Try one of these easy cannelloni recipes the next time you need to break up the usual pasta routine. They’re filling, fun, and family-friendly.
Between the cheesy stuffings, the tender pasta, and rich sauces, what’s not to love?
Each pasta shell features comforting flavors that are kid-approved.
And while red sauce and bechamel are standard, there are a couple of new ones here I think you’ll love.
These cannelloni recipes are so good that they’ll even make your nonna proud.
Plump shrimp, two types of cheese, and a dash of Old Bay turn this cannelloni into a dreamy seafood dinner.
You’ll pay big bucks for this at a restaurant. So why not skip the bill and make it fresh at home instead?
Stuffing the shells is super simple, and even the creamy red pepper sauce is beginner-friendly.
In the end, you’ll wind up with a decadent shrimp dinner that feeds the whole family.
Have you been endlessly scrolling for an easy pasta recipe to try tonight? Well, you can stop the search because I have it right here.
Spinach and ricotta is a classic cannelloni filling. Take a bite, and you’ll instantly see why this is a favorite.
Of course, it wouldn’t be proper without the red sauce. So make an easy one from scratch with canned tomatoes, garlic, onions, and basil.
Turn cannelloni into a family-style tray bake that’s great for sharing.
Broccoli and cauliflower pack the filling with tons of nutrients. At the same time, mozzarella and parmesan make it ooey-gooey.
Arrange everything in a baking dish, then drown it all in two types of pasta sauce.
It’s a hearty and robust meal that cleverly sneaks some veggies into the mix. I won’t tell if you don’t!
Looking for a creative smoked salmon recipe? How about this smoked salmon cannelloni?
The creamy smoked salmon filling and tender shells smothered in bechamel sauce will melt in your mouth.
Speaking of shells, the lasagna sheets for this one are all homemade. It’s an extra step, but it makes a world of difference.
If you’ve never made pasta from scratch before, fear not. All you need is durum wheat, eggs, and a pinch of salt.
A pasta maker helps roll it out thin. Yet with a bit of patience, you can do the same with a rolling pin.
If you’ve got some leftover chicken sitting in the fridge, you have to make this yummy chicken cannelloni dinner!
Cooked chicken is a fantastic addition to cannelloni. Meld it with fresh spinach, ricotta, and dried herbs for a tasty filling.
Before you plop it into a casserole dish, coat the bottom of the pan with pasta sauce.
It will help keep the shells from sticking and infuse each one with more flavor.
How does savory Italian sausage smothered in a creamy sauce sound? I had a feeling you’d say yes.
This baked cannelloni is heavy on the cheese and meat. To make it even more indulgent, there’s a bechamel sauce to go with it.
Rich and cozy, this baked cannelloni is a gratifying meal for a cold winter day.
Seafood lovers, brace yourself. This cannelloni is chock-full of shellfish!
Succulent scallops and tender crab meat are undoubtedly the stars of this filling. But the shallots, brandy, and butter make it irresistible.
With quality like this, you’ll want pasta shells to match. So make them from scratch, and you won’t be sorry.
Coat them with a fresh and creamy cauliflower puree when you’re done. It’s lighter than red sauce but just as tasty.
Turn your cannelloni into a hearty feast by filling it with ground beef.
Simmering the beef with plum tomatoes and onions makes it more robust. Add in minced prosciutto if you want to make it even meatier.
You’ll want some breadcrumbs and eggs for binding. That way, you can better trap the filling inside.
Coat this in bechamel if you’re in the mood for something rich and creamy. But I find that a bold marinara works well too.
Give your cannelloni some bite with this easy-peasy-cheesy dish.
Gorgonzola and ricotta have an excellent contrast of sharp and creamy flavor. Meanwhile, you’ll add pistachios for a nice crunch.
Romanesco broccoli florets are an ideal choice to break up all the richness. That’s essentially a cross between broccoli and cauliflower.
If you can’t get your hands on any, either broccoli or cauliflower will do. Or you can double up with both!
This ham and mushroom dish is so comforting that it’ll quickly become your new go-to.
It’s a rich dish that combines pasta, mushrooms, ham, and cheese all into one satisfying meal.
I recommend using whole milk for the white sauce to make it creamier. You also may need to adjust the flour ratio to achieve your desired thickness.
If there’s one thing that always pairs well with pasta, it’s cheese.
But not just any cheese will do. After all, this is an Italian dish.
So, use ricotta, mozzarella, and parmesan to get the right blend of creamy, melty, and nutty.
Blend the cheeses with frozen spinach and an egg, then pack it all inside dried cannelloni shells.
Cover the whole thing with marinara sauce, and you’re in business.
Use store-bought sauce and shells to cut down on the work. But choose quality brands, so you don’t have to skimp on flavor.
Bolognese is a robust Italian meat sauce that tastes incredible poured over stuffed cannelloni.
You’ll want to use quality ground beef and saute it with some onions and garlic. Carrots and celery are also customary but not essential.
Of course, no red sauce is complete without the tomatoes, and this one calls for two cans.
While you’re at it, add a glug of red wine and pour a glass for yourself!
If you have leftover mashed potatoes, I have the perfect recipe for you.
This cannelloni is an Italian-American twist, so it’s technically manicotti. But it’s delicious nonetheless!
The filling combines mashed potatoes and meaty porcini mushrooms with fresh parsley and cheese.
Then it gets topped with a traditional cannelloni bechamel sauce.
It’s a super cozy dish that not a single family member will be able to resist.
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