Best 2 Sweet Stuffed Cannelloni Recipes

Indulge in a culinary journey with our delectable Sweet Stuffed Cannelloni, a symphony of flavors that will tantalize your taste buds. This classic Italian dish features tender cannelloni pasta shells, generously filled with a sweet and savory ricotta mixture, then baked to perfection in a rich tomato sauce. Alongside the main recipe, we offer variations to cater to diverse dietary preferences, including a vegetarian option with spinach and ricotta filling, a meat-lover's delight with beef and sausage filling, and a unique seafood extravaganza with shrimp and crab filling. Each variation promises a distinct flavor profile that will leave you craving more. So, prepare to embark on a culinary adventure with our Sweet Stuffed Cannelloni and its enticing variations, ready to satisfy every palate.

Let's cook with our recipes!

CANNELLONI OR STUFFED SHELLS WITH VEAL AND SWEET SAUSAGE

Cannelloni or Stuffed Shells with Veal and Sweet Sausage image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons EVOO
8 ounces sweet Italian sausage meat with fennel
12 ounces ground veal
About 2 tablespoons fresh sage leaves, thinly sliced
2 to 3 cloves garlic, finely chopped
1 onion, finely chopped
Salt and freshly ground black pepper
One 10- to 12-ounce package chopped frozen organic spinach, defrosted and wrung dry in kitchen towel
1/3 cup dry white wine
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
Freshly grated nutmeg
2 egg yolks, lightly beaten
1 1/2 cups grated fontina cheese, such as Fontina Val d'Aosta
1 cup freshly grated Parmigiano-Reggiano
12 cannelloni dried pasta or 18 large pasta shells

Steps:

Bring a large pot of water to a boil.
Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.

SWEET STUFFED CANNELLONI

Sweet Stuffed Cannelloni image

I have been finding it difficult to find a cannelloni recipe that makes it a sweet dessert. I found this one on the Australian ABC NSW website, and thought it would be fun to try. I'll let you know how it goes!

Provided by Pikake21

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 cannelloni tubes
350 g fresh ricotta
1/2 cup brown sugar
1/4 cup pine nuts, lightly toasted
1 lemon, zest of
2 egg whites, lightly beaten
1/4 cup finely chopped of fresh mint
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1 candied clementine, finely chopped
1 cup pouring cream
2 teaspoons caster sugar
butter, for greasing

Steps:

Combine ricotta, brown sugar, pine-nuts, lemon zest, mint, nutmeg, cinnamon, candied clementine and egg white.
Carefully stuff cannelloni with filling and place in a buttered baking dish.
Cover with pouring cream and sprinkle with caster sugar.
Bake in a 190C oven for 25 minutes or until golden brown.
Suggestions:.
Serve one cannellone on a plate with fresh berries or a tablespoon of hot chocolate sauce, made by melting equal amounts of cream and chocolate over a low heat with a teaspoon of vanilla and a cinnamon stick.

Tips:

Prep the Cannelloni: Boil the cannelloni pasta sheets for 2-3 minutes or until they are pliable but still firm. Immediately transfer them to a bowl of cold water to stop the cooking process and prevent them from sticking together.
Make the Filling: Use high-quality ricotta cheese for a smooth and creamy filling. Mix in grated Parmesan cheese, chopped spinach, basil, and nutmeg for extra flavor. To add a touch of sweetness, use a combination of honey and cinnamon.
Stuff the Cannelloni: Place a spoonful of the filling onto each cannelloni sheet and roll it up tightly. Secure the ends with toothpicks or kitchen string to prevent them from unrolling during baking.
Bake the Cannelloni: Arrange the stuffed cannelloni in a baking dish and pour over the tomato sauce. Sprinkle with mozzarella cheese and bake in a preheated oven until the cheese is melted and bubbly, and the cannelloni is heated through.
Serve Hot: Cannelloni is best served hot, straight out of the oven. Garnish with fresh basil or parsley for an extra touch of flavor and color.

Conclusion:

Sweet stuffed cannelloni is a delightful and unique dish that combines the flavors of sweet and savory in a harmonious way. With its creamy ricotta filling, sweet tomato sauce, and crispy cannelloni shells, this dish is sure to impress your family and friends. Follow the tips and instructions in this recipe to create a delicious and satisfying meal that is perfect for special occasions or everyday dinners.