Best 3 Italian Baked Cannelloni Recipes

Indulge in a culinary masterpiece with our Italian Baked Cannelloni, a delectable dish that combines the richness of Italian flavors with the comforting goodness of pasta. This classic Italian dish features large pasta tubes filled with a savory mixture of ricotta, spinach, and ground beef, then smothered in a velvety tomato sauce and baked to perfection. With its enticing aroma and explosion of flavors, our Italian Baked Cannelloni is sure to become a favorite among pasta enthusiasts.

This article presents two variations of this beloved dish: a traditional Italian Baked Cannelloni and a vegetarian-friendly Spinach and Ricotta Cannelloni. Both recipes provide step-by-step instructions, ensuring that home cooks of all skill levels can achieve restaurant-quality results.

The traditional Italian Baked Cannelloni features a hearty filling of ground beef, sautéed spinach, ricotta cheese, and Parmesan cheese, complemented by a rich tomato sauce. The vegetarian Spinach and Ricotta Cannelloni offers a lighter yet equally flavorful alternative, with a filling of creamy ricotta, spinach, Parmesan cheese, and fresh herbs.

To complete the experience, both recipes offer suggestions for the perfect side dishes to accompany the cannelloni. From a simple green salad to garlic bread or roasted vegetables, these accompaniments enhance the overall meal and create a complete and satisfying dining experience.

Whether you're a seasoned cook or new to Italian cuisine, our Italian Baked Cannelloni recipes will guide you through the process of creating this timeless dish. With its combination of classic flavors and modern variations, this recipe is sure to impress your family and friends. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to Italy!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CANNELLONI

Baked Cannelloni image

Provided by Food Network

Categories main-dish

Yield 4 to 6 Servings

Number Of Ingredients 13

Ingredients

1 19oz pkg Johnsonville Italian Sausage links, decased
2 tbsp Olive oil
1 med Onion, finely chopped
4 oz Mushrooms, finely chopped
12 oz Mozzarella cheese, cubed or shredded
2 Egg yolks
6 tbsp Butter
6 tbsp Flour
3 cups Milk, (not skim)
12 Cannelloni pasta shells
1/2 cup Grated mozzarella
1/4 cup Shredded parmesan
1 tsp Dried Oregano

Steps:

Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
To make a bechamel sauce:
Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
Preheat oven to 400*. Spread 3/4 cup of the reserved bechamel sauce on the bottom of a 9x13" oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
Nestle the cannelloni in the sauce and cover with remaining bechamel sauce.
Top with mozzarella and parmesan cheese and a sprinkling of oregano.
Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

ITALIAN CANNELLONI

Italian Cannelloni image

I'v had this recipe for 20 years. It was given to me by my Brother in laws mother (Italian). I have on occassion substitued the ground beef and pork for ground chicken and/or turkey. Everyone in my family drools when they know I'm making it.

Provided by tigra

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic (about 2 cloves)
1 1/2 lbs ground beef
1/2 lb ground pork
1/2 cup grated parmesan cheese
2 tablespoons cream or 2 tablespoons milk
2 eggs, slightly beaten
1 teaspoon oregano
1 dash pepper
200 g cannelloni tubes or 200 g manicotti, can be used
796 ml spaghetti sauce or 796 ml homemade spaghetti sauce
2 tablespoons butter or 2 tablespoons margarine

Steps:

In oil in a large frypan, cook and stir onion, garlic until the onion is tender.
Add beef and pork and continue cooking until beef is brown. Remove from heat and drain excess oil.
Mix in half the parmesan cheese, cream, eggs and seasonings.
When cool enough to handle, stuff uncooked cannelloni noodles with mixture. Spread a thin layer of sauce on the bottom of a 3.5 litre pan. Arrange stuffed cannelloni in a single layer and pour remaining sauce over, being certain to cover all the pasta.
Sprinkle with the remaining parmesan and dot with butter.
Cover with foil and bake at 375 F for 55 -60 minutes or until tender when pierced with a fork. (during last 10 minutes shredded mozzeralla can be sprinkled on top and the foil removed if desired.).

Nutrition Facts : Calories 1041.3, Fat 64.6, SaturatedFat 24.2, Cholesterol 333.3, Sodium 1424.2, Carbohydrate 53, Fiber 1, Sugar 19.2, Protein 59.2

ITALIAN BAKED CANNELLONI

Italian Baked Cannelloni image

This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.

Provided by MARBALET

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 6

Number Of Ingredients 18

Ingredients

½ cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed
2 tablespoons butter
1 onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells

Steps:

In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Nutrition Facts : Calories 889.8 calories, Carbohydrate 47.4 g, Cholesterol 198.4 mg, Fat 58.1 g, Fiber 3.2 g, Protein 37.4 g, SaturatedFat 23.5 g, Sodium 826.1 mg, Sugar 12.1 g

Tips:

Use a variety of cheeses for the filling, such as ricotta, mozzarella, and Parmesan. This will give the cannelloni a rich and flavorful filling.
Spinach and ricotta filling can be made ahead of time and stored in the refrigerator for up to 3 days. This will save time when you're ready to assemble the cannelloni.
If you don't have a piping bag, you can use a zip-top bag with the corner cut off to pipe the filling into the cannelloni tubes.
Be careful not to overcook the cannelloni, as this will make them tough. Bake them until they are heated through and the cheese is melted and bubbly.
Serve the cannelloni immediately with your favorite sauce. Marinara sauce is a classic choice, but you can also use Alfredo sauce, pesto sauce, or any other sauce you like.

Conclusion:

Baked cannelloni is a delicious and versatile dish that can be enjoyed by people of all ages. With its creamy filling, crispy pasta shell, and flavorful sauce, it's sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting dish to try, give baked cannelloni a try. You won't be disappointed.