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Three Cheese Cannelloni recipe

Three Cheese Cannelloni recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Cannelloni

This is a hearty, creamy and delicious Italian pasta dish. Cannelloni tubes are stuffed with a seasoned mixture of ricotta, mozzarella and Monterey Jack cheese, before being baked in a tomato sauce.

303 people made this

IngredientsMakes: 6 - 8 servings

  • 225g cannelloni pasta
  • 450g ricotta cheese
  • 175g grated mozzarella cheese, divided
  • 175g grated Monterey Jack cheese
  • 2 tablespoons soured cream
  • 40g dried breadcrumbs, seasoned
  • 4 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • 250g tomato based pasta sauce, such as Dolmio's bolognese sauce

MethodPrep:25min ›Cook:40min ›Ready in:1hr5min

  1. Preheat oven to 180 C / Gas 4.
  2. In a large bowl, combine ricotta cheese, 115g mozzarella cheese, Monterey Jack cheese, soured cream, breadcrumbs, parsley and salt and pepper to taste; mix well.
  3. In a 23x33cm or similar sized baking dish, spray dish with oil and cover bottom of dish with a thin film of pasta sauce.
  4. Fill each cannelloni tube with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
  5. Bake in preheated oven uncovered for 40 minutes; serve.

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Reviews & ratingsAverage global rating:(327)

Reviews in English (244)


This is really good, but you can cut down on cooking time by not cooking the manicotti, stuff them "raw", so to speak. Add a cup of water to your spag. sauce....heating it in the microwave before you are ready to bake your pasta.....pour over your manicotti before baking...cover and bake!!!!!-17 Jan 2002

by Aaron Geiger

This dish would garner more compliments if just a little care went into the sauce. Chop up some onions, and saute them in olive oil for a couple of minutes on high heat, throw in minced garlic for another minute. Add some fresh basil for one more minute, and top with shredded or julienned carrot. Stir in your saute with the sauce before adding to the pan of pasta; you'll add more volume, more flavor, and the dish will look even nicer. Plain "spaghetti sauce" reminds me of a cafeteria, and should be avoided! (Bonus: throw on a very small portion of grated asiago on the dish in the last ten minutes, and finish off uncovered. The cheese will brown slightly.)-24 Feb 2007


Very good! Based on previous complaints of this dish being bland, I used 1/4 cup fresh, shredded spinach (instead of parsely) added 1/2 tsp garlic salt and 1/2 tsp garlic powder to the cheese mix. Very tasty turnout! My only complaint is filling the pasta...very messy and somewhat time consuming. Overall, good and will make again!-23 Aug 2002

This is my first attempt at making Cannelloni Mixed Vegetables and Three Cheese Cannelloni. I saw several recipes on my friends blogs and adapted this to the way my family likes it. This Cannelloni Mixed Vegetables and Three Cheese Cannelloni recipe was a hit with my young son and his friends.


  • 4 cups of fresh or frozen spinach
  • 2 cups of fresh or frozen mixed vegetables (I used carrots, beans, peas, sweetcorn and peppers)
  • 1 Medium Onion
  • 3-4 cloves of Small Garlic
  • 500 grams of blended tomatoes (I used a can but you can use fresh or canned)
  • 1 Large tablespoon of tomato puree
  • 1 Tub 250 gms Ricotta Cheese
  • 125 gms of fresh mozzarella cheese
  • 1 teaspoon Salt for the filling and 1 teaspoon for adding to the water which you need when you precook the cannelloni.
  • 1/2 teaspoon of chilly powder
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of turmeric
  • 15 Cannelloni Tubes
  • 200 gms Grated Cheddar cheese
  • I tablespoon cooking Oil


1. Heat the oil and add in the onions and garlic and cook for 2 minutes.

2. Add in the spinach, mixed vegetable, tomatoes and tomato puree plus the spices – salt, chilly powder, cumin powder, turmeric.

