Tuscan Cannelloni Recipe

Name: Tuscan Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sheets lasagna noodles (fresh or dried, cooked according to instructions); 1 lb tomato sauce or 1 lb tomato and basil pasta sauce; 3 tablespoons parmesan cheese, grated; 2 tablespoons fresh basil, chopped; For the filling; 1 tablespoon olive oil; 2 shallots, finely chopped; 1 garlic clove, minced; 10 ounces cannellini beans, drained; 2 ounces sun-dried tomatoes, snipped into pieces; 5 ounces dolcelatte cheese, roughly chopped (or other creamy blue cheese); 2 tablespoons fresh basil, chopped; salt and pepper

Servings: persons

8 sheets lasagna noodles (fresh or dried, cooked according to instructions)
1 lb tomato sauce or 1 lb tomato and basil pasta sauce
3 tablespoons parmesan cheese, grated
2 tablespoons fresh basil, chopped
For the filling
1 tablespoon olive oil
2 shallots, finely chopped
1 garlic clove, minced
10 ounces cannellini beans, drained
2 ounces sun-dried tomatoes, snipped into pieces
5 ounces dolcelatte cheese, roughly chopped (or other creamy blue cheese)
2 tablespoons fresh basil, chopped
salt and pepper

1
Make the filling: Heat the oil in a small pan and cook the shallots and garlic until soft. Allow to cool.
2
Crush the drained beans with a fork so that most are mashed, but a few retain their shape, then mix them with the shallots, garlic, sun-dried tomatoes, cheese and basil.
3
Season well, taste and add more seasoning if necessary.
4
Lay the lasagna sheets flat, divide the filling between them and roll up to enclose the filling. Put the cannelloni seam-side down into an oiled or buttered 11 x 8in ovenproof dish (they should fit snugly). Season then pour over the tomato sauce.
5
Cover with foil and cook at 375F for 45-50 mins until the pasta is cooked and the filling is piping hot.
6
Scatter the parmesan and basil over the top before serving.

415

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 13 ingredients. The key ingredients include: 8 sheets lasagna noodles (fresh or dried, cooked according to instructions), 1 lb tomato sauce or 1 lb tomato and basil pasta sauce, 3 tablespoons parmesan cheese, grated, 2 tablespoons fresh basil, chopped, and more.

Yes, Tuscan Cannelloni 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!

Tuscan Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions