When I first saw this recipe, I knew I had to try it. And oh boy did the family love it

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Stuffed pasta is the best pasta! This baked stuffed cannelloni dish is the perfect dish for dinner anytime. Stuffed with creamy ricotta cheese, spinach and herbs and topped with tomato sauce and cheese...yes, please! Not only is this dish delicious to eat, it is simple to make!
"Baked Stuffed Cannelloni" is an Italian dish featuring large pasta tubes filled with diverse mixtures of cheese, meat, or vegetables, topped with sauce and baked to perfection. The term "cannelloni" originates from the Italian word "cannello," meaning "large reed" or "tube," reflecting the pasta's shape.
The dish's evolution within Italian home cooking traditions has resulted in a variety of fillings and sauces, showcasing the country's culinary creativity and emphasis on seasonal ingredients. While the precise origin is challenging to pinpoint, the concept of stuffing and baking pasta tubes has been a longstanding tradition in Italian cuisine, and variations like "manicotti" in the United States share similar roots in this culinary heritage.
When serving "Baked Stuffed Cannelloni," consider pairing it with thoughtfully chosen side dishes that enhance the dining experience. A fresh mixed greens salad, dressed with a light vinaigrette or a tangy tomato salad, provides a vibrant and refreshing accompaniment that balances the richness of the stuffed pasta. For a more indulgent option, garlic bread or a crusty baguette on the side can offer a satisfying element for dipping into the flavorful sauces. To incorporate additional textures and nutrients, roasted vegetable medleys or sautéed spinach make excellent side choices, complementing the cannelloni and rounding out the meal with a variety of flavors.
Baked Stuffed Cannelloni
16 ounces dried cannelloni (or manicotti) pasta
4 cups ricotta cheese
1 egg yolk
1 tablespoon minced garlic
¼ cup roughly chopped basil
1 cup roughly chopped spinach
2 teaspoons salt
1 tablespoon salt
1 (24 ounce) jar prepared tomato sauce
2 cups shredded mozzarella
1. Preheat oven to 350°F
2. Cook pasta according to package
3. In a medium mixing bowl, combine everything from ricotta cheese to salt.
4. Place ricotta filling in a piping bag or sandwich bag.
5. Pipe filling into cooked cannellonis. Arrange in a 3-quart casserole dish so that they line up evenly.
6. Pour tomato sauce over stuffed pasta. Cover with mozzarella cheese.
7. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for 15 additional minutes or until cheese bubbles and turns golden brown.
Pro Tip: If you do not have a piping bag use a resealable plastic sandwich bag. Fill bag and cut a ½ inch hole in one of the bottom corners of the bag. Remove air from bag, seal bag and pipe though hole. Be sure to make the hole smaller than the size of the pasta.
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