Three Cheese Cannelloni

    Three Cheese Cannelloni


    295 people made this

    About this recipe: This is a hearty, creamy and delicious Italian pasta dish. Cannelloni tubes are stuffed with a seasoned mixture of ricotta, mozzarella and Monterey Jack cheese, before being baked in a tomato sauce.

    Makes: 6 - 8 servings

    • 225g cannelloni pasta
    • 450g ricotta cheese
    • 175g grated mozzarella cheese, divided
    • 175g grated Monterey Jack cheese
    • 2 tablespoons soured cream
    • 40g dried breadcrumbs, seasoned
    • 4 tablespoons chopped fresh parsley
    • salt and pepper to taste
    • 250g tomato based pasta sauce, such as Dolmio's bolognese sauce

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, combine ricotta cheese, 115g mozzarella cheese, Monterey Jack cheese, soured cream, breadcrumbs, parsley and salt and pepper to taste; mix well.
    3. In a 23x33cm or similar sized baking dish, spray dish with oil and cover bottom of dish with a thin film of pasta sauce.
    4. Fill each cannelloni tube with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
    5. Bake in preheated oven uncovered for 40 minutes; serve.
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    Reviews in English (307)


    - Rated on  -  04 Aug 2014


    This is really good, but you can cut down on cooking time by not cooking the manicotti, stuff them "raw", so to speak. Add a cup of water to your spag. sauce....heating it in the microwave before you are ready to bake your pasta.....pour over your manicotti before baking...cover and bake!!!!!  -  17 Jan 2002  (Review from Allrecipes US | Canada)


    This dish would garner more compliments if just a little care went into the sauce. Chop up some onions, and saute them in olive oil for a couple of minutes on high heat, throw in minced garlic for another minute. Add some fresh basil for one more minute, and top with shredded or julienned carrot. Stir in your saute with the sauce before adding to the pan of pasta; you'll add more volume, more flavor, and the dish will look even nicer. Plain "spaghetti sauce" reminds me of a cafeteria, and should be avoided! (Bonus: throw on a very small portion of grated asiago on the dish in the last ten minutes, and finish off uncovered. The cheese will brown slightly.)  -  24 Feb 2007  (Review from Allrecipes US | Canada)

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