This top-rated manicotti recipe is satisfying, crowd-pleasing, and surprisingly easy to make.
What Is Manicotti?
“Manicotti” (which means, literally, “little sleeves”) can refer to both a pasta shape and an Italian dish. Manicotti shells are large, tubular, and intended to be stuffed. Traditionally, manicotti is stuffed with a cheese mixture and baked in a tomato sauce.
How to Make Manicotti
You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
These are the ingredients you’ll need to make this manicotti recipe at home:
- Pasta: Use store-bought or homemade manicotti pasta shells.
- Cheeses: You’ll stuff the manicotti with a rich mixture of ricotta, mozzarella, and Parmesan cheeses.
- Eggs: Two eggs lend moisture and help bind the filling together.
- Seasonings: The manicotti recipe is seasoned with dried parsley, salt, and ground black pepper.
How to Stuff Manicotti
It can be difficult to stuff the manicotti shells without breaking them, so you’ll need to be gentle. We recommend using a long, narrow spoon or a piping bag.
How to Make Homemade Manicotti
Here’s a very brief overview of what you can expect when you make homemade manicotti:
- Boil and drain the manicotti.
- Make the filling and spread sauce in the bottom of a baking dish.
- Stuff the shells and arrange them over the sauce.
- Pour the remaining sauce over the shells and sprinkle with Parmesan.
- Bake the manicotti until bubbly.
How Long to Cook Manicotti
In an oven preheated to 350 degrees F, this manicotti recipe should be perfectly cooked and bubbly after about 45 minutes.
What to Serve With Manicotti
Looking for serving inspiration? We’ve got you covered. Pair this manicotti with one of these top-rated side dish recipes:
How to Store Manicotti
Store your leftover manicotti in an airtight container in the refrigerator for up to five days. Reheat in the microwave or in the oven. You can freeze manicotti for up to two months.
Allrecipes Community Tips and Praise
“Awesome recipe,” according to one Allrecipes community member. “I used a ground Italian sausage meat sauce, and it was perfect. A neat tip I use is to grab a zipper lock sandwich bag, fill it with the cheeses, and snip the corner, voila a cheap disposable piping bag.”
“I enjoyed eating this recipe,” says Maureen Plumb. “I substituted dried parsley with fresh parsley. Nothing compares to fresh herbs when cooking Italian.”
“Pro tip: Substitute half of the ricotta with drained cottage cheese,” suggests Greg Binkard.I know it sounds crazy, but the tartness of the cottage cheese brings out a ton of flavor.”
Editorial contributions by Corey Williams
Manicotti crepes are a delicious Italian dish that combines the classic flavors of Italian cuisine with the versatility of crepes. Originating in the southern Italian city of Naples, manicotti crepes are a type of pasta dish that is served stuffed with a variety of ingredients. The crepes are made of thin sheets of pasta that are filled with a variety of fillings, such as ricotta cheese, spinach, mushrooms, and meats. The crepes are then rolled up and baked in the oven until the filling is cooked through. Manicotti crepes are a favorite dish of Italian families and are sure to please any crowd.
Pasta, on the other hand, is not what traditional manicotti is made of. A genuine manicotti is made with crepes rather than pasta filled and baked. In the United States, manicotti (which are thin crepes similar to tortillas) must even be made differently in crepe pans (rather than tortillas).
Is Manicotti Crepes Or Pasta?
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Manicotti is a type of pasta that is formed into a tube shape and stuffed with cheese or other filling and then baked with a sauce. It is often confused with crepes, which are thin pancakes made of batter and rolled or folded around a filling. While both manicotti and crepes can be filled with cheese and other ingredients, they are different in texture and flavor and are made from different ingredients. Manicotti is a pasta dish, while crepes are made from batter.
If you’re new to manicotti, you should make them by hand and stuff them with four cheeses and spinach. Pasta paired with marinara sauce is an authentic Italian meal. Because of its thick, sturdy, and pasta-like consistency, this recipe yields thick, sturdy, and pasta-like crepes. The full instructions for this recipe can be found at the bottom of the post. The Italian term manicotti refers to a crepe filled with cheese and baked. Masticotti refers to large reeds that are used to make large pasta tubes. Frozen manicotti can be baked without the need to thaw them first.
Bake for 30-35 minutes, or until the manicotti are done and the sauce bubbles. If you have leftover manicotti, store it in the refrigerator for up to four days. Stack the crepes together with a layer of wax paper if necessary after they have been boiled, cooled, and dried. Place a baking sheet in the oven at 350 degrees Fahrenheit for 45 minutes. If you want to freeze stuffed manicotti, you should do so without baking them first. To make a sauce and cheese sauce, add the mushrooms, then layer a double layer of foil over your pan and freeze.
An Italian Pasta Dish With Centuries Of History
An ancient and traditional Italian pasta dish known as manicotti is a dish that has been eaten for centuries in Italy. Manicardiotti is a garment that is Italian, and it is also known as cannelloni in Italy. Manicotti noodles are made from pasta dough that is rolled and baked until thick, with flavorful stuffings. This tasty and hearty dish can be made in the traditional manner as a main course or as a side dish. Pasta is an excellent choice for cooking because it is adaptable and can be served with a variety of sauces, vegetables, and cheeses. In addition, manicotti can be used as a filling for sandwiches and wraps or as an appetizer. It’s a great way to enjoy an old-fashioned Italian pasta dish that’s been around for centuries.
What Is Manicotti Made Of?
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Manicotti is a type of Italian pasta tube filled with a ricotta cheese, egg and parsley mixture. The tubes are then boiled in salted water and served with a variety of sauces. While the filling can vary, the most classic filling includes ricotta cheese, parmesan cheese, eggs, parsley, and sometimes a hint of nutmeg. The tubes are usually topped with a tomato sauce, meat sauce, or even a creamy sauce. Manicotti is a great dish for entertaining, as it can be made ahead of time and stored in the refrigerator until you are ready to serve.
Manicotti is a large, tubular pasta shaped like a loaf of bread with a cooked diameter of about one inch (2.54 centimeters) and a length of about four inches (10.16 centimeters). Fresh dough is kneaded, worked, and then shaped into a variety of shapes, including manicotti, macaroni, lasagna, and ziti. A manicotti can be stuffed completely with Ricotta cheese and a sprinkle of salt and parsley. A more ambitious chef may want to add some cheese to manicotti. Cream sauces, such as Alfredo sauce, can provide a completely different flavor. manicotti is not difficult to make; it can be prepared in a variety of ways.
A Classic Italian-american Dish
Manicotti, an Italian pasta dish, has been a staple of Italian-American cuisine for centuries. semolina flour, water, and sometimes eggs are used to knead the dough, which is then shaped into a variety of shapes such as manicotti, spaghetti, macaroni, lasagna, and ziti. In Italian, the word for a sleeve is manica, and the diminutive ending -otto creates the word manicotto, or a small sleeve. Manicotti is a pasta tube that is usually filled with stuffing and baked. This Italian-American favorite has been passed down through generations, and it is certain to remain popular for many years to come.
What Are Italian Crepes Made Of?
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Italian crepes are a traditional Italian delicacy made from a very thin batter of flour, eggs, milk, and butter. They can be served sweet or savory, and they are often filled with a variety of ingredients such as cheese, ham, mushrooms, spinach, and more. The crepes are usually served with a light dusting of powdered sugar and a dollop of whipped cream. They are also commonly served with a variety of sauces, such as chocolate, fruit, honey, and more. Italian crepes are a deliciously versatile and easy-to-make dish that is sure to please any palate.
Crespes are similar to French crpes in that they are thin pancakes with a paper filling. You can serve this simple crespelle with a topping or filling that you prefer. In a savory recipe, omit the addition of sugar and alcohol and substitute salt instead. 1 large egg, 2 large egg yolks, 2 tablespoons sugar, 1 pinch of salt, 1/2 teaspoon of nutmeg, 1 cup cold milk, 1 shot brandy, optional Pour 2 to 3 tablespoons of batter into the center of the pan and evenly distribute it by tilting the pan. Cook the crespose for a few minutes, then flip it over and continue to cook for another few minutes.
For generations, there has been a recipe for a crepe. This thin pancake has been popular in France for centuries and has recently made its way to the United States. A crepe is typically made with just flour, liquid, and salt, and can be cooked in a special pan or a regular pan. Crepes are a versatile dish that can be used for any meal, whether it’s breakfast, lunch, or dinner. Credes are Italian crespelle, which means they are made with chestnut flour rather than wheat flour. Pizzas are typically made with savory ingredients like cured meats, vegetables, and Italian cheeses, and they are also known as crepe pizzas. Crespelle is a delicious way to enjoy the Italian flavors in a creative and entertaining way. Whatever you’re looking for, you can get it with crepes. They’re not only easy to make, but they also taste great.
What Were Crepes Originally Made Of?
In French folklore, a 13th-century housewife in Brittany accidentally spilled some porridge porridge from a kettle in the fireplace onto a flat stone, but other sources place the origins of the crpes much earlier.
A Delicious Debate Between French And Italian Cultures
For a long time, there has been a debate about whether crpes are French or Italian. French crpes may be French in origin, but their popularity is growing in both countries. French crpes are typically topped with a sweet topping such as Nutella, whereas Italian crpes are typically topped with cheese, ham, and sweet onions. Furthermore, the French crpe is usually thin and delicate, whereas the Italian version is thicker and more flavorful. As a result, despite their French origins, crpes are now popular in both French and Italian cultures, resulting in variations of the dish that are now found in restaurants all over the world. Despite the fact that the debate over whether or not crpes are French or Italian may never be resolved, one thing is certain: they are delicious.
What Is Crepe Bread Made Of?
Before you can make these basic French crpes, you must first make a cup of all-purpose flour. The eggs act as a binder, which means they assist in the holding of the batter together. Milk contains moisture, which helps to keep the crpes moist. When the batter is soaked in water, it thins out.
Curl Up With Delicious Crêpes
Crpes have been consumed by people all over the world for centuries. These biscuits are not only delicious, but they are also simple to make thanks to a simple combination of flour and shortening. A crpe is typically made by layering a thin layer of dough with eggs, milk, flour, and a pinch of salt on a pan of lightly oiled baking. Crespe, which means “curled,” is derived from the old French word “crespe” and is derived from Latin. Raw silk, cotton, wool, polyester, or rayon are some of the fibers used in the manufacturing process to create the wrinkled texture of crpes. Crpes are a tasty and versatile snack choice that is sure to please, whether you’re looking for a light snack or something more substantial.
Do They Have Crepes In Italy?
Italians, on the other hand, eat savory crepes in addition to savory crepes. Crespelles are a sweet substitute for pasta and risotto that are both delicious. Whole-grain flour, which improves the flavor and texture of crepes, is added to the batter.
The Sweet And Savory Combination Of Crepes
The popularity of the French delicacy has spread to all parts of the world. They are not only a French food staple, but they have also gained popularity in other countries as well. Crepes are an excellent choice for breakfast, lunch, dinner, or as a snack, and they make a great meal. There are numerous crepe stands available, from marketplaces to Christmas markets. As far as fillings go, French cuisine is distinguished by a wide variety of fillings. Sugar, jam, salted butter caramel, and Nutella are just a few of the options available. Sugar and Nutella, two of France’s most popular and beloved fillings, continue to be popular. crepes are truly irresistible due to the combination of the sweet and savory flavors of these two ingredients.
Homemade Manicotti Crepes
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Homemade manicotti crepes are a delicious and budget-friendly way to make a classic Italian dish. The crepes are made with a simple batter and cooked in a skillet, then filled with a creamy ricotta cheese filling and topped with your favorite sauce. The crepes can be filled with any other type of filling you desire, like spinach and mushrooms, for a delicious and unique twist on the traditional manicotti. Enjoy making your own manicotti crepes for an easy and delicious meal that the whole family will love!
Homemade manicotti are an Italian dish I have grown up with from my Italian mother to me. You simply need the ingredients and a good 8-9 non-stick skillet for homemade manicotti. It’s not as difficult as you may think. As soon as you start practicing swirls of the batter, you will feel at ease and become a pro. Ricotta cheese, diced mozzarella, grated parmesan cheese, eggs, and parsley round out the filling. The manicotti you require to make will be layered into a baking dish once they have been rolled. This recipe is made using only one batch of my San Marzano Tomato Sauce.
If you enjoy homemade sauce, try making one with me. The manicotti will be covered by tomato sauce, with grated parmesan cheese, shredded mozzarella, and a layer of foil. It should be prepared to bake for 30 minutes. A simple San Marzano sauce is used to bake the manicotti crepes, which are filled with a Ricotta cheese mixture. The cheese filling should be cooked through and the crepes should be slightly puffed up after 25 minutes in the oven. To cover the manicotti, top it with grated parmesan cheese and shredded mozzarella.
Manicotti Crepes Make Ahead
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Manicotti crepes make ahead are a delicious and convenient way to enjoy a classic Italian treat. The crepes can be made the day before, then filled and baked the next day. This makes it easy to plan ahead and have a delicious dinner with minimal preparation time. The crepes are made with a combination of ricotta cheese, eggs, Parmesan cheese, and seasonings, then filled with a ricotta cheese and spinach mixture. The crepes are then baked in the oven for about forty minutes until golden brown. Enjoy this delicious Italian dish with a glass of your favorite wine!
A homemade manicotti is stuffed with creamy ricotta cheese and topped with marinara sauce, vegetables, and mozzarella cheese. A vegetarian dish that is light, delicious, and filling is perfect for both vegetarians and carnivores. This easy manicotti recipe will keep you busy for days. This recipe can be made ahead of time and is quick and easy to prepare. Making your own marinara sauce is a great way to pair it with your manicotti. Frozen crepes can be stored in the freezer for up to three months. In a homemade manicotti, a mixture of vegetables, marinara sauce, and mozzarella cheese is topped with crepes filled with ricotta cheese.
To make the cheese mixture more creamy, add 1 cup of zucchini, bell peppers, eggplant, spinach, or mushrooms to it. To the filling, combine 1 cup to 12 cups of ground beef, pork, chicken, or Italian sausage. Place the pasta crepes on a baking sheet and sprinkle with 1 cup of cheese on top. Once the cheese has melted, place it in the oven for 30 minutes.
How Do You Heat Up Pre Made Manicotti?
This delicious Italian dish is an ideal accompaniment to a meal for a special occasion. This is a good thing because it can be prepared ahead of time and frozen, making it an ideal weeknight dinner. To maximize this convenience, bake the cannelloni completely, then completely freeze it in an airtight container in one batch or in individual portions. This method will keep the dish fresh for up to three months. When you’re ready to eat it, simply reheat it in the microwave or the oven – it’s as simple as that. Cannelloni is a delicious Italian meal that you can prepare at home without having to make it from scratch.
Cheesy Manicotti Crepes
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Cheesy manicotti crepes are a delicious Italian dish that offers a unique spin on traditional manicotti. They are made by layering thin crepes with a creamy ricotta cheese filling, then baking them in a flavorful tomato sauce. The result is a cheesy and hearty dish that is perfect for a family dinner or special occasion. The crepes give it a light and crispy texture, while the ricotta cheese remains soft and creamy. The tomato sauce adds a hint of sweetness and spice, making it a delightful accompaniment to your favorite pasta dishes. Enjoy cheesy manicotti crepes with a glass of red wine for a truly unforgettable meal.
Manicotti Crepes With Meat
Manicotti crepes with meat is a delicious Italian dish that is sure to tantalize your taste buds. These thin crepes are filled with a savory combination of beef and pork, as well as a blend of cheeses, spices, and herbs. The crepes are then rolled up and baked in a flavorful tomato sauce until golden brown. The result is a hearty and satisfying meal that is sure to please. Enjoy this dish as a main course or as a side dish to accompany a variety of other Italian dishes. The combination of flavors is sure to satisfy your hunger and make you a fan of manicotti crepes with meat.
Making homemade basil jam and meat sauce for the manicotti and homemade crepes (Italian). Ricotta filling can be used in addition to stuffing large shell crabs. When the ingredients for the crepe batter have been mixed, add another 1/2 hour to the process. Put the dish 13x9x2-inch in a casserole dish and spoon a layer of meat sauce on top. You can make a delicious crepe by placing it on a plate. Topped with Meat Sauce, make crepes burrito style. Place cheese in a greased pan at 350 degrees F and bake for about an hour, or until it melts. To make meatless sauce, simply omit the ground round and Italian sausage. It is always a good idea to sprinkle a pinch of basil on the tomatoes while cooking them.
What Is A Savory Crepe Made Of?
