Real Recipes From Real Home Cooks ®

stuffed cannelloni

(1 rating)
Blue Ribbon Recipe by
Marian Arbour
Newcastle, ON

This recipe is a nice change using spinach, cheese, and a white sauce. Serve with a salad.

Blue Ribbon Recipe

Rich and savory, this stuffed cannelloni is a very flavorful Italian dish. Cannelloni shells are similar to manicotti shells, only smooth with no ridges. Beef is more traditional, but we loved the ham in this version. It adds a little smoky flavor to the spinach and ricotta cheese filling. On top is a thick and creamy homemade bechamel sauce. Serve with garlic bread and a side salad for a delicious Italian dinner.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For stuffed cannelloni

  • 8
    cannelloni tubes
  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 c
    fresh grated Parmesan cheese
  • 2 Tbsp
  • 10 oz
    frozen spinach. thawed and chopped
  • 1/2 c
    ricotta cheese
  • 1/2 c
    Feta cheese
  • 3/4 c
    cooked ham, chopped
  • pinch
    fresh grated nutmeg
  • 3 Tbsp
    heavy cream
  • 2 lg
    eggs, beaten
  • 1 md
    sweet red pepper chopped
  • 3 Tbsp
  • 1/4 c
    gluten free flour
  • 1 1/4 c
  • pinch
    freshly grated nutmeg
  • 1/4 c
    Parmesan cheese, to sprinkle over sauce

How To Make stuffed cannelloni

  • Sauteeing spinach in butter.
    To make the filling, melt the butter over low heat, squeeze out the water from the spinach, chop, and add to the pan. Cook for 3 to 4 minutes.
  • Ricotta, feta, Parmesan cheese, ham, heavy cream, eggs, nutmeg, and red pepper in skillet.
    Remove from heat and add the ricotta, feta, Parmesan cheese, ham, heavy cream, eggs, nutmeg, and red pepper. Mix till well combined.
  • Draining cooked pasta.
    Cook the pasta and olive oil until nearly tender about 10 to 14 minutes. Drain and set aside to cool.
  • Cooking butter and flour.
    To make the bechamel sauce, melt the butter, stir in the flour, and cook for 2 minutes.
  • Milk and nutmeg added to flour and butter.
    Then add the milk and nutmeg.
  • Piping filling into the pasta shell.
    Spoon the filling into a pastry bag and fill the pasta shells.
  • Filled pasta in a baking dish.
    Place into a casserole pan in just one layer.
  • Bechamel sauce poured over the pasta.
    Pour the sauce over the pasta.
  • Parmesan cheese sprinkled on top.
    Sprinkle with Parmesan cheese.
  • Stuffed Cannelloni baking in the oven.
    Bake in a 375F oven for 40 to 45 minutes.