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.
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 😉No thanks, I don't want seconds of this #Spinach and Cream Cheese Canneloni-SAID NO ONE EVER!!Click To Tweet
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.