A savory crepe, known as a galette in France, is a traditional savory crepe. They are frequently made with buckwheat flour and can be topped with a variety of savory toppings, such as ham, mushrooms, spinach, and bacon.
In the world of homemade pasta, none is as decadent and worthwhile as this mostaccioli. This is by far one of my favorite pasta recipes with layers of deep, rich flavors and cheesy goodness browned to perfection on top.
This baked mostaccioli isn’t just another pasta recipe. These little tube-shaped pastas in their robust meaty sauce evoke images of grandma’s open-windowed kitchen with the rolling hills of the Italian countryside in the background! The savory aroma virtually envelopes my body drawing me to the open door of the oven and that delicious bubbling dish inside. Salivating yet?
If you like cheesy, comforting baked pasta dishes you’ll love my baked ziti with ricotta, stuffed shells, , or my creamy chicken lasagna!
Let’s make this!
What I Love About Mostaccioli Recipe
- Great for potlucks
- Makes 8 generous servings
- Plenty of cheesy goodness
Mostaccioli Recipe + Ingredient Notes
- Cooking Pasta: Since the mostaccioli pasta is the star of your dish, you’ll want to make sure it is cooked to a tee. Cooking your pasta will prevent it from becoming mushy as it continues to cook in the oven. Al dente is slightly firm, but not hard, in the middle.
- Size Matters: Chopping all the aromatic veggies roughly the same size also helps the flavor profile. If they are similar in size, then all the little pieces will reach the same stage in the cooking process together. It’s kind of a scientific thing but it really helps with flavor too!
- This is very important to the flavor of the finished dish. It brings out their natural sweetness for a more mellow balanced flavor profile.
- Toast Spices: Toasting the Italian seasoning in a warm pan allows them to release its aromatic nuances and reinvigorate flavors. In essence, it lets them bloom.
- Using your favorite sweet Italian sausage amps up the taste factor of your baked mostaccioli tremendously! Just make sure you remove the casing and cook it like ground beef. That slightly sweet savory meat adds something very special that just sends this dish over the top!
Storing + Freezing + Make-Ahead
Recipe Variations
- Change The Pasta: I love mostaccioli in this recipe, but ziti and penne work just fine too. The mostaccioli has just a little larger ‘tubing’ or valuable real estate to transport all the yummy meat sauce but that’s just my opinion.
- Change The Protein: While the sweet Italian sausage really amps up the flavor of this dish, you could use turkey sausage if you’re trying to save calories. Using a half-and-half mixture of Sweet Italian sausage and turkey sausage gives you the best of both worlds.
- Add More Veggies: Some people even like to add a few more veggies, like mushrooms or peppers, to the dish.
- Cheese: Experimenting with different cheeses is also a popular option. You may prefer a six-cheese Italian blend to mozzarella or perhaps cheddar is your thing. Another really neat thing you can do with this dish is to make it reminiscent of lasagna. Simply use a larger baking dish and add a layer of ricotta cheese to the middle of your pasta.
Serving Recommendations
This is wonderful served with garlic bread or olive garden breadsticks and roasted broccoli or roasted peppers fill out the meal very nicely.
More Yummy Pasta Casserole Recipes
Baked mostaccioli is a tubular pasta in a robust meaty sauce with a cheesy topping and savory aroma that evokes images of grandma’s open-windowed kitchen.
- sweet Italian sausage
- dried Italian seasoning
- Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray.
- Cook pasta (16 ounces) according to package instructions, in a large pot, just until al dente. Drain and set aside. Dry out the pot and set it aside.
- In another large pot, brown sausage (1 1/2 pounds) over medium heat, crumbling with a spoon as it cooks, until no longer pink; Remove sausage to a paper towel-lined plate; set aside.
- Turn up the heat to medium. Add the dried Italian seasoning (1 1/2 tablespoons), salt (1/2 teaspoon), and pepper (3/4 teaspoon) to the onion mixture and continue to sauté, stirring constantly, until fragrant, 1-2 minutes.
- Add spaghetti sauce (1 jar), alfredo sauce (1 jar), and drained sausage, to skillet and mix.
- In the dried pasta pot combine the drained pasta, half the mozzarella, and the sausage-sauce mixture. Mix until evenly combined. Pour into prepared baking pan. Evenly sprinkle top with remaining mozzarella. Bake, uncovered, in preheated oven for 40-50 minutes, until heated through and cheese is melted. Garnish with fresh parsley. Serve.
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- Cooking Pasta: Since the mostaccioli pasta is the star of your dish, you’ll want to make sure it is cooked to a tee. Cooking your pasta will prevent it from becoming mushy as it continues to cook in the oven. Al dente is slightly firm, but not hard, in the middle.
- Size Matters: Chopping all the aromatic veggies roughly the same size also helps the flavor profile. If they are similar in size, then all the little pieces will reach the same stage in the cooking process together. It’s kind of a scientific thing but it really helps with flavor too!
- This is very important to the flavor of the finished dish. It brings out their natural sweetness for a more mellow balanced flavor profile.
- Toast Spices: Toasting the Italian seasoning in a warm pan allows them to release its aromatic nuances and reinvigorate flavors. In essence, it lets them bloom.
- Using your favorite sweet Italian sausage amps up the taste factor of your baked mostaccioli tremendously! Just make sure you remove the casing and cook it like ground beef. That slightly sweet savory meat adds something very special that just sends this dish over the top!
Reader Interactions
If you’re a fan of Italian cuisine, then you’re in for a treat with this recipe for Easy & Delicious Baked Beef Cannelloni with Spinach! The combination of ground beef, onions, peppers, and mushrooms creates a savory filling that’s stuffed into cannelloni shells, then smothered with marinara sauce and gooey mozzarella cheese. This easy oven-baked pasta dish is the ultimate Italian comfort food!
