Stuffing cannelloni is not hard. Stuff them without cooking. Lay them on a baking dish, smother with sauce, bake and let the pasta cook in the sauce. That's how I cooked my spinach and cream cheese stuffed cannelloni with meat sauce.
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Spinach and Cream Cheese Stuffed Cannelloni With Meat Sauce

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 people
Author Connie Veneracion

Ingredients

  • 2 large handfuls fresh spinach blanched, rinsed, squeezed and chopped
  • 250 grams cream cheese at room temperature
  • 6 to 9 tubes cannelloni
  • 1 cup tomato sauce (I used homemade)
  • 2 cups tomato meat sauce (it's my secret pasta sauce)
  • 1/2 cup shredded cheese (I used pepper Jack but mozzarella will be lovely too)
  • chopped parsley to garnish

Instructions

  • Preheat the oven to 325F.
  • In a bowl, mix together the chopped spinach and cream cheese until smooth.
  • Spoon the spinach-cream cheese mixture into a piping bag and pipe into the uncooked cannelloni. Make sure that they are filled from end to end.
  • Spread the tomato sauce on the entire bottom of a baking dish.
  • Arrange the stuffed cannelloni in a single layer on top of the sauce making sure they are not packed together too tightly. They need a little room to expand.
  • Spread the tomato meat sauce over the cannelloni.
  • Cover the baking dish tightly with foil.
  • Bake the spinach and cream cheese stuffed cannelloni with meat sauce at 325F for about 50 minutes.
  • Take the baking dish out of the oven.
  • Turn up the oven temperature to 400F.
  • Peel off the foil covering the baking dish and discard.
  • Sprinkle the shredded cheese on top of the tomato meat sauce.
  • Return the cannelloni into the oven and bake, uncovered, for 10 minutes.
  • Let the cannelloni rest for about 10 minutes. Sprinkle with chopped parsley and serve.