Three Cheese Cannelloni Bake
Mozzarella, ricotta and cheddar combine to form the filling of this delicious stuffed pasta. A delight for cheese lovers!
Ingredients
Serves: 7
- 250g large cannelloni pasta
- 500g ricotta
- 170g grated mozzarella, divided
- 170g grated cheddar
- 2 tablespoons sour cream
- 1/3 cup dried bread crumbs, seasoned
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 2 cups spaghetti sauce
Directions
Preparation:25min ›
Cook:40min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
- Meanwhile, in a large bowl, combine ricotta, 120g mozzarella, cheddar, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
- In a 20x30cm baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
- Fill each cannelloni with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
- Bake in preheated oven uncovered for 40 minutes; serve.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(327)
Reviews in English (244)
This is really good, but you can cut down on cooking time by not cooking the manicotti, stuff them "raw", so to speak. Add a cup of water to your spag. sauce....heating it in the microwave before you are ready to bake your pasta.....pour over your manicotti before baking...cover and bake!!!!! - 17 Jan 2002 (Review from Allrecipes USA and Canada)
This dish would garner more compliments if just a little care went into the sauce. Chop up some onions, and saute them in olive oil for a couple of minutes on high heat, throw in minced garlic for another minute. Add some fresh basil for one more minute, and top with shredded or julienned carrot. Stir in your saute with the sauce before adding to the pan of pasta; you'll add more volume, more flavor, and the dish will look even nicer. Plain "spaghetti sauce" reminds me of a cafeteria, and should be avoided! (Bonus: throw on a very small portion of grated asiago on the dish in the last ten minutes, and finish off uncovered. The cheese will brown slightly.) - 24 Feb 2007 (Review from Allrecipes USA and Canada)
Very good! Based on previous complaints of this dish being bland, I used 1/4 cup fresh, shredded spinach (instead of parsely) added 1/2 tsp garlic salt and 1/2 tsp garlic powder to the cheese mix. Very tasty turnout! My only complaint is filling the pasta...very messy and somewhat time consuming. Overall, good and will make again! - 23 Aug 2002 (Review from Allrecipes USA and Canada)