When it comes to Italian-American cuisine, few dishes evoke nostalgia and comfort like a warm, cheesy plate of cannelloni. This classic pasta dish, characterized by cylindrical tubes of fresh pasta wrapped around fillings of meat, cheese, or vegetables, has been a staple at family gatherings and holiday meals for generations.
In this article, we’ll take you on a culinary journey through the world of cannelloni, exploring 20 mouthwatering recipes that cater to every taste and occasion. From classic beef and ricotta combinations to vegetarian and vegan options, seafood-inspired creations, and even gluten-free variations, we’ve got you covered. Whether you’re a pasta aficionado or just looking for inspiration for your next dinner party, this collection of cannelloni recipes is sure to satisfy your cravings and leave you wanting more.
Classic Beef and Ricotta Cannelloni
A timeless Italian classic, this recipe combines tender beef ragù with creamy ricotta cheese and wrapped pasta for a satisfying comfort food dish.
Ingredients:
– 12-16 cannelloni tubes
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup ricotta cheese
– 1 egg, beaten
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
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, cook ground beef until browned, breaking up with a spoon as it cooks.
4. Add onion, garlic, crushed tomatoes, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
5. In a bowl, combine ricotta cheese, beaten egg, basil, salt, and pepper. Mix well.
6. Stuff each cannelloni tube with the ricotta mixture, followed by a spoonful of beef ragù.
7. Place filled tubes in a baking dish and top with Parmesan cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Spinach and Ricotta Stuffed Cannelloni
This Italian-inspired dish is a classic comfort food that’s perfect for a special occasion or a cozy night in. Fresh spinach and creamy ricotta cheese are the stars of this show, wrapped up in tender pasta tubes.
Ingredients:
– 12-16 cannelloni tubes
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, lightly 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 mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
4. Stuff each cooked cannelloni tube with the spinach-ricotta mixture.
5. Place stuffed cannelloni in a baking dish, cover with marinara sauce, and top with mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Creamy Mushroom Cannelloni Bake
This rich and creamy pasta bake combines tender cannelloni tubes with a savory mushroom filling, topped with melted mozzarella cheese.
Ingredients:
– 1 (12 oz) package cannelloni tubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup cream
– 1 tsp dried basil
– 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; set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender. Add Parmesan cheese and cook for 1 minute.
4. Stir in cream and basil; season with salt and pepper.
5. In a 9×13-inch baking dish, arrange cooked cannelloni tubes. Pour mushroom mixture over top.
6. Top with mozzarella cheese.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Chicken and Pesto Cannelloni
Transform classic cannelloni into a flavorful Italian-inspired dish by filling pasta tubes with chicken, pesto, and ricotta cheese. This rich and satisfying meal is perfect for a cozy night in.
Ingredients:
– 8 oz cannelloni pasta
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/2 cup pesto sauce
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a mixing bowl, combine chicken, pesto, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff cooked pasta tubes with the chicken-pesto mixture.
5. Place filled cannelloni on a baking dish and bake for 20-25 minutes or until golden brown.
6. Serve warm, garnished with fresh basil leaves.
Cooking Time: 20-25 minutes
Vegetable Lasagna-Style Cannelloni
A creative twist on traditional cannelloni, this recipe combines the flavors of lasagna with the convenience of a casserole. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12-15 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup mixed sautéed vegetables (e.g. spinach, bell peppers, zucchini, mushrooms)
– 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.
3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
4. Add the mixed sautéed vegetables to the cheese mixture and stir to combine.
5. Stuff each cooked lasagna noodle with the vegetable-cheese mixture.
6. Place stuffed noodles in a 9×13-inch baking dish and cover with marinara sauce and shredded mozzarella cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Seafood Cannelloni with White Wine Sauce
A creamy, flavorful twist on the classic Italian dish, this seafood cannelloni recipe combines tender pasta tubes with a rich white wine sauce and a medley of succulent seafood.
Ingredients:
– 12-16 cannelloni tubes
– 1 pound mixed seafood (shrimp, scallops, cod), cooked and chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (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 olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add seafood, white wine, heavy cream, thyme, salt, and pepper. Stir to combine.
5. Bring sauce to a simmer; reduce heat to low and let cook for 5-7 minutes or until slightly thickened.
6. Stuff each cannelloni tube with the seafood mixture. Place in a baking dish and top with additional white wine sauce (if desired).
7. Sprinkle with Parmesan cheese (if using). Bake for 15-20 minutes or until golden brown.
Cooking Time: 30-40 minutes
Four-Cheese Cannelloni with Béchamel
This rich and satisfying dish is a masterclass in cheesy, pasta-filled comfort. By combining four artisanal cheeses with a velvety Béchamel sauce, you’ll create a show-stopping main course that’s sure to impress.
Ingredients:
– 12-16 cannelloni tubes
– 1 cup grated Parmesan cheese
– 1/2 cup grated Gruyère cheese
– 1/4 cup grated Cheddar cheese
– 1/4 cup crumbled Ricotta cheese
– 2 cups Béchamel sauce (see below)
– Fresh parsley, chopped (optional)
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 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 bowl, combine Parmesan, Gruyère, Cheddar, and Ricotta cheese.
4. Stuff each cooked cannelloni tube with the cheese mixture.
5. Place filled tubes in a baking dish and pour over Béchamel sauce.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Eggplant and Mozzarella Cannelloni
Eggplant and Mozzarella Cannelloni: A Creative Twist on a Classic Italian Dish
This recipe combines the richness of eggplant with the creaminess of mozzarella to create a unique and delicious take on traditional cannelloni.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 8 oz fresh mozzarella cheese, shredded
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 tsp dried oregano
– Salt and pepper to taste
– 12 lasagna noodles
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together ricotta cheese, mozzarella cheese, chopped onion, minced garlic, salt, and pepper.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Cook lasagna noodles according to package instructions. Drain and set aside.
5. In a 9×13-inch baking dish, spread a layer of tomato sauce on the bottom. Arrange 4 cooked lasagna noodles on top of the sauce.
6. Spoon the eggplant-mozzarella mixture over the noodles, followed by a sprinkle of shredded mozzarella cheese.
7. Repeat steps 5-6 two more times, finishing with a layer of tomato sauce and mozzarella cheese on top.
8. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Butternut Squash Cannelloni with Sage Butter
This seasonal twist on traditional cannelloni fills tender pasta tubes with a rich and creamy roasted butternut squash filling, topped with a fragrant sage butter. Perfect for a cozy fall dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz fresh pasta sheets
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh sage leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in olive oil with chopped onion and garlic until tender.
3. Cook pasta sheets al dente; drain and set aside.
4. Combine roasted squash, Parmesan cheese, and beaten egg.
5. Stuff cooked pasta tubes with squash mixture and place on a baking sheet.
6. Drizzle with melted butter and top with sage leaves.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Turkey and Cranberry Cannelloni
This unique take on traditional cannelloni combines the flavors of turkey, cranberries, and creamy cheese to create a deliciously different pasta dish.
Ingredients:
– 12-16 lasagna noodles
– 1 pound ground turkey
– 1/2 cup cooked cranberry sauce
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine ground turkey, cranberry sauce, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff each cooked noodle with the turkey-cranberry mixture, leaving a small border around the edges.
5. Place stuffed noodles in a baking dish and top with additional ricotta cheese and grated Parmesan cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Gluten-Free Cannelloni with Quinoa and Spinach
This recipe offers a gluten-free take on the traditional Italian dish, substituting quinoa for pasta and adding nutritious spinach to the filling. The result is a flavorful, satisfying meal that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked quinoa
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 pound ground beef or turkey
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions.
3. In a skillet, sauté onion and garlic until softened. Add ground beef or turkey and cook until browned. Stir in spinach and marinara sauce. Season with salt and pepper.
4. To assemble the cannelloni, place cooked quinoa on a flat surface. Place about 1/2 cup of the meat mixture along the center of the quinoa, leaving a small border at each end.
5. Roll up the quinoa tightly, then place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Top with marinara sauce and mozzarella cheese. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 30 minutes
Spicy Sausage and Tomato Cannelloni
This recipe combines the flavors of spicy sausage and fresh tomatoes with the comfort of creamy pasta. Perfect for a weeknight dinner or a special occasion, this dish is sure to satisfy.
