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Nonna’s Quick and Easy Pasta
(Last update 2/20/17 by Melissa)
Lunch for the work at home person is sometimes so hard to figure out. You’ve been working hard, might not have taken the time for breakfast and you’re starving. I know, because this is me most days. My favorite lunch of all time and what I have most days is what I like to call Nonna’s Quick and Easy Pasta!
It’s not boxed mac and cheese or microwave pasta, but a real home cooked meal made in 15 minutes or less. (Although a good box of Mac and Cheese will do in a pinch ;).
You will get this cooked and in your bowl in no time flat. It costs next to nothing and saves $ and many calories over time when compared to the same meal in a restaurant or a trip to the fast food joint up the road. Win-Win I’d say!
Now get a pot of water on to boil and let’s get cooking!
(You can also find this recipe here along with my pasta cooking tips.)
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Nonna's Quick and Easy Pasta
This pasta dish is so quick and easy you can have it on the table in no time!
6 minutes or per package directions
Boil the pasta per package directions to desired tenderness. Drain well. If you are watching your calories and want to cut back on the butter and olive oil, reserve about a half cup of the pasta water.
While the pasta is draining, combine the butter and olive oil in the same pan you boiled the pasta- (or a little pasta water if you are cutting back on butter and oil) and heat to medium. Then add the chopped garlic and cook slowly for about 1 minute. Do not brown the garlic. Toss the drained pasta with the garlic/butter mixture. Serve with a sprinkling of cheese and parsley.
Spinach and Cream Cheese Canneloni
Do you want to learn to make a really delicious Spinach and Cream Cheese Canneloni without having to stuff any shells? Stuffing shells can take a toll on your cooking confidence level when you can’t get the “stuff” into it without it breaking or tearing, not filling completely, yada, yada, yada. So take the easy way out this time and just roll the “stuff” into a flat lasagna noodle! So. Much. Easier.
Spinach and Cream cheese cannelloni rolled in a lasagna noodle and baked to bubbly cheesy perfection! It’s so good!!
This Spinach and Cream Cheese Canneloni recipe is made from Spinach and cream cheese combined with mozzarella and Romano cheeses, rolled in lasagna noodles smothered in a rich tomato sauce and then baked to perfection! Serve it on Meatless Monday or with a side Meatball. (Here’s my best meatball recipe, by the way 😉
This recipe makes about 20 canneloni rolls filled with 1 to 1 1/2 tbsp of filling each. You will need at least 10 lasagna noodles but I suggest you cook a few more as some can tear with cooking and you will need 10 unbroken lasagna noodles to make the 20 rolls after they are cut in half.
You will need some spaghetti sauce to cover the rolls before baking. You can use store bought jarred sauce or you can make your own. Or you can try my recipe for Slow Cooker Pasta Sauce.
Spinach and Cream Cheese Canneloni
Delicious cheesy goodness smothered in pasta sauce and baked to perfection!
Blend the egg, softened cream cheese, mozzarella cheese and Pecorino Romano cheese together well using a heavy spoon.
Using your hand, squeeze out all the liquid from the spinach and add it to the cheese mixture.
Mix well until all the cheese and spinach are combined thoroughly.
Next, prepare your casserole dish by lightly brushing the bottom of the pan with your pasta/spaghetti sauce.
Cut the Lasagna noodles in half and add about 1 to 1 1/2 tablespoon of the filling to the center. Roll the noodle around the filling and place the seam side down in a casserole dish. After each layer add a light, thin layer of pasta sauce finishing with another thin layer of pasta sauce over the top of the casserole. You don't want too much sauce on this, just enough to keep it moist while baking.
Cover the Cannelloni with foil. Bake at 375 for 30-45 minutes until it's hot and bubbly. Enjoy!