Cheese and tomato filled cannelloni

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    Cheese and tomato filled cannelloni

    Cheese and tomato filled cannelloni

    (87)
    1hr20min


    81 people made this

    About this recipe: Beautiful cannelloni pasta tubes filled with a supremely cheesy filling of ricotta and mozzarella cheeses and tomato pasta sauce, topped with Parmesan and fresh parsley and baked into a delicious pasta main.

    Ingredients
    Serves: 7 

    • 225g cannelloni pasta
    • 475ml ricotta cheese
    • 225g grated mozzarella cheese
    • 4 tablespoons grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3kg tomato pasta sauce

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on greaseproof paper or aluminium foil to prevent the pasta tubes from sticking together.
    2. Preheat oven to 180 C / Gas 4.
    3. In a medium bowl combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill pasta tubes with cheese mixture.
    4. In a 20x30cm baking dish, spread a thin layer of pasta sauce on the bottom and arrange filled pasta tubes in a single layer; cover with remaining sauce. Cover dish with aluminium foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

    Parmesan cheese

    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.

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    Reviews & ratings
    Average global rating:
    (87)

    Reviews in English (87)

    by
    132

    Wow, this manicotti is super! I did not boil the manicotti because it breaks too easily. Filling them while they are raw is fine...just make sure the manicotti "rests" in the sauce for at least a few hours before cooking so it absorbs some of the moisture from the sauce. I followed ingredients almost exactly, except I added a large can of crushed tomatoes in addition to the spaghetti sauce and I added a teaspoon of garlic salt and a dash of italian seasoning to the cheese mixture. Adding a can of crushed tomatoes gives it more of a homemade taste and more moisture because Prego / Ragu tends to tast a little processed. Adding the garlic salt and italian seasoning gave the cheese more flavor. Anyway, it came out great! Very creamy and flavorful. I also made sure to use good quality fresh grated Parmesan...none of that green can stuff! Definitely a keeper! P.S. I would NOT recommend adding an egg to the mixture...unless you want ricotta cheese that has scrambled egg consistancy! This mixture stays together fine without it, so don't add it!!!  -  21 May 2005  (Review from Allrecipes US | Canada)

    by
    41

    To take the bland out forget the egg and add garlic cloves that have been oven roasted (makes a big difference) crushed and blended well with cheese mixture. Also replace the parsley with double the amount of fresh spinish and place slices of Itialian sausage around the pasta than cover with sauce and bake as instructed.  -  30 Oct 2002  (Review from Allrecipes US | Canada)

    by
    27

    This is the best recipe I have ever gotten from allrecipes. I loved it and my family has told me to make part of our regular menu. I have made it several times since. The recipe is perfect the way it is so you dont need to make any changes.  -  16 Apr 2007  (Review from Allrecipes US | Canada)

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