Cheese Cannelloni
Cheese Cannelloni
I made this on 18 Jun 2023, well beyond expectations! The family and I absolutely loved this dish. The recipe now reflects my slight changes, basically used more cheese and more sauce. More cannelloni tubes will be ordered again, soon! This dish is easy to prepare and is highly recommended. Link to the Shortcut is listed in the Notes section.
Equipment
- Piping Bag , not required but helpful.
- Baking Pan (9x13 inch)
- Foil
- Oven
Ingredients
- 12-18 dry cannelloni tubes, oven ready
- 3 cups pasta sauce, jarred or homemade, your choice
- 2 cups Mozzarella cheese, shredded
For the Filling
- 2 cups cottage cheese, (a 450 gram container / 14 oz works well), Shortcut
- 1 package frozen chopped spinach, thawed, squeezed dry, (10 oz / 285 g)
- 2 eggs
- 1 cup Mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking dish.
- To a mixing bowl, add the Filling ingredients.
- Mix together.
- In another mixing bowl, add the pasta sauce then add ⅓ cup water and mix together.
- Scoop out ½ cup sauce and add to the bottom of the baking pan, spread out evenly by gently shaking the pan.
- Add the filling mixture to a piping bag or a zip lock bag with a corner cut off, fill each cannelloni tube, and place in the pan in the a single layer.
- Pour the remaining pasta sauce over the cannelloni tubes.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil, sprinkle the dish with cheese.
- Bake uncovered for 15-20 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy.
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