Make Ahead Cannelloni

Make Ahead Cannelloni


203 people made this

Here's a one-dish meal in itself that you can make entirely the day ahead. When there's an hour to dinner just pop it in the oven.


Serves: 6 

  • 470g ricotta
  • 2 eggs
  • 300g frozen chopped spinach, thawed and drained
  • 125g grated mozzarella cheese
  • 125g grated Parmesan cheese
  • 1 1/2 tablespoons white sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 cannelloni shells
  • 1kg spaghetti sauce

Preparation:30min  ›  Cook:1hour  ›  Extra time:8hours chilling  ›  Ready in:9hours30min 

  1. In a medium bowl mix together ricotta and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked cannelloni shells.
  2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish and chill in the refrigerator for 8 hours, or overnight.
  3. Preheat oven to 200 degrees C. Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese and bake for another 15 minutes.

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Reviews (1)


Really liked this recipe. I liked the fact that it can be prepared ahead of time. A piping bag is a required tool for this recipe but getting it into the shell was the only time consuming bit. My only tip would be to add a spicy sauce as mine was not quite spicy enough using passatta. 2 of the 3 children loved it, 1 liked it. - 27 Jun 2012

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