Introduction

Looking for a delicious recipe that’s both easy and impressive? This STUFFED CANNONCIN is exactly what you need! With its perfect blend of flavors and simple preparation, this dish is ideal for weeknight dinners or special occasions.

Let’s get started on creating this tasty masterpiece!

Of course! “Cannellini” are those lovely, creamy white beans, but I think you might be looking for “Cannelloni” — the delicious Italian pasta tubes that are perfect for stuffing! Let’s create a fantastic stuffed cannelloni recipe.

This is a classic, comforting dish that feels gourmet but is absolutely achievable at home.

Classic Stuffed Cannelloni (Cannelloni Ripieni)

This recipe features a rich meat and spinach filling, wrapped in pasta, and smothered in a cheesy Béchamel and tomato sauce.

Prep Time: 40 mins | Cook Time: 30 mins | Baking Time: 25 mins | Total Time: About 1 hour 35 mins | Servings: 4-6

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Ingredients

For the Filling

· 12-14 cannelloni tubes (about 8 oz / 250g) – dried or fresh
· 1 tbsp olive oil
· 1 small onion, finely chopped
· 2 cloves garlic, minced
· 1 lb (450g) ground meat (a mix of beef and pork is traditional, or just one)
· 1 cup (about 150g) frozen spinach, thawed and squeezed very dry
· 1 large egg
· 1 cup (100g) ricotta cheese
· 1/2 cup (50g) grated Parmesan cheese, plus more for topping
· 1/4 cup fresh parsley, chopped
· 1/2 tsp salt
· 1/4 tsp black pepper
· A pinch of freshly grated nutmeg

For the Sauces:

· 2 cups (500ml) Tomato Sauce (your favorite jarred marinara or a simple homemade one)
· 2 cups (500ml) Béchamel Sauce (see easy recipe below)
· Easy Béchamel: 4 tbsp butter, 1/4 cup all-purpose flour, 4 cups whole milk, warmed, salt, white pepper, and a pinch of nutmeg.

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Instructions

1. Prepare the Pasta:

· If using dried cannelloni, you have two options:
· Option A (Boiling): Cook in plenty of salted boiling water according to package directions, but make sure to undercook it by 1-2 minutes (it will be al dente). It will finish cooking in the oven. Carefully remove with a slotted spoon and lay flat on oiled baking sheets to prevent sticking.
· Option B (No-Boil): Many modern dried cannelloni are designed to be stuffed uncooked! They soften by absorbing moisture from the sauces. This is often easier. Check your package instructions.
· If using fresh pasta sheets, you can blanch them briefly in boiling water, then lay them flat to stuff and roll.

2. Make the Filling:

· Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent (about 5 mins). Add the garlic and cook for another minute until fragrant.
· Add the ground meat, breaking it up with a spoon. Cook until browned and no pink remains. Season with salt and pepper. Drain off any excess fat.
· Transfer the meat mixture to a large bowl and let it cool slightly.
· Add the dried spinach, ricotta, Parmesan, egg, parsley, and nutmeg to the meat. Mix until everything is just combined. Taste and adjust seasoning.

3. Make the Béchamel Sauce (if using):

· In a medium saucepan, melt the butter over medium heat.
· Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty (this is a roux).
· Gradually whisk in the warm milk, a little at a time, ensuring no lumps form.
· Continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon (about 5-8 minutes).
· Remove from heat. Season with salt, white pepper, and a pinch of nutmeg.

4. Assemble the Dish:

· Preheat your oven to 375°F (190°C).
· Spread about 1/2 cup of the tomato sauce on the bottom of a 9×13 inch baking dish.
· Stuff the Tubes: The easiest way is to use a piping bag (or a sturdy plastic bag with a corner snipped off). Fill the bag with the meat mixture and pipe it gently into each cannelloni tube. If you don’t have a bag, you can carefully spoon the filling in.
· Lay the stuffed cannelloni in a single layer in the prepared baking dish.

5. Sauce and Bake:

· Pour the remaining tomato sauce over the cannelloni.
· Pour the Béchamel sauce evenly over the top, covering everything.
· Sprinkle generously with more grated Parmesan cheese.
· Cover the dish with aluminum foil and bake for 20 minutes.
· Remove the foil and bake for another 5-10 minutes, or until the top is golden brown and bubbly.
· Let it rest for 5-10 minutes before serving. It will be extremely hot!

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Delicious Variations:

· Vegetarian Cannelloni: Replace the meat with sautéed mushrooms and zucchini. You can also use a filling of three cheeses: ricotta, mozzarella, and Parmesan.
· Chicken & Pesto Cannelloni: Use shredded cooked chicken and mix it with ricotta and a few tablespoons of pesto.
· “White” Cannelloni: Skip the tomato sauce and use only Béchamel for a richer, creamier dish.
· Shortcut Version: Use a good quality jar of marinara sauce and a jar of Alfredo sauce instead of making them from scratch.

Serve your magnificent stuffed cannelloni with a simple green salad and some crusty bread. Enjoy your culinary masterpiece

Conclusion

Congratulations on making this delicious STUFFED CANNONCIN! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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