My husband fondly remembers Mrs. Tweezy’s authentic Italian cannelloni recipe when she lived down the street from him growing up.
I made this for dinner one night last week and the whole family loved it – even our fussy eater! Cannelloni is one of our favorite types of stuffed pasta.
I love having a tray of cannelloni in the freezer ready to pop into the oven on busy weeknights. This easy pasta dish freezes well and leftovers are always welcome. We think it’s the best beef cannelloni recipe ever!
Why you’ll love this recipe
- simple ingredients and no fancy equipment is needed to make this delicious beef cannelloni recipe.
- it’s easy! Although it does take a little extra time to prepare this pasta dinner, it is SO WORTH IT! The juicy beef filling is out of this world and trust me, you will be so happy you made it!
- this beef cannelloni with mozarella is perfect for making ahead and reheating the next day. Imagine walking in the door and simply popping this into the oven to reheat!
- everyone will love this Italian comfort food and the best way to enjoy this pasta dish is with my cheesy garlic bread and a side caesar salad. Glass of red wine or white wine optional of course!
Ingredients & Substitutions
This beef cannelloni with spinach uses simple ingredients that you should be able to readily find in your local grocery store.
- Cannelonni pasta tubes – we used oven ready cannelloni which does not need to be precooked. You could also substitute manicotti shells, but you will have less pieces because they are larger. When I use manicotti, I always buy the ones that must be cooked in advance and cook until al dente. You can also use lasagna sheets and use the cut-and-roll method.
- Ground beef – I like to use extra-lean ground beef, but you can use whatever you pick up at the store. Just be sure to drain off the excess fat.
- Olive oil – good quality extra-virgin olive oil is always best for flavor!
- Onions – cooking onions or sweet vidalia onions add delicious flavor to this dish.
- Garlic cloves – fresh garlic is best in this recipe and substituting with garlic powder simply won’t do the recipe justice in this case.
- Green Pepper – you can easily substitute any bell pepper in this recipe, Red, yellow green and orange bell peppers will work perfectly.
- Mushrooms – for this recipe, I like to use white button mushrooms or cremini mushrooms.
- Spinach – we used fresh spinach but you could also use frozen spinach.
- Worcestershire sauce – gives delicious flavor to the meat mixture. If you’re out and don’t have any on hand, you could also subsitute beef broth.
- Italian seasoning
- Marinara sauce – use good quality store-bought sauce for this recipe. If you’re feeling ambitioius and want to make it from scratch, homemade marinara sauce recipe is always delicious! In a pinch, you could substitute tomato sauce.
- Mozzarella cheese – fresh italian mozzarella cheese. Avoid buying the pre-shredded cheese. It does not melt as well as the fresh mozzarella. Beef cannelloni with mozzarella is the best!
- Parmesan cheese – freshly grated Parmesan cheese is best vs. the store-bought cheese in the shaker.
- Salt & Black Pepper – taste the meat mixture and salt and pepper to taste.
- Fresh basil (optional for garnish)
What is cannelloni?
Cannelloni pasta is a type of cylindrical-shaped pasta that is often stuffed with a filling, such as cheese, meat, or vegetables. The pasta tubes are sometimes boiled before being filled, and then baked in the oven with a sauce and cheese on top.
There are several types of cannelloni fillings from beef cannelloni, chicken cannelloni, seafood cannelloni and a simple ricotta and spinach stuffed cannelloni filling.
Cannelloni is often made by cutting fresh lasagna sheets and rolling up the filling in the square and placing seam-side-down in a baking dish.
What’s the difference between cannelloni and manicotti?
If you’re standing in the grocery store and wondering cannelloni vs. manicotti what’s the difference? I’ve got you covered!
Manicotti and Cannelloni are types of pasta tubes. Manicotti tubes are bigger, thicker, and have ridges, while Cannelloni tubes are smaller, thinner, and smooth.
Cannelonni, left & Manicotti, right
Step by Step Instructions – How to make cannelloni
You can find a full printable recipe card at the bottom of this page. I’ve included some step-by-step photos below to help you along the way.
Cannelloni can sometimes be made with dried, oven-ready cannelloni pasta tubes or with fresh pasta sheets. Here’s how to make the best beef cannelloni:
Cook the spinach
If using fresh vs. frozen spinach, you will need to cook the spinach first. Place about 2 inches of water in a pot on the stove and bring to a boil. Add the spinach leaves. Pack them in, they do not have to be touching the water. Cover and cook for 3 to 5 minutes. Strain, then chop and set aside.
Step 1 – You will need a 9×13-inch casserole dish for this recipe. Preheat oven to 350°F.
Step 2 – In a large skillet over medium heat, add the olive oil, garlic, onions, green pepper and mushrooms., stirring with a wooden spoon. Cook until soft, about five minutes.
Step 3 – To the vegetable mixture, add the ground beef (minced beef), Italian seasoning and Worcestershire sauce.
Step 4 – Cook over medium-high heat until beef is completely cooked and no longer pink and the vegetables are soft. Drain any excess fat from the meat.
Step 5 – Stir in the cooked, chopped spinach. If using frozen spinach, simply thaw and stir in.
Step 6 – Stir in 1 cup of the marinara sauce to the spinach beef mixture and stir until combined. Taste the mixture and add salt and pepper to taste.
Tip: If the mixture seems too moist due to the mushrooms releasing a lot of moisture, add in 1 Tablespoon of tomato paste to the mixture.
Step 7 – Place meat mixture in a food processor and pulse for a few seconds. Processing the meat mixture for a few seconds will break up any large pieces and create a smooth texture, making it easier to pipe through a bag and the perfect consistency for your cannelloni.
