The beauty of this dish is you can serve it with bread and salad and have it as the entrée, as we did with our vegetarian company. You can also serve it as a side dish for a meal that needs something extra. For my in laws cannelloni was the side for chicken breasts with roasted vegetables, green beans and salad. We needed something a little starchy and this was perfect. Not heavy like a pasta dish, not thick like a lasagna. Cannelloni has just the right amount of substance, plus it is super easy. I make homemade sauce but if you were in a super rush or prefer the pre-made sauce you could top the cannelloni with that instead of making the sauce recipe shown below.
Three Cheese Cannelloni
Cannelloni
- 1 package of oven ready cannelloni pasta
- 1 standard size tub of cottage cheese
- 1 standard size tub of ricotta cheese
- 1 cup mozerella cheese, grated, divided in half
- 1/2 cup frozen spinach, thawed and drained (if you use the individual square pieces use about 4, from the square brick about half)
- s&p
* combine cheeses, using only 1/2 cup of mozerella with spinach and salt and pepper
* stuff pasta tubes with cheese mixture, use a small spoon or sandwich bag with the corner cut off to squirt the filling in (like a pastry bag) for quick filling
* place in an greased 9x13 baking dish, you may need 2. Put cannelloni about 1/4" apart.
* place in an greased 9x13 baking dish, you may need 2. Put cannelloni about 1/4" apart.
* cover with sauce and top with other 1/2 of mozerella cheese
Tomato Sauce
- 1 15oz can diced tomatoes
- 1-2 garlic cloves, minced
- 1/2 Tbsp Extra Virgin olive oil
- 1 Tbsp each oregano, basil, parsley
- 1 Tsp cayenne pepper or 1Tbsp spicy pepper medley
- s&p to taste
* saute garlic in evoo until brown, add tomatoes, spices and seasonings
* allow to bubble then let simmer on low while preparing cannelloni
Cook for 1 hour or until cannelloni soft at 350, on convection if you have 2 baking dishes
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