Mini Canneloni Bake
Indulge in the comforting flavors of an Italian classic with this Mini Cannelloni Bake, a perfect weeknight dinner or cozy weekend treat. Filled with a rich and creamy mixture of ricotta, mozzarella, Parmesan, and finely chopped spinach, these bite-sized pasta tubes are simmered in a luscious tomato sauce and crowned with a bubbling golden layer of melted mozzarella. The recipe combines simplicity and sophistication with a quick prep time of just 20 minutes, making it an easy yet satisfying dish for any occasion. Garnished with fragrant fresh basil, this baked pasta is a crowd-pleaser, packed with the savory goodness of garlic, Italian seasoning, and the perfect balance of cheesy indulgence. Perfect for serving a family of four, this hearty mini cannelloni bake is sure to become a staple in your dinner rotation.
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Recipe Information
Ingredients
- 250 g mini cannelloni pasta (or cut standard cannelloni in half)
- 250 g ricotta cheese
- 200 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- 100 g fresh spinach, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 500 ml tomato sauce
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 10 leaves fresh basil, for garnish
Instructions
Preheat the oven to 190°C (375°F).
Bring a pot of salted water to a boil and cook the mini cannelloni until slightly undercooked (about 2 minutes less than the package instructions). Drain and set aside to cool slightly.
In a large bowl, combine ricotta cheese, 100g of shredded mozzarella, Parmesan cheese, chopped spinach, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly to create the filling.
Using a piping bag or small spoon, fill each mini cannelloni tube with the ricotta mixture.
Spread half of the tomato sauce evenly on the bottom of a baking dish.
Arrange the filled cannelloni in a single layer over the sauce.
Pour the remaining tomato sauce over the cannelloni, ensuring they are fully covered.
Sprinkle the remaining 100g of shredded mozzarella over the top for a cheesy crust.
Drizzle olive oil over the dish for added richness.
Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the dish from the oven and let it cool for 5 minutes.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 4463 mg | 194% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 13.9 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3221 mg | 248% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1038 mg | 22% | |
*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.