Ingredients:
– 12-16 cannelloni tubes
– 1 pound spicy Italian sausage, casings removed
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced
– 1 cup grated Parmesan cheese
– 1 cup ricotta cheese
– 1 egg, beaten
– 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, cook sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add onions and garlic to the skillet and cook until softened.
5. Stir in tomatoes and season with salt and pepper. Simmer for 10-15 minutes.
6. In a bowl, combine Parmesan and ricotta cheese. Beat in egg and season with salt and pepper.
7. Stuff cooked cannelloni tubes with sausage mixture and top with cheese mixture.
8. Place stuffed pasta in a baking dish and cover with aluminum foil.
9. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 30-40 minutes
Lobster and Crab Cannelloni in Cream Sauce
Lobster and Crab Cannelloni in Cream Sauce Recipe
Elevate your pasta game with this decadent lobster and crab cannelloni dish, smothered in a rich and creamy sauce.
Ingredients:
– 12 oz lobster meat (cooked)
– 8 oz jumbo lump crab meat
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tsp dried basil
– Salt and pepper to taste
– 12 cannelloni pasta tubes
– 2 cups cream sauce (see below)
– Freshly ground black pepper, for serving
Cream Sauce:
– 2 tbsp butter
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine lobster meat, crab meat, ricotta cheese, Parmesan cheese, parsley, basil, salt, and pepper. Mix well.
3. Stuff each cannelloni pasta tube with the lobster-crab mixture.
4. Place the stuffed cannelloni in a baking dish, seam-side down.
5. Pour the cream sauce over the cannelloni.
6. Bake for 20-25 minutes or until golden brown.
7. Serve hot, sprinkled with black pepper.
Enjoy your Lobster and Crab Cannelloni in Cream Sauce!
Roasted Red Pepper and Goat Cheese Cannelloni
Roasted Red Pepper and Goat Cheese Cannelloni: A Twist on a Classic
Elevate your pasta game with this creamy, flavorful take on traditional cannelloni. The sweetness of roasted red peppers pairs perfectly with the tanginess of goat cheese, making for a unique and delicious twist.
Ingredients:
– 12-16 cannelloni tubes
– 2 large red bell peppers
– 1/4 cup goat cheese, crumbled
– 1/4 cup ricotta cheese
– 1 egg, beaten
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast red bell peppers in the oven for about 30-40 minutes, or until charred.
3. Allow peppers to cool, then peel off skin, discarding seeds and membranes. Chop into strips.
4. In a mixing bowl, combine goat cheese, ricotta cheese, egg, Parmesan cheese, salt, and pepper.
5. Stuff each cannelloni tube with the cheese mixture, followed by a few pieces of roasted red pepper.
6. Place filled tubes in a baking dish, seam-side down. Cover with aluminum foil.
7. Bake for 25-30 minutes, or until pasta is cooked through.
8. Remove foil and top with additional grated Parmesan cheese. Return to oven for an additional 5-10 minutes, or until golden brown.
Cooking Time: Approximately 45-50 minutes
Pumpkin and Ricotta Cannelloni with Nutmeg
This autumnal twist on the classic Italian dish combines the warmth of pumpkin and nutmeg with the creamy richness of ricotta cheese, all wrapped up in tender cannelloni pasta.
Ingredients:
– 12-16 oz cannelloni pasta
– 1 small pumpkin (about 2 lbs), cooked and mashed
– 8 oz ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tsp ground nutmeg
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni pasta according to package instructions.
3. In a mixing bowl, combine mashed pumpkin, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked cannelloni with the pumpkin-ricotta mixture, leaving a 1-inch border at the top.
5. Place stuffed cannelloni in a baking dish, seam-side down.
6. Sprinkle nutmeg over the top of the cannelloni.
7. Bake for 25-30 minutes or until golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Mexican-Style Cannelloni with Black Beans and Corn
This recipe puts a flavorful twist on the classic Italian dish by filling cannelloni tubes with a savory blend of black beans, corn, and spices. The result is a vibrant, vegetarian main course that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 12-16 cannelloni tubes
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup grated cheddar cheese (optional)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes, drained
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in black beans, corn, cumin, salt, and pepper. Cook for 1-2 minutes.
