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  1. Ricotta-Herb Stuffed Cannelloni

Ricotta-Herb Stuffed Cannelloni

01:35:00 12 servings, 2 filled cannelloni each
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12 servings, 2 filled cannelloni each

Creamy ricotta and fresh herbs team up to make the perfect filling for these creamy baked cannelloni. Topped with pasta sauce and Parmesan cheese, it's the perfect recipe to serve a crowd.

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What You Need

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Make It

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  • Heat oil in medium skillet on medium heat. Add onions and garlic; cook 3 min. or until softened, stirring frequently. Stir in herbs; cook and stir 2 min. Cool slightly.
  • Heat oven to 350ºF. Stir ricotta into onion mixture. Mix pasta sauce and water until blended; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray. Fill cannelloni with ricotta mixture; place in single layer over sauce in dish. Top with remaining pasta sauce, completely covering cannelloni with sauce. Sprinkle with Parmesan; cover.
  • Bake 1 hour 10 min. or until cannelloni are tender.


Substitute fresh oregano for the thyme.

Spinach and Ricotta Cannelloni

Add 1 pkg. (300 g) frozen chopped spinach, thawed and drained, and 1 beaten egg to ricotta mixture before spooning into cannelloni shells and baking as directed.


  • 12 servings, 2 filled cannelloni each

Nutritional Information

Serving Size 12 servings, 2 filled cannelloni each
Calories 180
% Daily Value
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 230mg
Carbohydrate 20g
Dietary fibre 2g
Sugars 7g
Protein 8g
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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