4. Once cooked, blend all the vegetables using a blender.

5. Allow the mixture to cool.

6. Now boil some water, add 1 teaspoon of salt to it and precook the cannelloni for about 4-5 minutes.

7. Mix the ricotta cheese and mozzarella cheese in a mixing bowl.

8. Take 1 cup of the cooked vegetables and add it to the cheese mix.

9. Mix the cheese and vegetable puree. Now your stuffing is ready.

10. Using a very small teaspoon, scoop the mixture and stuff the cannelloni tubes.

11. Place the tubes in an oven proof dish.

15. Cover the dish with aluminum foil and cook it in the oven at 180 Degrees C for 15-20 minutes depending on the size of your oven.

16. Serve it Cannelloni Mixed Vegetables and Three Cheese Cannelloni hot with plenty of salad. The Cannelloni Mixed Vegetables and Three Cheese Cannelloni was absolutely delicious and got the seal of approval from my family.

Spinach and Ricotta Cannelloni

This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians.

I make it often throughout most of the year, except perhaps at the very height of summer. Yes, I love cannelloni that much!

What is cannelloni??

Cannelloni is a tube shaped dry pasta about 7 cm / 3″ long and 2cm / 2/3″ wide. It is stuffed with filling, covered in a sauce and cheese then baked. It does not need to be cooked before filling, it softens when baked in the oven.

The most common variety is a spinach and ricotta filling topped with a tomato sauce which is the version I am sharing today.

What’s the difference between cannelloni and manicotti?

Manicotti is also a dry paste tube. It’s the Italian-American version of cannelloni. The difference is that manicotti is larger with ridges, whereas cannelloni is smooth.

The spinach and ricotta filling in this recipe fills 18 – 22 cannelloni tubes, or 10 – 12 manicotti tubes.

There are two ways to make cannelloni:

rolling the filling up in fresh lasagna sheets

I like using the tubes – partly because they are more cost effective. And also because I like the size – a better filling to pasta/sauce/cheese ratio. Lasagna sheets are thicker and you need a double layer where the sheets overlap to seal in the filling and inevitably, the cannellonis end up bigger.

Three-Cheese Chicken Cannelloni

Place spinach and mushrooms in a microwave-safe bowl. Microwave for 1 minute, until softened. Blot thoroughly, removing excess liquid. Add ricotta cheese, Parm-style topping, 1/2 tsp. garlic, nutmeg, salt, and pepper. Mix well and set aside.

Place one chicken cutlet in a large sealable plastic bag and, removing as much air as possible, seal bag. Carefully pound chicken through the bag with a meat mallet or heavy can, until uniformly about 1/3-inch thick. Repeat with second cutlet.

Lay cutlets flat and spread evenly with veggie-cheese mixture. Starting with a longer side, roll up one cutlet (not too tightly or the filling will ooze!), and secure with toothpicks. Place in a baking pan sprayed with nonstick spray. Repeat with second cutlet. Cover pan with foil.

Bake in the oven for 20 minutes.

Meanwhile, in a small bowl, combine tomatoes, onion, Italian seasoning, and remaining 1/2 tsp. garlic. Mix well and set aside.

Break string cheese into thirds and place in a food processor or blender -- blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.

Remove pan from the oven, and carefully remove foil. Spoon seasoned tomatoes equally over chicken, and sprinkle shredded/grated string cheese evenly over tomatoes. Return to the oven (uncovered) and bake for 15 minutes, or until chicken is cooked through and cheese on top has melted. Remove toothpicks and enjoy!

Pumpkin & Three Cheese Cannelloni

This is just fall in a pan! It is a great way to use any extra pumpkin you have this season.


