Cannelloni (Stuffed Pasta) Recipe

Name: Cannelloni (Stuffed Pasta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup flour, all-purpose; 1 1/2 teaspoon salt; 5 large eggs slightly beaten; 1 tablespoon vegetable oil; 1 x water salted; 1/2 cup onions chopped; 1 each garlic cloves medium,minced; 1/2 teaspoon basil eaves, crushed; 2 tablespoons butter or margarine; 2 cans tomatoes chopped(16oz ea); 11 ounces soup, cream of cheddar 1 can; 1/2 cup milk; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 1 1/2 cup ricotta cheese; 1/4 cup prosciutto (italian ham); 1/4 cup salami chopped

Servings: persons

1 1/2 cup flour, all-purpose
1 1/2 teaspoon salt
5 large eggs slightly beaten
1 tablespoon vegetable oil
1 x water salted
1/2 cup onions chopped
1 each garlic cloves medium,minced
1/2 teaspoon basil eaves, crushed
2 tablespoons butter or margarine
2 cans tomatoes chopped(16oz ea)
11 ounces soup, cream of cheddar 1 can
1/2 cup milk
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
1 1/2 cup ricotta cheese
1/4 cup prosciutto (italian ham)
1/4 cup salami chopped

1
Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough.
2
Knead on lightly floured board until smooth, about 5 minutes.
3
Cover; let dough rest 5 minutes.
4
Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles.
5
Cover; let dough rest 1 hour.
6
Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender.
7
7.
8
Rinse in cold water; drain on damp towel.
9
Meanwhile, prepare sauce:
10
A. Cook onion, garlic and basil in butter in a saucepan until tender.
11
B.
12
Add tomatoes; bring to a boil.
13
C. Reduce heat; simmer 30 minutes, stirring occasionally.
14
Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
15
To make filling:
16
A.
17
Combine soup, milk and Parmesan cheese in a bowl.
18
B.
19
Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.
20
To make cannelloni:
21
A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up.
22
B.
23
Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.
24
C. Bake in preheated 350'F.
25
oven 30 to 35 minutes, or until hot.
26
12.
27
Serve with additional Parmesan cheese.

1054

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cup flour, all-purpose, 1 1/2 teaspoon salt, 5 large eggs slightly beaten, 1 tablespoon vegetable oil, and more.

Yes, Cannelloni (Stuffed Pasta) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cannelloni (Stuffed Pasta)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions