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 Cream Cheese Cannelloni

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 😉

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.

Delicious Spinach and Cream Cheese Canneloni recipe will have your family falling in love with this creamy goodness! It will quickly become a family favorite.

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Spinach and Cream Cheese Canneloni
Delicious cheesy goodness smothered in pasta sauce and baked to perfection!
Spinach and Cream Cheese Canneloni
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Ingredients
Spinach and Cream Cheese Canneloni
Instructions
  1. 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.
    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.
  2. Next, prepare your casserole dish by lightly brushing the bottom of the pan with your pasta/spaghetti sauce.
    Next, prepare your casserole dish by lightly brushing the bottom of the pan with your pasta/spaghetti sauce.
  3. 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.
    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.
  4. Cover the Cannelloni with foil. Bake at 375 for 30-45 minutes until it's hot and bubbly. Enjoy!
    Cover the Cannelloni with foil. Bake at 375 for 30-45 minutes until it's hot and bubbly. Enjoy!

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