  • ¼ cups Butter
  • ½ cups Flour
  • 1-½ cup Milk
  • ¼ cups Freshly Grated Parmesan Cheese
  • 1 pinch Nutmeg
  • 1 Tablespoon Olive Oil
  • ½ whole Small White Onion, Minced
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Chopped Sage
  • 1 can (15oz Can) Pumpkin Puree
  • 1 cup Ricotta Cheese
  • 1 package (200g Package) No-Boil Cannelloni
  • 2 cups Grated Mozzarella Cheese
  • Salt And Pepper, to taste


Preheat your oven to 375 F and grease a 9×13 baking pan.

In a saucepan over medium high heat, melt butter. Then add the flour and whisk together until combined. While whisking, add in the milk and continue mixing until smooth. Add the Parmesan and nutmeg and season with salt and pepper to taste. Now you have a flavorful bechamel sauce! Set aside and cover the pan to keep warm.

In another saucepan, heat the olive oil over medium high heat. Add the minced onion and garlic and cook until softened, stirring often for about 4-5 minutes. Add the sage and saute one minute. Add the pumpkin puree and mix together. Add the ricotta cheese and mix until thoroughly combined, season with salt and pepper to taste. Remove from heat and scoop the mixture into a Ziplock bag. Press all the air out of the bag and seal it closed. Snip one bottom corner off the bag. Set aside for a moment.

Spread about 1/4 of the bechamel in the bottom of the baking pan. Using the Ziplock bag of pumpkin filling, point the cut corner of the bag into the first cannelloni and squeeze the bag of filling until the entire pasta tube is filled. Set the filled cannelloni into the bechamel in the baking pan. Repeat until you are out of filling. Make sure the cannelloni are arranged evenly and then top with the remaining bechamel sauce. Top with mozzarella cheese.

Cover the pan with aluminum foil and bake for 20 minutes then remove foil and bake for another 15-20 minutes. Remove pan from the oven and allow it to cool slightly before cutting into squares and serving!

Ham and Cheese Cannelloni

Preheat the oven to 400 degrees . In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Slowly whisk in the heavy cream and cook, stirring continuously, until thickened, about 5 minutes. Set the cream sauce aside then stir in the salt.

In a medium bowl, combine the ricotta and mozzarella and the egg.

Spread a thin layer of the cream sauce (about 1 1/2 cups) in the bottom of a 9-by-9-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.

Spoon the remaining cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

Three-cheese cannelloni

Allow the pancake batter to rest for 30 minutes. Heat a 20 cm nonstick pan, pour in 1⁄4 cup batter and cook on one side only until set but not browned. Repeat wth the remaining batter, separating the pancakes with sheets of baking paper.

To make the tomato sauce, gently soften the onion and garlic in the olive oil. Crush the tomatoes with the juice and add with the remaining ingredients. Simmer, almost covered, fairly briskly, stirring occasionally, for 20–30 minutes, or until slightly reduced and thick. Check the seasoning. Blend until fairly smooth.

Spoon 2 T filling down the centre of the cooked side of each pancake and roll up. Spoon half the sauce into a lightly oiled ovenproof dish (about 25 x 15 cm), then place the filled pancakes on top. Spoon over the remaining sauce and sprinkle with the Parmesan.

Bake at 190°C for 20 minutes, or until hot and bubbling. Add a sprinkling of parsley and pass around the extra Parmesan at the table.

Cook's note: Wrap these easy-to-make pancakes around a delicious cheesy filling.

Recipe by: Phillippa Cheifitz View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

The recipe for cannelloni stuffed with meat


For the pasta: 11 oz flour type 00, 3 eggs.

For the filling : 1 rib of celery, 3 carrots, 1 onion, 2 cloves of garlic, 7 oz ground beef, 5 oz sausage, 1 egg, extra-virgin olive oil, salt, pepper, nutmeg, half a glass of red wine.

For the sauce: 17 oz tomato puree, 1 clove of garlic, extra-virgin olive oil, salt, fresh basil.

For béchamel (optional): 2 ½ oz butter, 1 oz flour, 2 cups milk, nutmeg, salt.