Simply pulse for a few seconds. Do not over-process!
Step 8 – Lightly coat the bottom of 9×13-inch baking dish with marinara sauce.
How do you fill cannelloni?
Step 8 – How to fill cannellonni the easiest way! Use a large bowl or measuring cup to stand the canneloni shells upright. Next, fill a decorator bag (piping bag) with the beef mixture and fill each cannelloni tube by stuffing the pasta into the opening. A large ziplock bag will do the trick here too! Alternatively, you can do this with a spoon or even with clean hands.
I’ve spread the cannelloni out in this photo but you can position them more close together to fill the dish.
Step 9 – Place the filled cannelloni tubes in the bottom of casserole dish in a single layer. Take the remaining marinara sauce and pour over the filled cannelloni shells in the baking dish.
It may seem like a lot of sauce, but a lot of the sauce will be soaked up by the noodles and you will need some extra sauce to serve with each helping.
Step 11 – Cover with aluminum foil and bake in 350°F oven for 35 minutes until cheese is melted and marinara sauce is bubbling at the edges. Remove foil and bake another 5 to 10 minutes until cheese starts to brown a little on top.
Tip: Spray the aluminum foil lightly with baking spray to stop the foil from stick to the cheese.
Sprinkle with fresh parsley or chopped fresh basil. Serve immediately with freshly grated Parmesan cheese and enjoy! If you enjoyed the delicious cheesy flavor of this recipe, please take a moment and write a comment at the bottom of this page. It would mean so much to me!
Variations for the best cannelloni recipe
Cannelloni with white sauce
Cannelloni with tomato sauce – to make with tomato sauce, simply sub the marinara sauce for good quality tomato sauce.
What to eat with beef cannelloni
Serve with garlic bread and salad for a beautiful meal. A side of veggies like these roasted carrots is also a nice compliment to this meal. A side of veggies is always a lovely compliment to a pasta dinner.
For dessert, try my lemon ricotta cookies and Italian ricotta cookies with a delicious cup of coffee!
Storage, Freezing & Reheating Instructions for Cannelloni
Store cooked leftovers in an airtight container in the refrigerator for up to 4 days. Alternatively, cover casserole dish with plastic wrap. Reheat in microwave in 30 second intervals until heated throughout.
Can I freeze leftover cannelloni?
Yes! Leftover cannelloni can be frozen in an airtight container for up to two months. To serve, thaw, then reheat.
Can I freeze uncooked beef canneloni?
Yes. Freeze uncooked and thaw before baking as per recipe instructions.
How do you cook frozen cannelloni?
To cook frozen cannelloni, thaw in refrigerator overnight. Cover with aluminum foil and bake in 350°F for 35 minutes, until cheese is melted and marinara sauce is bubbling at the edges. Remove foil and bake another 5 to 10 minutes until cheese starts to brown a little on top.
Can I cook cannelloni from frozen without thawing?
Preheat oven to 375°F degrees F, Cook for 65 – 70 minutes . (I recommend thawing first as preferred method)
Frequently Asked Questions
What is the difference between beef cannelloni and lasagne?
What distinguishes cannelloni from lasagne is that the pasta sheets in cannelloni are rolled around the filling, whereas in lasagne, they are layered with the filling. This results in a distinct appearance and texture when served.
How do you fill cannelloni?
Once the filling is prepared, use a spoon or piping bag to fill each cannelloni tube. Be careful not to overfill them as they may burst while cooking.
Try these pasta recipes next!
If you’re a fan of Italian cuisine, then you’re in for a treat with this recipe for Easy & Delicious Baked Beef Cannelloni with Spinach! The combination of ground beef, onions, peppers, and mushrooms creates a savory filling that’s stuffed into cannelloni shells, then smothered with marinara sauce and gooey mozzarella cheese. It’s the ultimate Italian comfort food!
to cannelloni shells
and ½ pounds ground beef (lean)
onion, finely chopped
cloves garlic, minced
green bell pepper, finely chopped
() fresh Spinach, cooked and chopped
jars (650 mL each/approx 40 0ounces) marinara sauce
and ½ cups mozzarella cheese, shredded
shredded Parmesan cheese
Salt & black pepper to taste.
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- You will need a 9×13-inch casserole dish for this recipe. Preheat oven to 350°F.
- To the vegetable mixture, add the ground beef, Italian seasoning and Worcestershire sauce.
- Cook until beef is completely cooked and no longer pink and the vegetables are soft. Drain any excess fat from the meat.
- Stir in cooked, chopped spinach.
- Stir in 1 cup of the marinara sauce and stir until combined. Taste the spinach beef mixture and add salt and pepper to taste.
- Place meat in a food processor and pulse for a few seconds. Processing the meat mixture for a few seconds will break up any large pieces and create a smooth texture. Simply pulse for a few seconds. This will make it easier to pipe into the cannelloni tubes. Do not over-process!
- Lightly coat the bottom of 9×13-inch baking dish with marinara sauce. Use a large bowl or measuring cup to stand the canneloni tubes upright. Fill a decorator bag (piping bag) with the beef mixture and fill each cannelloni tube by stuffing the pasta.
- Place the filled cannelloni tubes in the bottom of casserole dish. Pour the remaining marinara sauce over the filled cannelloni in the baking dish.
- Sprinkle with shredded mozzarella cheese.
- Cover with aluminum foil and bake in 350°F for 35 minutes, until cheese is melted and marinara sauce is bubbling at the edges. Remove foil and bake another 5 to 10 minutes until cheese starts to brown a little on top.
- Sprinkle with fresh parsley. Serve immediately with freshly grated Parmesan cheese and enjoy!
