About this recipe: Cannelloni pasta tubes stuffed with a seasoned ricotta cheese and spinach mixture, topped with tomato pasta sauce and Parmesan cheese, chilled and baked. Beautiful baked pasta dish for freezing and having ready to go on a busy weeknight!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'Parmesan style hard cheeses' which are suitable for vegetarians.
Very simple and very tasty! I recommend putting the filling mixture in a large ziplock bag and cutting a corner off so you have a "pastry bag" type thing to pipe the filling in. - 18 Jan 2007 (Review from Allrecipes US | Canada)
A WINNER! I made only a few chamges....I used 2 jars of sauce in their entirety; halved the amount of spinach called for and added a half pound of sweet Italian sausage (crumbled and browned)to the filling. We are hosting a dinner party next month and this recipe will be on the menu for sure. My Italian husband pronounced this a "keeper" (trust me, HIGH praise!). - 30 Jul 2001 (Review from Allrecipes US | Canada)
Came out perfect.......way easier than trying to stuff cooked shells with filling. Also, to make it easier on me I put filling ingredients in a zip lock bag, snip one corner with the scissors and squeeze into the shells. - 03 May 2004 (Review from Allrecipes US | Canada)