Stuffed cannelloni with Bolognese combines tender pasta tubes, creamy spinach ricotta, rich beef ragù, and a bubbling mozzarella-Parmesan crust.
Prep: 40 min · Cook: 1 hr 15 min · Total: 1 hr 55 min
Stuffed Cannelloni with Bolognese
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Cook the cannelloni for 2 minutes less than package directions. Drain, rinse briefly with cool water, and arrange separately so the tubes do not stick.
- Heat the olive oil in a skillet over medium heat. Cook the onion for 4 minutes, add the garlic, then add the spinach in batches and cook until wilted. Cool slightly, squeeze very dry, and chop.
- Mix the spinach, ricotta, egg, nutmeg, salt, pepper, ¼ cup Parmesan, and ½ cup mozzarella. Transfer the filling to a piping bag or sturdy zip-top bag with one corner cut off.
- In the same skillet, brown the beef for 6 to 8 minutes. Stir in the tomato paste, add the wine, and simmer for 2 minutes. Add the tomatoes, broth, oregano, and optional pepper flakes; simmer for 20 minutes until thick.
- Heat the oven to 375°F. Spread 1 cup Bolognese in a 9-by-13-inch baking dish. Pipe the ricotta-spinach filling into both ends of every cannelloni tube.
- Arrange the filled tubes in one snug layer. Spoon over the remaining sauce, cover with the remaining mozzarella and Parmesan, and cover the dish with foil.
- Bake for 25 minutes. Remove the foil and bake 15 minutes more, until browned and bubbling. Rest for 10 minutes and finish with basil or parsley.
Estimated per serving: 610 calories · Protein 39 g · Fat 27 g · Carbs 52 g · Fiber 6 g · Sodium 890 mg
Why This Recipe Works
- Dry spinach: keeps the creamy filling from becoming watery.
- Thick Bolognese: surrounds the pasta with rich flavor.
- Covered baking: gently finishes cooking the cannelloni.
- Final uncovered bake: creates a bubbling golden cheese crust.
Filling Cannelloni Easily
A piping bag is the fastest, cleanest way to fill narrow tubes. Let the ricotta mixture soften at room temperature for a few minutes, then pipe from both ends.
Helpful Tips
- Undercook standard pasta tubes slightly.
- Squeeze all excess liquid from the spinach.
- Keep the Bolognese thick but spoonable.
- Rest the casserole before serving.
Variations
- Vegetarian: replace beef with mushrooms and lentils.
- Chicken: use ground chicken or turkey.
- Extra herbs: add chopped basil to the ricotta.
- Spicy: increase the red pepper flakes.
Serving Suggestions
Serve with a simple arugula salad, roasted vegetables, or garlic bread. Add extra Parmesan and torn basil at the table.
Storage and Reheating
Refrigerate covered for up to 4 days. Reheat at 350°F until hot. Freeze assembled cannelloni for up to 2 months.
Frequently Asked Questions
Do cannelloni tubes need to be boiled first?
Check the package. Standard dried tubes benefit from brief parboiling, while oven-ready cannelloni can be filled dry if there is enough sauce.
How do I fill cannelloni neatly?
Use a piping bag or a zip-top bag with a corner snipped off. Pipe from both ends so the filling reaches the center.
Can I use manicotti instead?
Yes. Manicotti shells are wider and ridged, but they work with the same filling and baking method.
Can I assemble cannelloni ahead?
Yes. Assemble, cover, and refrigerate for up to 24 hours. Add about 10 minutes to the covered baking time.
Can I freeze stuffed cannelloni?
Freeze the assembled unbaked dish for up to two months. Thaw overnight in the refrigerator before baking.
How do I prevent dry pasta edges?
Cover every tube completely with sauce and keep the dish covered during the first part of baking.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.