5. Combine cooked cannelloni tubes with the bean and corn mixture.
6. Transfer to a baking dish, top with grated cheese (if using), and bake for 20-25 minutes or until heated through.
Cooking Time: 25-30 minutes
Prosciutto and Asparagus Cannelloni
Elevate your pasta game with this creative take on classic cannelloni, featuring the sweetness of asparagus and the saltiness of prosciutto.
Ingredients:
– 8-10 cannelloni tubes
– 1 pound fresh asparagus, blanched and chopped
– 6 slices prosciutto, thinly sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup ricotta cheese
– 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 pan, heat olive oil over medium-high heat. Add chopped onion and cook until translucent. Add minced garlic and cook for an additional minute.
4. Combine cooked asparagus, prosciutto, Parmesan, and ricotta cheese in the pan. Season with salt and pepper to taste.
5. Stuff each cannelloni tube with the prosciutto-asparagus mixture.
6. Place stuffed tubes in a baking dish and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Wild Mushroom and Truffle Cannelloni
Experience the rich flavors of the forest with this decadent cannelloni recipe featuring sautéed wild mushrooms and truffle essence. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12-16 lasagna sheets
– 1 cup mixed wild mushrooms (e.g., chanterelle, cremini, shiitake)
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup truffle essence 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 lasagna sheets according to package instructions.
3. In a skillet, sauté mushrooms with butter, onion, and garlic until tender.
4. Add truffle essence or shaved truffles; season with salt and pepper.
5. Spread a layer of mushroom mixture on each cooked lasagna sheet.
6. Roll up cannelloni and place seam-side down in a baking dish.
7. Top with Parmesan cheese and bake for 20-25 minutes, or until golden brown.
Cooking Time: 30-40 minutes
Lamb and Feta Cannelloni with Mint Yogurt Sauce
Lamb and Feta Cannelloni with Mint Yogurt Sauce Recipe
Experience the flavors of Greece and Italy combined with this unique lamb and feta cannelloni dish, topped with a refreshing mint yogurt sauce.
Ingredients:
– 8 oz ground lamb
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 egg
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– 12-16 cannelloni tubes
– Mint yogurt sauce (recipe below)
– Grated Parmesan cheese for serving (optional)
Mint Yogurt Sauce:
– 1 cup Greek yogurt
– 2 tbsp chopped fresh mint leaves
– 1 tsp honey
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine lamb, feta, onion, garlic, egg, and breadcrumbs. Season with salt and pepper.
3. Stuff each cannelloni tube with the lamb mixture, placing them in a baking dish as you go.
4. Cover with aluminum foil and bake for 30 minutes.
5. Remove foil and top with additional Parmesan cheese (if using). Return to oven and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
6. While the cannelloni is baking, prepare the mint yogurt sauce by combining all ingredients in a bowl. Refrigerate until ready to serve.
7. Serve the cannelloni hot, topped with the mint yogurt sauce.
Cooking Time: 40-45 minutes
Vegan Cannelloni with Tofu and Cashew Ricotta
Vegan Cannelloni with Tofu and Cashew Ricotta: A creamy, cheesy, and satisfying pasta dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 12-16 lasagna noodles (or cannelloni)
– 1 block extra-firm tofu, drained and crumbled
– 1 cup cashews
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup vegan ricotta cheese (see note)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a blender, combine tofu, cashews, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Spread a layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the tofu ricotta mixture over the noodles. Repeat with another layer of noodles and remaining tofu ricotta mixture.
6. Top with marinara sauce and vegan mozzarella cheese (optional). Bake for 30-40 minutes or until hot and bubbly.
Note: For vegan ricotta, soak cashews in water for 4 hours, then blend with 1/2 cup water, lemon juice, salt, and garlic until creamy.
Cooking Time: 30-40 minutes
Summary
Cannelloni lovers rejoice! This article presents 20 delectable cannelloni recipes for every occasion. From classic beef and ricotta to innovative vegan options, there’s something for everyone. Discover mouth-watering combinations like creamy mushroom, spinach and ricotta, and prosciutto and asparagus. Impress your guests with elegant options like lobster and crab in cream sauce or lamb and feta with mint yogurt. Or opt for comforting favorites like butternut squash and turkey with cranberry. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next meal.
