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.

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


  • 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


  • 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.