Three Cheese Cannelloni

    Three Cheese Cannelloni

    (17)
    2saves
    55min


    17 people made this

    A great three cheese cannelloni recipe, very hearty and satisfying! Serve with a green salad and bread for a complete and easy meal.

    Ingredients
    Serves: 6 

    • 250g cannelloni
    • 500g ricotta cheese
    • 2 eggs, beaten
    • 1 onion, chopped
    • 1/4 cup grated Romano cheese
    • 1 tablespoon chicken stock powder
    • 1/2 teaspoon garlic salt
    • 1/8 teaspoon dried thyme
    • ground black pepper to taste
    • 300g frozen chopped spinach, thawed and drained
    • 250g tomato pasta sauce
    • 120g grated mozzarella cheese

    Directions
    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. In a large pot cook cannelloni with boiling salted water until al dente. Rinse with warm water and drain.
    2. In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken stock, garlic, thyme, ground black pepper and spinach.
    3. To assemble, fill cannelloni with cheese filling. Arrange pasta in a greased 20x30cm pan. Pour tomato pasta sauce down center of shells. Sprinkle with grated Mozzarella cheese.
    4. Bake in a preheated 180 degree C oven for 25 minutes, or until hot and bubbly.
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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (17)

    by
    19

    I liked this alot and so did everybody who ate it, but the filling was a bit runny. Maybe the ricotta needs to be drained or something? I'll tweak it a little next time and try to firm up the filling. I'll definitely make it again though!  -  28 May 2003  (Review from Allrecipes USA and Canada)

    by
    13

    My family enjoyed this recipe but we decided to make our own speghetti sauce to add some extra flavor. We also used fresh mushrooms on top of this dish before cooking which made it very tasty.  -  16 Jan 2002  (Review from Allrecipes USA and Canada)

    by
    12

    The only addition to the filling that i made was to add some shredded mozarella to it. I used it inside eggplant rolatini, which i wrapped inside a lasagna noodle and covered with marinara and mozzarella. Fantastic!  -  15 Dec 2002  (Review from Allrecipes USA and Canada)

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