Four Cheese Cannelloni
Indulge in the ultimate comfort food with this Four Cheese Cannelloni recipe—an irresistible blend of creamy ricotta, melty mozzarella, tangy Parmesan, and rich Fontina cheese stuffed into tender cannelloni pasta and baked to perfection. This Italian-inspired dish is layered with savory marinara sauce and topped with a golden, bubbly cheese crust, creating a perfect harmony of flavors in every bite. With just 25 minutes of prep time, this crowd-pleasing recipe is ideal for weeknight dinners or special occasions. Serve it with a side of garlic bread and a crisp salad for a complete, restaurant-quality meal at home. Perfect for cheese lovers, pasta enthusiasts, and anyone looking to experience the magic of homemade baked pasta dishes!
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Recipe Information
Ingredients
- 12 pieces Cannelloni pasta
- 2 cups Ricotta cheese
- 1 cup Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Fontina cheese (shredded)
- 1 large Egg
- 2 tablespoons Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil.
Cook the cannelloni pasta in a large pot of salted boiling water for about 2 minutes less than the package instructions to achieve al dente texture. Drain and lay on a clean kitchen towel to prevent sticking.
In a large mixing bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and all the Fontina cheese. Stir in the egg, parsley, garlic, salt, and black pepper until well blended.
Using a spoon or a piping bag, carefully fill each cannelloni tube with the cheese mixture. Be sure not to overfill to allow for even cooking.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Arrange the filled cannelloni in a single layer in the dish. Pour the remaining marinara sauce over the top, ensuring the pasta is completely covered.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the cannelloni from the oven and let rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
6565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 9843 mg | 428% | |
| Total Carbohydrate | 772.3 g | 281% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 40.1 g | ||
| Protein | 296.2 g | 592% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3664 mg | 282% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
