Doesn’t it seem like a million years ago when we didn’t have the internet? Having a new baby has made me realize how much things have changed just in my lifetime. Cellphones, DVR, automated litter boxes…other than flying cars we are practically living like the Jetsons (and if you get that reference you are probably old enough to remember life without all of the other things I have mentioned).
It also seems like forever ago since I started cooking for the carnivore. I will admit at first we did a lot of eating out, but even then I would try to figure out something to make for special occasions. On our first Valentine’s Day I made these cannelloni. And while they aren’t as revolutionary as the internet, these series of tubes were pretty important in our lives. They are proof that we were going to be able to make it work at the dinner table. 
A Series of Tubes – Cannelloni
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
Description
These cheesy cannelloni are a delicious vegetarian dish that even meat lovers will enjoy, featuring ricotta, spinach, and a blend of Italian herbs.
Ingredients
- 1 package of cannelloni
- 16 oz of ricotta cheese
- 1 egg
- 1/2 cup of shredded parmesan cheese
- Assorted fresh Italian herbs (such as basil, parsley, and oregano)
- 1/2 cup of cooked, chopped spinach
- 2 cups of mozzarella cheese
- 1 jar of marinara sauce
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Boil the cannelloni pasta until al dente, according to package instructions. Remember it will cook more in the oven, so do not overcook.
- In a large bowl, mix together the ricotta cheese, egg, shredded parmesan cheese, chopped spinach, and a handful of assorted fresh Italian herbs. Season with salt and pepper to taste.
- Fill each cannelloni tube with the cheese and spinach mixture using a spoon or piping bag.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place the filled cannelloni tubes in the dish, then cover them with the remaining marinara sauce.
- Sprinkle the mozzarella cheese evenly over the top.
- Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving.
Notes
You can prepare the filling a day in advance and store it in the refrigerator. Use a piping bag to fill the cannelloni tubes easily. If you like a bit of spice, add a pinch of red pepper flakes to the filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 22
- Carbohydrates: 40
- Fiber: 4
- Protein: 25
- Cholesterol: 75
Even after all these years (our fourth anniversary is this month in fact) we still love these cheesey cannelloni…and each other of course!
Mmmm, I’ve been craving some of these lately. Haven’t ever made them myself so this recipe is perfect!