Four Cheese Cannelloni Recipes

4 CHEESE AND HERB CANNELLONI - CATELLI®

4 Cheese and Herb Cannelloni - CATELLI® image

Our Express pasta doesn't need to be boiled. All you have to do is add some sauce, cheese, and veggies and pop it in the oven. Express pasta is precooked and dried, so you never have to boil it.

Provided by CATELLI®

Categories Comfort Food, Family Friendly

Yield 4

Number Of Ingredients 7

Ingredients

12 pieces - Catelli Express Cannelloni
1 cup (250 mL) - Ricotta or Cottage Cheese
1 cup (250 mL) - Shredded Italian Cheese Blend
1/4 cup (60 mL) - Each: finely chopped fresh parsley and basil
1 - Egg, beaten
1 - Clove Garlic, minced
2 1/2 cups (625 mL) - Marinara or pasta sauce, dividied

Steps:

Preheat oven to 350ºF (180ºC). Blend ricotta with shredded cheese, parsley, basil, egg and garlic. Spread 3/4 cup (175 mL) sauce in an 8-inch (20 cm) square baking dish.
Fill cannelloni with cheese mixture and place in two snug rows on sauce. Spoon remaining sauce over, covering noodles completely.
Cover and bake for 45 to 50 minutes or until tender. Tip: During the last 5 minutes of baking, uncover dish and sprinkle with extra shredded cheese if desired.

FOUR CHEESE CANNELLONI

Four Cheese Cannelloni image

Both light and filling, this entree has become one of our favorites! It's perfect for dinner guests. Serve with a side salad to complete the meal. *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.

Provided by sharflan

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 whole cannelloni tubes, cooked*
2 cups tomato sauce
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh basil, chopped
1/4 teaspoon crushed garlic
1 1/2 cups light ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/2 cup light cream cheese, softened
1/2 cup baby parmesan cheese, shredded
1 large egg, mixed
2 -3 tablespoons green onions, chopped
1 teaspoon fresh oregano, chopped
1/8 teaspoon pepper
1 1/4 cups cooked lean ground turkey (**)

Steps:

For Vegetarian please read step 8 and omit the turkey.
Preheated oven @ 350F or can be microwaved.
Oven/microwave proof dish.
Have the cannelloni cooked and well drained, ready for the filling.
*If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling.
In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
Add the oregano, chopped onion and cooked ground turkey.
** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.
With a spatula, fold in the motzarella and parmesean cheeses.
Spoon about 1/2 cup of the sauce into the bottom of your baking dish.
To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.
Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.

Nutrition Facts : Calories 441.9, Fat 28.5, SaturatedFat 16.9, Cholesterol 147.2, Sodium 1342.9, Carbohydrate 16.9, Fiber 2.2, Sugar 6.2, Protein 30.8

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