First, form a fountain with the flour and then add the eggs and begin to knead until you get a smooth and uniform mixture.

Make a ball of it, cover it with film and leave it to rest for 1 hour in the fridge.

Fry the garlic in a little oil in a pan and then add the tomato sauce and a pinch of salt.

Cook for 15 minutes, until the sauce thickens. Scent with a basil leaf and set aside. Now prepare the béchamel.

Put the butter in a pan, melt it and then add the flour. Mix well with a whisk and then slowly add the milk, salt, and nutmeg.

Continue stirring until the cream thickens.

Now comes the filling: sweat the finely chopped onion and garlic in a little oil.

Add the chopped celery, carrots and then the minced meat.

Remove the sausage’s casing, break up the meat with your hands, and add it to the fried onions.

Add the wine, salt, pepper, nutmeg and cook for 15 minutes.

Off the heat, add the egg and mix well.

Take the pasta from the fridge, divide it in half and start to roll it out with the pasta roller until you get sheets that are 2 mm thick.

Cut it into 6 x 2¾ inch rectangles that you will blanch one by one for a few seconds in a saucepan with salted water.

Roll out the sheets on a cloth, stuff them with a little filling and roll them upon themselves.

Butter a baking pan, arrange the cannelloni one at a time, cover with the tomato sauce and, if you want, with the béchamel sauce.

Roasted Squash, Spinach and Three-Cheese Cannelloni

Hazelnuts add crunch to the soft, rich filling in this vegetarian entree &ndash guaranteed to please cheese lovers, too.


Bechamel Sauce:
  • 2 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 1/4 cups milk (approx)
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups shredded Gruyère cheese
Spinach filling:
  • 1 bag spinach trimmed
  • 4 green onions finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon each salt and pepper
Squash filling:
  • 1 butternut squash (about 1-1/4 lb/625 g)
  • 4 garlic cloves
  • 1/2 onion cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh sage
  • 3/4 cups coarsely chopped toasted hazelnuts

Nutritional facts Per serving: about

  • Sodium 446 mg
  • Protein 22 g
  • Calories 503.0
  • Total fat 25 g
  • Cholesterol 94 mg
  • Saturated fat 10 g
  • Total carbohydrate 49 g
  • Iron 26.0
  • Folate 74.0
  • Calcium 43.0
  • Vitamin A 96.0
  • Vitamin C 18.0


Squash Filling: Peel and cube squash to make about 4 cups (1 L) place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper roast in 425°F (220°C) oven until tender, about 40 minutes. Let cool.

In food processor, puree together squash mixture, ricotta, Parmesan cheese and sage scrape into bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in hazelnuts. Set aside.

Spinach Filling: Rinse spinach shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until wilted, about 5 minutes drain in colander. Let cool squeeze out liquid and chop spinach. In bowl, mix together spinach, green onions, oil, salt and pepper set aside.

B?amel Sauce: In saucepan, melt butter over medium heat whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk bring to boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat whisk in 2 cups (500 mL) of the Gruy? cheese until smooth. (Make-ahead: Transfer to airtight container place plastic wrap directly on surface. Cover and refrigerate for up to 24 hours. Whisk in up to 1/4 cup/50 mL more milk if too thick to spread, if desired.) Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish. Set aside.

Soak lasagna noodles in cold water until pliable, about 2 minutes. Blot dry on tea towel. Cut each sheet into two 6-1/2- x 4-inch (16 x 10 cm) rectangles, reserving trimmings for another use, such as in soup.

Spread scant 3 tbsp (50 mL) squash filling along 1 short side of each rectangle, leaving 1/2 inch (1 cm) uncovered at ends. Top with scant 2 tbsp (25 mL) spinach filling roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top sprinkle with remaining Gruy?. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Bake on rimmed baking sheet in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

Watch the video: Tasty Three Cheese Cannelloni Recipe with Chopped Italian Salad (May 2022).