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Cannelloni recipes - 6 recipes

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Top rated Cannelloni recipes

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To make the red sauce Heat oil on medium in a large casserole

  • 500 g-600g cannelloni tubes
  • for the red sauce
  • 2 400g cans chickpeas, drained
  • 2 400g cans diced tomatoes
  • 1 400g jar pasta sauce
  • 2 shallots, finely chopped
  • 2 carrots, finely chopped
  • 250 g button mushrooms, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup red wine
  • small bunch of fresh rosemary, leaves chopped
  • few sprigs of thyme
  • handful of oregano leaves, chopped
  • handful of basil leaves, torn
  • salt to taste
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 bay leaf
  • for the white sauce
  • 500 g spinach
  • 1/4 teaspoon ground nutmeg
  • 300 ml light cream
  • 400 ml sour cream
  • 1 1/4 cup freshly grated parmesan
  • grated zest of 1 lemon
  • juice of half a lemon
  • salt to taste
  • freshly ground black pepper
  • 1 teaspoon oil
  • for the topping
  • 1/4 cup freshly grated parmesan cheese
  • few sprigs of fresh rosemary
4.5/5 (13 Votes)

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Filled with roasted butternut squash, ricotta and Parmesan cheese and then topped with a decadent sage cream sauce,

  • Butternut Squash Cannelloni
  • 1 medium butternut squash
  • 2 tablespoon olive oil
  • 1 egg
  • 1 pound ricotta
  • 1 cup to 1 1/2 cup grated Parmesan cheese
  • Pinch nutmeg, freshly grated
  • Salt and freshly ground pepper, to taste
  • 13 ounce package fresh lasagna sheets
  • Sage Cream Sauce
  • 3 tablespoon butter
  • 1 shallot, finely chopped
  • Handful sage leaves, chopped
  • 1/4 cup flour
  • 1/4 cup wine
  • 2 cups chicken stock
  • 2 cups whipping cream
  • Salt and freshly ground pepper, to taste
  • Assembly
  • Butter, for greasing the pan
  • Grated Parmesan or pecorino cheese, for finishing the cannelloni
  • Handful chopped, toasted walnuts, for garnishing (optional)
  • 1 tsp. chopped sage, for garnishing (optional)
4.1/5 (45 Votes)

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Cannelloni with meat filling

  • For the pasta:
  • 2 cups all-purpose flour, plus more for working the dough
  • 2 large whole eggs
  • 1/4 cups extra-virgin olive oil
  • 3 tablespoons water
  • For the filling:
  • 1/4 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 1/2 pounds ground pork
  • 1 cup dry white wine
  • 2 medium carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons tomato paste
  • 1 quart hot chicken stock
  • 10 ounce bag fresh spinach, roughly chopped
  • 8 ounces mortadella, finely chopped
  • 2 cups Grana Padano or Parmigiano-Reggiano
  • 1/4 cup chopped fresh Italian parsley
  • Zest of 1 lemon
  • For the besciamella:
  • 1 quart low-fat or whole milk
  • 2 fresh bay leaves, or 3 dried bay leaves
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • Pinch freshly grated nutmeg
  • Pinch white pepper
  • 3 tablespoons grated Grana Padano or Parmigiano-Reggiano
  • For the assembly of the cannelloni:
  • 1 1/2 cups Marinara sauce
  • 1/2 cup grated Grana Padano or Parmigiano-Reggiano
4.3/5 (14 Votes)

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There's so much flavor going on with this recipe! Sweet butternut squash, fresh ricotta, hearty kale and the nutty,...

  • 1 medium butternut squash
  • 1 package good quality premade pasta sheets
  • 1 pound ricotta, drained of liquid
  • 1/4 cup of cooked kale, chopped, squeezed and drained, or substitute Swiss chard or spinach
  • 3/4 cup Parmesan or Pecorino Romano cheese, grated
  • 1 egg, slightly beaten
  • 1 garlic clove, finely chopped and smashed
  • Salt, to taste
  • Pepper, to taste
  • 1 lemon, zested
  • 1 stick unsalted butter
  • 10 sage leaves
  • 1/2 lemon, juiced
3.4/5 (9 Votes)

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Rich ricotta and succulent crab meat come together bechamel-based pasta dish

  • BECHAMEL SAUCE:
  • 1 (8-ounce) box cannelloni or manicotti pasta, about 12 shells
  • 1 cup whole milk ricotta cheese
  • 3/4 cup parmesan, grated, plus 1/4 cup for sprinkling
  • 1 egg yolk
  • 1/2 cup fresh basil leaves, chopped
  • 1 pound lump crab meat
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 5 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • pinch freshly grated nutmeg
4.1/5 (30 Votes)

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Prepare the Mindless Meat Sauce and chicken filling ahead of time and this will seem effortless

  • Chicken Filling
  • 3 large whole chicken breasts, cooked in oven. Reserve 1/2 cup pan juices for filling.
  • 2 tbsp. oil
  • 1/4 cup minced onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 2 tbsp. minced fresh parsley
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/8 tsp. nutmeg
  • 1/2 tsp. white pepper
  • 1 cup ricotta or creamed cottage cheese
  • 2 egg yolks
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chicken broth
  • Cheddar Sauce
  • 4 tbsp. melted butter
  • 5 tbsp. flour
  • 1 10 oz. can chicken broth
  • salt and pepper to taste
  • 1 cup grated cheddar cheese
  • 1 cup Mindless Meat Sauce (recipe follows)
  • 1/2 cup light cream
  • 1 pkg. Knorr’s Hollandaise sauce or your own recipe
  • 600 g Monterey Jack cheese, grated
  • 20 large Cannelloni shells or 2 pkgs. Catelli Express Cannelloni shells
  • Mindless Meat Sauce
  • 1 1/2 lbs ground beef
  • 1/4 tsp sage
  • 1/4 tsp oregano
  • 1/2 tsp pepper
  • 1 medium onion, finely chopped
  • 15 large mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 1 – 28 oz can tomatoes, chopped, with juice
  • 1 – 10 oz can tomato sauce
  • 1 – 5 1/2 oz can tomato paste
0/5 (0 Votes)

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