt, and pepper. Mix well.
3. Stuff each cannelloni tube with the chicken-ricotta mixture, leaving a small border at the top.
4. Place stuffed tubes in a baking dish and cover with tomato sauce.
5. Sprinkle Parmesan cheese on top.
6. Bake for 20-25 minutes or until golden brown.
7. Garnish with parsley and serve hot.
Cooking Time: 20-25 minutes
Roasted Vegetable Cannelloni with Béchamel
Roasted Vegetable Cannelloni with Béchamel: A creative twist on traditional cannelloni, this recipe combines the flavors of roasted vegetables with a rich and creamy Béchamel sauce.
Ingredients:
– 12-15 lasagna noodles (or cannelloni)
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 red bell pepper, seeded and sliced into 1/4-inch thick strips
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup Béchamel sauce (see below for recipe)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant, zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted vegetables, mozzarella cheese, and Parmesan cheese.
5. Stuff cooked lasagna noodles with the vegetable mixture and place in a baking dish.
6. Pour Béchamel sauce over the top of the cannelloni and sprinkle with additional mozzarella cheese.
7. Bake for 20-25 minutes, or until golden brown.
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt to taste
Combine butter and flour in a saucepan over medium heat. Cook for 1 minute. Gradually add milk, whisking continuously. Bring to a simmer and cook until thickened. Season with salt.
Cooking Time: 45-50 minutes
Seafood Cannelloni with White Wine Sauce
Elevate your pasta game with this seafood twist on a classic dish. Fresh shrimp, scallops, and mussels are wrapped in tender cannelloni and served with a rich white wine sauce.
Ingredients:
– 12-16 cannelloni tubes
– 1 pound mixed seafood (shrimp, scallops, mussels)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook cannelloni according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add seafood and cook until pink and tender.
5. Stir in white wine and heavy cream. Bring to a simmer.
6. Remove from heat and stir in butter. Season with salt and pepper.
7. Stuff cooked cannelloni with seafood mixture and place in a baking dish.
8. Top with additional sauce and Parmesan cheese (if using).
9. Bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spicy Sausage and Tomato Cannelloni
A twist on the classic Italian dish, this spicy sausage and tomato cannelloni is a flavorful and filling meal perfect for a chilly evening. The combination of juicy sausage, rich tomatoes, and creamy cheese fills every bite with excitement.
Ingredients:
– 12-16 cannelloni tubes
– 1 lb spicy sausage (such as Andouille or Italian sausage), casings removed
– 2 cups tomato sauce
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
4. Add tomato sauce to the skillet and stir to combine. Bring to a simmer and let cook for 5 minutes.
5. Stuff each cannelloni tube with the sausage and tomato mixture. Top each with mozzarella and Parmesan cheese.
6. Place stuffed cannelloni on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Butternut Squash and Sage Cannelloni
This recipe combines the comforting flavors of butternut squash and sage with the classic Italian dish, cannelloni. The result is a creamy, cheesy pasta bake that’s perfect for a cozy night in.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup sage leaves, chopped
– 1 pound pasta (such as cannelloni or conchiglie)
– 2 cups grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions, then set aside.
3. In a large skillet, sauté the onion and garlic in olive oil until softened. Add the diced squash and cook until tender, about 10 minutes.
4. Stir in chopped sage leaves and season with salt and pepper to taste.
5. Combine cooked pasta, squash mixture, Parmesan cheese, and mozzarella cheese in a large bowl.
6. Transfer the mixture to a baking dish and top with additional mozzarella cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Eggplant and Mozzarella Cannelloni
This recipe combines the tender flavor of eggplant with the creaminess of mozzarella, wrapped in a crispy pasta shell. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 12-16 cannelloni tubes (fresh or dried)
– 8 oz fresh mozzarella cheese, shredded
– 1 cup marinara sauce
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook cannelloni tubes according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high. Add eggplant slices in batches and cook until tender, about 3-4 minutes per side.
4. Stuff each cooked cannelloni tube with an eggplant slice, then top with mozzarella cheese.
5. Place stuffed tubes in a baking dish, seam-side down. Pour marinara sauce over the top and cover with aluminum foil.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly. Sprinkle with chopped basil leaves (if using).
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Lobster and Crab Cannelloni in Cream Sauce
Elevate your dinner game with this decadent recipe featuring succulent lobster and crab, wrapped in tender pasta and smothered in a rich cream sauce.
Ingredients:
– 12 jumbo shrimp, deveined and chopped
– 1/2 cup fresh lump crab meat
– 1/4 cup lobster meat (fresh or frozen)
– 1 pound cannelloni pasta
– 3 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in chopped lobster and crab meat. Cook for an additional 2-3 minutes or until heated through.
5. Combine cooked pasta, seafood mixture, and cream sauce (made by whisking together heavy cream and Parmesan cheese). Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and top with additional grated Parmesan cheese. Bake for 20-25 minutes or until golden brown.
Cook Time: 25-30 minutes
Pumpkin and Gorgonzola Cannelloni
Elevate your pasta game with this creamy, cheesy, and seasonal twist on the classic cannelloni. The sweetness of roasted pumpkin pairs perfectly with the tanginess of gorgonzola cheese.
Ingredients:
– 12-16 cannelloni tubes
– 1 small pumpkin (about 2 lbs), roasted and mashed
– 8 oz Gorgonzola cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 3 tablespoons unsalted butter
– 1 egg, beaten (for egg wash)
– Fresh sage leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook cannelloni tubes according to package instructions. Drain and set aside.
3. In a mixing bowl, combine mashed pumpkin, Gorgonzola cheese, Parmesan cheese, flour, salt, and butter. Mix until smooth.
