Let’s be honest: traditional cannelloni is a pain. Stuffing those dry tubes? No thanks.
This version uses soft lasagna noodles that roll up in seconds. Same creamy, cheesy, satisfying result—half the effort. It’s cozy, vegetarian, and dangerous for leftovers.
Ingredients
Serves 4.
- 12 lasagna noodles (no-boil or regular, cooked just until pliable)
- 2 cups (500g) ricotta cheese
- 2 cups (60g) fresh spinach, chopped (or 1 cup frozen, thawed and squeezed)
- 1 cup (100g) grated Parmesan, divided
- 2 cups (200g) shredded mozzarella, divided
- 1 egg (binds the filling)
- 2 cloves garlic, minced
- 2 cups (500ml) tomato sauce (jarred or homemade)
- Salt, pepper, nutmeg (just a pinch)
Step-by-Step Instructions
Step 1: Heat Oven & Prep Pan
- Preheat oven to 375°F (190°C).
- Spread 1 cup of tomato sauce on the bottom of a 9×13-inch baking dish.
Step 2: Make the Filling
- In a bowl, mix ricotta, chopped spinach, ½ cup Parmesan, 1 cup mozzarella, egg, garlic, salt, pepper, and a pinch of nutmeg.
Step 3: Roll, Don’t Stuff
- Lay a lasagna noodle flat. Spread 2-3 tablespoons of filling along it.
- Roll it up gently. Place seam-side down in the baking dish.
- Repeat with all noodles.
Step 4: Top and Bake
- Pour remaining tomato sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan.
- Cover with foil. Bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
Step 5: Rest and Serve
- Let it rest 5 minutes (so it doesn’t turn into a lava puddle). Serve hot.
Summary
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Yield: 4 servings (12 rolls)
Difficulty: Easy
Storage Notes
Fridge: Keeps 3-4 days. Reheat covered in oven or microwave.
Freezer: Assemble (don’t bake), freeze up to 3 months. Bake from frozen, add 15 minutes.
Make ahead tip: Roll the cannelloni a day ahead. Keep covered in fridge. Bake when ready.