How to cook spinach: cook the spinach first. Place about 2 inches of water in a pot on the stove and bring to a boil. Add the spinach leaves. Pack them in, they do not have to be touching the water. Cover and cook for 3 to 5 minutes. Strain and chop. Set aside.
Storage: Store cooked leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in microwave in 30 second intervals until heated throughout.
Reheating: Reheat in microwave in 30 second intervals until heated throughout.
Freezing leftovers: Leftover cannelloni can be frozen in an airtight container for up to two months. To serve, thaw, then reheat.
Freeze uncooked cannelloni: Freeze uncooked and thaw before baking as per recipe instructions.
What to serve with beef cannelloni: A side salad, garlic bread a side of vegetables.
Recipe inspired by recipetineats.com
beef cannelloni, beef canneloni with spinach, cannelloni
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Liver is made up of an agglomeration of cells with little connective tissue and doesn’t behave like regular muscle meat. It cooks very quickly and overcooking can often leave the meat grainy and dry, with an increased intensity of flavor. For this reason, I’ve always been skeptical of a baked or braised liver, but have also wanted to experiment since many old cookbooks include these types of recipes. I confess I was pleasantly surprised when recently preparing my own rendition of Baked Liver with Breadcrumbs and Bacon.
Irish Traditional Cooking
This recipe was inspired by Darina Allen, founder of the Ballymaloe Cookery School. In Traditional Irish Cooking, Darina Allen writes:
This dish was taught in the school cookery classes for many years, until the 1960s at least, and makes a very tasty supper dish. Here is Lily O’Reilly’s recipe from her 1940s notebook.
Of course, recipes like this are notoriously short on detail and expect a little kitchen know-how to navigate them. Fortunately, Ms. Allen provides some loose guidance with proportions, and I’ve adapted them for my own kitchen (as should you)!
Baked Liver with Breadcrumbs and Bacon
I started with three slices of frozen sourdough bread, which I cut into large pieces before blending into breadcrumbs. I baked these for about 10 minutes, strirring often to prevent burning and to encourage drying.
https://youtube.com/watch?v=o5ScuLBJGWc%3Ffeature%3Doembed
Alongside the breadcrumbs, I added parsley, shallot, rosemary, salt, pepper, warmed butter and a couple of spoonfuls of broth. All together I mixed these well and then covered the liver with this stuffing. Finally, I added bacon and some a bit more broth before covering in parchment and baking for about 30 minutes. After removing the parchment, I returned the dish to the oven on broil to brown the bacon just a bit more.
This turned out to be a beautiful meal, served alongside carrots and brussel sprouts. The liver was cooked through, but not crumbly nor dry. The flavors from the stuffing, bacon and broth infused a rich complement to the liver itself. I encourage you to try it! I hope you’ll enjoy it as much as we did!
- 1 t butter
- 1lb beef liver, trimmed of outer membrane and and any tubules
- 6 slices bacon
- 1/2 cup broth
For the stuffing
- ~3/4 cup breadcrumbs (or 3 slices bread, chopped and dried)
- 1/4 cup chopped parsley
- 1/2 shallot, chopped
- 1/2 t dried rosemary
- 1/2 cup broth
- 2 T butter, warmed
- 3/4 t salt
- 1/4 t pepper
- Preheat oven to 350F. In a baking casserole, rub the teaspoon of butter all over the bottom and sides of your casserole.
- Prepare the stuffing by mixing breadcrumbs, parsley, shallot, rosemary, broth, butter, salt and pepper.
- Place the liver slices flat in the greased casserole. Cover with breadcrumbs, then sliced bacon, and finally spoon remaining broth over the top.
- Cover with parchment paper and bake in preheated over for 27 minutes. Remove parchment, increase heat to broil and return to oven for 2-3 minutes. Serve warm.
1 hour 30 minutes
- Extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- ½ white or yellow onion, finely chopped
- 4 cups tomato purée
- 3 sprigs fresh basil
- 3 tablespoons water
- Kosher salt and freshly ground black pepper
- Chile flakes
- ½ pound ground beef
- 1 pound tubular pasta, preferably with ridges, such as rigatoni or tortiglioni
- 1 pound mozzarella cheese, roughly chopped into cubes, drained
- 5 ounces Parmesan, shredded
Directions
- Preheat oven to 350 degrees.
- Make the sauce: Set a saucepan over low heat. Add enough olive oil to cover bottom of pan generously. Add garlic and onions, and sauté until soft and translucent but not at all brown, 4-5 minutes. Stir in tomato purée, basil and water. Season with salt, pepper and chile flakes to taste. Let sauce simmer 20 minutes, then add ground beef. Use a wooden spatula or spoon to break up ground beef in sauce, cover and let sauce simmer, stirring occasionally, 25-30 minutes more. If the sauce gets too thick, simply add a bit more water to loosen it up. When sauce is finished cooking, fish out basil sprigs and discard.
- While the sauce is simmering, cook the pasta: Bring a large pot of salted water to boil over high heat. Cook pasta according to package directions until just shy of al dente. Drain pasta.
- Return drained pasta to pot. Add sauce, a ladleful at a time, giving a good stir between ladles to coat pasta.
- Add half the mozzarella and half the Parmesan, and gently fold into pasta and sauce.
- Assemble the baked pasta: Pour sauced pasta into a deep 9-by-13-inch baking dish. Top with remaining mozzarella and Parmesan.
- Bake in oven until top layer is brown and bubbly, 30-40 minutes.
- Remove from oven and drizzle with a little bit of olive oil.
Adapted from Sutanya Dacres
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Baked calamari is a quick and easy fish recipe, perfect for any occasion.
