There’s something absolutely magical about a plate of homemade cannelloni—those tender pasta tubes filled with creamy, savory goodness and smothered in rich sauce. This cannelloni recipe is truly the best because it combines simplicity with elegance, making it perfect for both weeknight dinners and impressive dinner parties. I’m sharing all my secrets to ensure your cannelloni turns out absolutely perfect every single time!
What makes this recipe so special is the balance between the delicate pasta, the luscious filling, and the silky sauce. Unlike store-bought versions, homemade cannelloni has a tender texture that melts in your mouth. The filling is a beautiful combination of ricotta, mozzarella, and fresh herbs that creates layers of flavor. Plus, this recipe comes together much easier than you might think!
I’ve been making this cannelloni recipe for years, and it never fails to impress. Whether you’re cooking for your family or hosting dinner guests, this dish always receives rave reviews. The best part? You can prepare it ahead of time and bake it when you’re ready. It’s comfort food at its finest, and I absolutely love how customizable it is.
If you’re looking to elevate your pasta game, you might also enjoy exploring our Best Heavy Cream Alfredo Sauce Recipe, which pairs beautifully with many Italian dishes. For another creamy pasta option, check out our Delicious Heavy Cream Pasta Recipe. Those looking for a complete meal might love our Easy Chicken Alfredo Recipe for another elegant dinner option.
For sauce inspiration beyond traditional marinara, check out this Bon Appétit tomato sauce guide and this Serious Eats ricotta pasta tutorial. For more Italian cooking techniques, explore this New York Times baked pasta guide. Additional resources include this Bon Appétit ricotta shells recipe and this Serious Eats fresh pasta dough.
Ingredients
- 1 pound cannelloni pasta tubes (or crepes if preferred)
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup fresh basil, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Salt and black pepper to taste
- ¼ teaspoon nutmeg
- 24 ounces marinara sauce (store-bought or homemade)
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). While it heats, begin preparing your filling by combining the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, minced garlic, fresh basil, and parsley in a large mixing bowl.
- Season the ricotta mixture generously with salt, black pepper, and nutmeg. Stir until all ingredients are well combined and the mixture is smooth and creamy. Set aside.
- Bring a large pot of salted water to a rolling boil. Carefully add the cannelloni pasta tubes, stirring gently to prevent sticking. Cook according to package directions until al dente, typically 8-10 minutes.
- Drain the pasta carefully in a colander and lay the cooked tubes on a clean kitchen towel to prevent them from sticking together. Let them cool for a few minutes until they’re comfortable to handle.
- Prepare a 9×13 inch baking dish by spreading a thin layer of marinara sauce on the bottom. This prevents sticking and adds flavor.
- Transfer the ricotta filling to a piping bag fitted with a large round tip, or use a small spoon to fill each cannelloni tube. Working with one tube at a time, carefully pipe or spoon the filling into each tube, being gentle to avoid tearing the pasta.
- Place each filled cannelloni tube seam-side down in the prepared baking dish, arranging them in a single layer.
- In a small saucepan, warm the marinara sauce over medium-low heat for about 2 minutes. Stir in the heavy cream and butter until the sauce is smooth and silky, creating a luxurious cream sauce that coats the back of a spoon.
- Pour the warm sauce evenly over all the filled cannelloni tubes, ensuring each one is well covered. Sprinkle the remaining 1 cup of mozzarella cheese over the top of the sauce.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and makes plating easier.
- Garnish with fresh basil leaves, additional Parmesan cheese, and a drizzle of quality olive oil before serving to your guests.
Pro Tips
- **Make Ahead Magic**: You can assemble this cannelloni completely the day before baking. Simply cover with plastic wrap and refrigerate. Add about 10 minutes to the baking time if cooking from cold.
- **Freezer Friendly**: This dish freezes beautifully for up to three months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator and bake as directed.
- **Sauce Substitutions**: While marinara is classic, don’t hesitate to use a homemade tomato sauce or even a white cream sauce for variation. The ricotta filling pairs beautifully with either option.
- **Cheese Variations**: For a lighter version, use part-skim ricotta and reduce the mozzarella. For extra richness, add a tablespoon of mascarpone to the filling mixture.
- **Meat Addition**: To make this heartier, mix 8 ounces of cooked ground beef or crumbled sausage into the ricotta filling. This adds protein and deep flavor.
- **Vegetable Boost**: Finely chop spinach, zucchini, or mushrooms and incorporate into the filling. Squeeze excess moisture from vegetables before adding to prevent a watery filling.
- **Pasta Alternative**: If you can’t find cannelloni tubes, use lasagna noodles rolled around the filling or make thin crepes to fill. The technique remains the same.
- **Cooking Time**: Oven temperatures vary, so begin checking at 30 minutes. The dish is ready when the cheese is melted and bubbly around the edges.
- **Serving Suggestions**: Serve alongside a simple green salad with lemon vinaigrette and crusty bread to soak up the delicious sauce.
- **Storage**: Cover and refrigerate leftovers for up to four days. Reheat gently in a 350°F oven covered with foil until warmed through.