Four Cheese Cannelloni Recipe

Name: Four Cheese Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole cannelloni tubes, cooked*; SAUCE; 2 cups tomato sauce; 1/2 teaspoon fresh oregano, chopped; 1/2 teaspoon fresh basil, chopped; 1/4 teaspoon crushed garlic; FILLING; 1 1/2 cups light ricotta cheese; 1 1/2 cups mozzarella cheese, shredded; 1/2 cup light cream cheese, softened; 1/2 cup baby parmesan cheese, shredded; 1 large egg, mixed; 2 -3 tablespoons green onions, chopped; 1 teaspoon fresh oregano, chopped; 1/8 teaspoon pepper; 1 1/4 cups cooked lean ground turkey (**)

Servings: persons

8 whole cannelloni tubes, cooked*
SAUCE
2 cups tomato sauce
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh basil, chopped
1/4 teaspoon crushed garlic
FILLING
1 1/2 cups light ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/2 cup light cream cheese, softened
1/2 cup baby parmesan cheese, shredded
1 large egg, mixed
2 -3 tablespoons green onions, chopped
1 teaspoon fresh oregano, chopped
1/8 teaspoon pepper
1 1/4 cups cooked lean ground turkey (**)

1
For Vegetarian please read step 8 and omit the turkey.
2
Preheated oven @ 350F or can be microwaved.
3
Oven/microwave proof dish.
4
Have the cannelloni cooked and well drained, ready for the filling.
5
*If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
6
Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling.
7
In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
8
Add the oregano, chopped onion and cooked ground turkey.
9
** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.
10
With a spatula, fold in the motzarella and parmesean cheeses.
11
Spoon about 1/2 cup of the sauce into the bottom of your baking dish.
12
To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.
13
Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
14
To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.

642

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

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: 8 whole cannelloni tubes, cooked*, SAUCE, 2 cups tomato sauce, 1/2 teaspoon fresh oregano, chopped, and more.

Yes, Four Cheese Cannelloni falls under the Meat & Poultry 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!

Four Cheese Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions