Ricotta Stuffed Baked Cannelloni

4.10 from 10 votes

Ricotta Stuffed Baked Cannelloni

This baked cannelloni recipe features savory Italian sausage. Once the cannelloni pasta is filled, this dish needs a short bake in the oven to become a delicious dinner that just might remind you of your favorite Italian restaurant.

Prep Time35

Cook Time25

Total Time1

Course: Main Course

Cuisine: Italian

Keyword: baked cannelloni, stuffed shells

Servings: servings

Calories: 405kcal

Ingredients

8 - 10 cannelloni pasta shells
1 pound Italian pork sausage
3 ounces ricotta cheese
3 cloves garlic crushed
1/2 cup diced onion
14 oz whole tomatoes drained
2 ounces fresh spinach leaves
1/2 teaspoon dried oregano
4 ounces mozzarella cheese
Salt and pepper to taste
Thyme optional for decoration
Freshly grated Parmesan cheese for serving optional

Instructions

Cook pasta according to package directions. Rinse in cool water.
Remove casings from sausage and cook in a large skillet over medium heat for 7-10 minutes until browned, breaking up into small pieces with a wooden spoon as you cook. Remove from heat and drain.
Add garlic, onion, tomatoes, spinach, and oregano; cook for 10 minutes more, smashing tomatoes as the sauce cooks.
Transfer meat mixture to large bowl along with ricotta cheese and seasoning. Stir to combine.
Stuff cannelloni tubes with filling, placing filled cannelloni into a well oiled baking dish.
Top with shredded cheese.
Bake at 375F in the oven for 25 minutes
Garnish with thyme and sprinkle with Parmesan cheese if desired.

Notes

If you have one, a piping bag is an easy way to fill the cannelloni. No cannelloni tubes? Manicotti shells work, or roll up the meat filling in fresh pasta sheets.
You can substitute diced canned tomatoes for the whole tomatoes if you want to. You could also use tomato sauce.
For a beef cannelloni recipe, substitute ground beef for the sausage. Or try a chicken sausage instead of the pork sausage.

Nutrition