Make Ahead Cannelloni

    9 hours 30 minutes

    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.

    223 people made this

    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 and Ratings
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    Reviews in English (159)


    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


    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 USA and 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 USA and Canada)