Cheese-Stuffed Cannelloni

    1 hour

    This three cheese cannelloni with mozzarella, ricotta and parmesan is sure to be a hit with the family!

    487 people made this

    Serves: 6 

    • 250g large cannelloni shells
    • 4 cups grated mozzarella cheese, divided
    • 2 cups ricotta cheese
    • 1 cup grated Parmesan cheese, divided
    • 1 tablespoon minced garlic
    • 1 egg
    • 2 tablespoons dried basil
    • 2 (800g) jars pasta sauce

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Bring a large pot of lightly salted water to a boil. Add cannelloni and cook for 8 to 10 minutes or until al dente; drain.
    2. Preheat oven to 180 degrees C. Lightly grease a 20x30cm baking dish.
    3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg and basil. Stuff cooked cannelloni with the mixture.
    4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed cannelloni in the dish and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
    5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan and continue baking 10 minutes until mozzarella is melted and bubbly.

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    Reviews in English (367)


    Very tasty! But manicotti are much easier to stuff when they are uncooked! I make a no-boil version by adding 1 cup of water to the marinara sauce (I only use 1 jar) and changing the baking time to one hour. (For easy stuffing, put the ricotta mixture into a large ziploc bag and snip off the corner.)  -  15 Sep 2006  (Review from Allrecipes USA and Canada)


    This was really good. The only changes I would suggest is soaking the manicotti in hot water for 15 minutes instead of boiling them. They are much easier to fill. They will cook the rest of the way in the oven to the perfect consistancy. Secondly, I used 36 oz of sauce. Coat the bottom before you place your pasta down.  -  28 Apr 2008  (Review from Allrecipes USA and Canada)


    This tasted great. I don't know about others, but I had difficult fitting all the shells into a 9x13 pan without having to stack some on top of each other. Fortunately, there was enough sauce to make this possible and keep the shells from sticking to each other. To the pasta sauce, I added ground sirloin, minced onion, and Italian seasoning. When I make this again, I will probably try adding a cup of water to the pasta sauce and not pre-cooking the shells, as I found it impossible to stuff them and not tear them in some way once they were al dente. The Ziploc baggie trick also didn't work for me when stuffing the shells. I had much better success with taking some of the cheese mixture, rolling it in my hands into a tube like it was playdough, and then inserting the rolled cheese into the shell. ****UPDATE**** I've now made this a second time with spinach added to the cheese mixture (which is a good way to sneak in a veggie since I couldn't even taste its presence) AND 1 cup of water added to the sauce to allow the shells to cook in the oven. It was MUCH easier to fill the shells with a Ziplock baggie while they were uncooked, and I just adjusted the cook time to 1 hour, which worked perfectly. The dish tasted the same and was much less work.  -  19 Dec 2007  (Review from Allrecipes USA and Canada)