4. Stuff each cannelloni tube with the pumpkin mixture.
5. Place stuffed cannelloni on a baking sheet lined with parchment paper, seam-side down.
6. Brush tops with egg wash and sprinkle with chopped sage (if using).
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Turkey and Cranberry Cannelloni
This recipe combines the flavors of turkey, cranberries, and creamy sauce to create a unique twist on traditional cannelloni. Perfect for the holidays or any special occasion, this dish is sure to impress.
Ingredients:
– 1 pound ground turkey
– 1/2 cup fresh cranberries, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 egg, beaten
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook ground turkey, onion, garlic, salt, and pepper in a skillet over medium-high heat until browned, breaking up with spoon as it cooks.
3. Add cranberries and cook until they pop and mixture is well combined.
4. In a separate bowl, combine ricotta cheese, egg, mozzarella cheese, and Parmesan cheese. Mix well.
5. Stuff cooked turkey mixture into cooked cannelloni tubes, leaving a small border at the top. Place in a baking dish.
6. Top with remaining mozzarella cheese and Parmesan cheese. Drizzle with olive oil.
7. Bake for 25-30 minutes or until golden brown.
Wild Mushroom and Truffle Cannelloni
Elevate your pasta game with this decadent Wild Mushroom and Truffle Cannelloni recipe, featuring earthy wild mushrooms and luxurious truffles.
Ingredients:
– 12-16 cannelloni tubes
– 1 cup mixed wild mushrooms (such as shiitake, oyster, and chanterelle), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup truffle butter or shaved truffles
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender. Add truffle butter or shaved truffles; stir to combine.
4. Stuff each cooked cannelloni tube with the mushroom mixture and top with Parmesan cheese.
5. Place stuffed cannelloni in a baking dish and bake for 20-25 minutes, or until golden brown.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25 minutes
Zucchini and Goat Cheese Cannelloni
Transform classic cannelloni into a flavorful and refreshing summer dish with the addition of zucchini and goat cheese. This recipe is perfect for warm weather, as it’s light, creamy, and packed with nutrients.
Ingredients:
– 8-10 lasagna noodles
– 2 medium zucchinis, spiralized
– 1 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchinis with salt and pepper until tender. Set aside.
4. In a bowl, combine goat cheese, Parmesan cheese, and beaten egg. Mix well.
5. Stuff cooked lasagna noodles with the goat cheese mixture, then top with sautéed zucchinis.
6. Place stuffed noodles in a baking dish and bake for 20-25 minutes or until golden brown.
7. Garnish with chopped basil leaves, if desired.
Cooking Time: 20-25 minutes
Prosciutto and Pea Cannelloni
Prosciutto and Pea Cannelloni: A Delicate Twist on a Classic
This recipe takes the traditional Italian dish of cannelloni to new heights by pairing sweet peas with salty prosciutto and creamy ricotta.
Ingredients:
– 12-16 lasagna sheets
– 1 cup cooked peas
– 4 oz prosciutto, thinly sliced
– 12 oz ricotta cheese
– 1 egg, beaten
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna sheets according to package instructions.
3. In a mixing bowl, combine cooked peas, prosciutto, ricotta cheese, and beaten egg. Season with salt and pepper.
4. Arrange a layer of lasagna sheets in the bottom of a baking dish.
5. Spoon the pea-prosciutto mixture over the lasagna sheets.
6. Repeat steps 4-5 until all ingredients are used up, finishing with a layer of lasagna sheets on top.
7. Sprinkle grated Parmesan cheese (if using) and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Basil Cannelloni
Sun-Dried Tomato and Basil Cannelloni: A flavorful twist on the classic Italian dish, this recipe combines the sweetness of sun-dried tomatoes with the freshness of basil for a delightful pasta experience.
Ingredients:
– 12-16 cannelloni tubes
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1/4 cup sun-dried tomatoes, finely chopped
– 1 egg, beaten (for sealing the pasta)
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, chopped basil, and sun-dried tomatoes. Mix well to combine.
4. Stuff each cooked pasta tube with the ricotta mixture, leaving a small border at the top. Seal the pasta by brushing the edges with beaten egg.
5. Place stuffed cannelloni in a baking dish, seam-side down. Cover with marinara sauce and shredded mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: 20-25 minutes
Lamb and Mint Cannelloni with Yogurt Sauce
A refreshing twist on traditional cannelloni, this recipe combines the rich flavors of lamb and mint with a tangy yogurt sauce. Perfect for a summer evening or a special occasion.
Ingredients:
– 12 lasagna sheets
– 1 pound ground lamb
– 1/4 cup chopped fresh mint leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, beaten
– Salt and pepper to taste
– Yogurt sauce (see below)
– Grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna sheets according to package instructions.
3. In a mixing bowl, combine lamb, mint, onion, garlic, and egg. Season with salt and pepper.
4. Stuff each lasagna sheet with the lamb mixture and place in a baking dish.
5. Bake for 25-30 minutes or until the filling is cooked through.
6. Serve warm with yogurt sauce (see below).
Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 tablespoons chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl and mix well. Refrigerate until serving time.
Cooking Time: 25-30 minutes
Summary
Get ready to impress your guests with these mouth-watering cannelloni recipes! From classic beef and ricotta to spinach and mushroom, there’s something for every occasion. Discover creamy baked dishes like three-cheese cannelloni and roasted vegetable cannelloni, or try seafood-inspired options like seafood cannelloni with white wine sauce. For a twist, try spicy sausage and tomato, butternut squash and sage, or pumpkin and gorgonzola. With so many flavors to choose from, you’ll never get bored with these delicious cannelloni recipes!
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