Crispy baked calamari rings are perfect to serve as a main dish or appetizer.
In addition, baked squid rings are a crispy and tasty finger food, great for an appetizer with friends.
Compared to the classic fried calamari recipe, this more modern cooking method is much lighter. Thanks to the breading, calamari turns out just as crispy.
You can flavor the breading to your liking with different herbs and seasonings, such as garlic, paprika or chili, for example. We suggest flavoring the breadcrumbs with lemon and fresh chopped parsley.
The lemon marinade gives the squid a fresh flavor and the aromatic mix of breadcrumbs makes them so tasty and crispy.
Quick and easy to make, this oven baked calamari recipe is also perfect if you are on a diet but want to eat something healthy but tasty. If you make this recipe, you will have a delicious but light meal, perfect for a low-calorie diet.
Of course, if you use fresh calamari, the flavor will be more intense and they will be more tender. But frozen and already cleaned squids, possibly already cut into rings, are fine for this recipe as well. They are certainly very convenient!
Here is the recipe for baked squid rings. Crispy and lemon-scented. They will be a big hit with your guests!
- Prep Time: 15 Min
- Cook Time: 20 Min
- 1 organic lemon (for its juice and zest)
- 200 g (1 1/4 cups) of breadcrumb
- fine salt
- ground black pepper
- a small bunch of fresh parsley
Kitchen Tools and Equipment
To make baked Calamari rings recipe, you definitely need a cutting boards on which clean and slice the Calamari. The plastic cutting boards that are easy to wash even in the dishwasher are very handy and practical.
Then you need two large bowls to mix all the ingredients. One for the lemon marinade and the other for the breadcrumbs.
An electric chopper will be very useful for shredding bread and parsley and also a grater for the lemon zest.
For the amounts given, you need a baking pan – we would say about 9×13 inches – and baking paper to line the pan.
Crispy oven-fried calamari rings are perfect for parties or appetizers with friends, like classic fried potatoes or meatballs. You can then serve them hot, in the original grease-absorbing cones for quick and practical one-portion treats.
How to Make Crispy Oven-Fried Calamari Rings
PLEASE READ BEFORE YOU START!
You can use fresh or frozen calamari. If you are using frozen squid, remember to defrost them in the refrigerator at least a few hours ahead of time. Either way, you need to CLEAN THE SQUID before you start cooking them. You can buy them already clean, ask the fishmonger to clean them for you or clean them yourself. In this last case, carefully read the paragraph below “How to Clean Calamari”.
– Cut the calamari into rings and place them in a bowl with the tentacle tufts. It’s very important that the calamari are well dried. So pat them dry with paper towels. Now add a pinch of salt and two tablespoons of extra virgin olive oil.
– Squeeze the lemon and add its juice. Grind on top a little black pepper. Stir and let the squid marinate for about 10 minutes.
– Meanwhile, prepare the breadcrumbs. Grind the stale bread very finely. Then add the lemon zest and chopped parsley. Finally, mix well.
– Now remove the calamari from the marinade and transfer them to the bowl of breadcrumbs. Mix well so that the bread sticks evenly to the calamari.
– Line a baking sheet with baking paper large enough so that the squid do not overlap each other. Drizzle the squid with the remaining oil and bake at 200°C (392°F) for 15 minutes.
– In the last minute you can turn on the grill function for even crispier calamari. Avoid cooking the calamari longer, otherwise they’ll turn out hard and dry.
Crispy baked calamari are ready! Enjoy them hot with a few drops of lemon and a fresh green salad or crispy baked potatoes as a side dish
How to Store and Re-heat Baked Calamari
Baked calamari rings should be enjoyed immediately to appreciate their flavor and crispness.
But if they are leftover, you can store them in the refrigerator for up to a day in an airtight container.
Heat them quickly in a nonstick frying pan over high heat or in the oven.
You can freeze breaded, raw calamari rings only if you have used fresh ingredients.
How to Clean Calamari
Cleaning calamari is one of the most tedious things many people consider in the kitchen. Sometimes even complicated. In reality, it’s much simpler than it seems. So let’s see how to clean calamari in a few simple steps!
– First, remove the tentacles. So, grab the squid’s head with one hand and its body with the other. Gently pull the head to remove the entrails. Then remove the hard clear cartilage from the body.
– Remove the horny beak located in the center of the tentacles. Finally the eyes and all the surrounding part with the help of scissors or a knife.
– Remove the skin and rinse the calamari tubes under running water to remove any residue, being careful not to break them. Wash also the inside of the calamari tubes and the tentacles as well, to remove any residual sand. Dry with kitchen paper and set aside, ready to be used in your fantastic squid recipes!
Variants
Variations to this simple recipe concern the method of cooking and how to flavor the breadcrumbs, according to one’s preferences.
Air Frier Calamari Recipe
Baking is certainly handy and makes foods lighter than traditional frying, as the amount of oil used is very low.
For a result very similar to baking, we recommend trying the convenient air fryer. The result is dry, light and crispy fried calamari.
How to Season Breadcrumbs
In this recipe, the main ingredient and star of the dish, besides the calamari, is the breadcrumbs.
We recommend that you don’t use ready-made breadcrumbs, but prepare it yourself at home. It’ll definitely be tastier! If you want more information and tips read How to Make Homemade Italian Breadcrumbs
You can flavor the bread to your liking.
We have suggested lemon zest and fresh parsley, a classic combination for fish.
Other flavorings are sweet/hot paprika or chili powder and chopped rosemary instead of parsley.
If you like garlic, it’s a very good seasoning for this recipe. You can add it in pieces to the marinade or add it together with breadcrumbs.
