cannelloni recipe

This vegan cannelloni is plant-based comfort food at its finest! Stuffed with green lentil ragout and topped with a super cheesy vegan béchamel sauce - it&#x27;s your new favourite pasta!

Vegan Cannelloni - Super Cheesy!

½ red onion ((diced))

garlic ((minced))

tsp smoked paprika

tin green lentils ((drained))

tbsp dark soy sauce

brown rice miso paste

tbsp balsamic vinegar

plum tomatoes

bouillon powder

250 ml boiling water

butter

60 g plain flour

600 ml soy milk

yeast

tsp marmite

g vegan cream cheese

tbsp tapioca starch

soy milk

garlic powder

onion powder

150 g cannelloni pasta

parsley ((finely chopped))

Place a large saucepan or cast-iron dutch oven over a medium heat and add a drizzle of olive oil. Once the oil is hot, add the onion and garlic and fry for two minutes. Add the smoked paprika, lentils, soy sauce, miso and balsamic vinegar and cook for another 2 minutes, stirring constantly.

Add the tinned tomatoes, bouillon powder and boiling water. Stir to combine. Once the mixture reaches a boil, reduce the heat to a simmer. Allow to cook for 20 minutes, stirring often, or until nice and thick. While the sauce thickens, make the béchamel.

To Make the Lentil Ragout

Preheat the oven to 180c

Place the vegan butter in a medium saucepan over medium/low heat. Allow the vegan butter to melt fully until it starts to bubble. Add the flour and stir to combine. Keep stirring to allow the flour to cook for around 30 seconds before adding a small drizzle of the milk and whisking vigarously until smooth. Add the rest of the milk in additions, whisking between each one to ensure the béchamel stays smooth.

Once all the milk is added, add the remaining béchamel ingredients and whisk to combine. Whisking frequently, bring the béchamel to a gentle simmer so that bubbles are rising to the surface - keep whisking until the sauce is thick (around 10 minutes).

To Make the Béchamel

Using a ladle, remove around 1/4 of the béchamel sauce from the pan and place in a small bowl. Separately, in another small bowl, whisk together the tapioca starch, soy milk, garlic powder and onion powder until smooth. Pour into the decanted 1/4 of the béchamel sauce and whisk well to combine. Set aside.

To Make the Cheesy Topping

In a baking tray, place a thin layer of the lentil ragout. Using a teaspoon, fill the cannelloni tubes with the remaining ragout, one by one, and place in the tray. Once all the tubes are filled, pour any remaining ragout over the tubes (if you have any left).

Pour the béchamel over the cannelloni, followed by the cheesy topping. The cheesy topping may have thickened a lot, so you may need to spoon it out, rather than pour.

Place in the oven for 25-30 minutes or until the cannelloni is soft but still holds its shape. If you&#x27;d like the top more brown and crispy, place under the grill/broiler for a few minutes before sprinkling with parsley and serving.

To Assemble

A delicious Italian recipe, for crepe cannelloni (cheese and white sauce), the best cheese cannelloni.

Crepe Cannelloni with Cheese &amp; White Sauce

eggs

salt

all purpose flour

water

parmesan cheese

fontina cheese small cubes (or gouda, provolone

mozzarella (small cubes)

milk (2%

butter*

flour

In a large bowl with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1 cup at a time and continue to beat till smooth.**

In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a ¼ cup ladle (or ¼ cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle to spread the mixture (or a spoon) but don&#39;t make them too large or too small. (in the picture the plate is 7 inches (18 cm). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.

FOR THE CREPES

In a large pot melt butter over medium heat, blend in the flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat.&nbsp;

FOR THE WHITE SAUCE

On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 3-4 cubes of mozzarella, 3-4 cubes of fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe. (I usually go for 4 cubes of each and 2 dessert spoons of parmesan cheese)

Pre-heat oven to 350F (180C).

In a medium baking pan (I used a 12x10inch/30x25cm) spread a ladle (using a ½ cup ladle (or more if needed)) of sauce on the bottom of the pan and then line with stuffed cannelloni (they can be touching) top with remaining white sauce and cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake for approximately 20-25 minutes. Enjoy.

PUTTING IT TOGETHER

I made this for Cmas dinner, it had been years that I made a crepe manicotti, and I needed to make the meal more tender bc of eating considerations from medical complications of husband. I used 00 pasta flour bc I had it on hand. The crepes were easy to make, I prepped and froze them in advance. Then when ready, I defrosted and filled them. I put in a mix of ricotta, parm,parsley and cubes of mozzarella. Then I froze it again until ready to bake on Cmas day. I topped with gobs of shredded mozzarella and more parm and covered it in foil to bake at 375 bc it was a large platter,;and then the last 15 mins, I uncovered it to brown and bubble on edges. Spooning it on plate was a lot of cheese pull which delighted my family. You can fill these crepes with anything your heart desires.

Oh my goodness!!  This recipe is incredible!  I made this for my Mom and sister for Christmas dinner and they just kept saying how delicious it was.  I am so, so pleased with how this turned out.  I did 1/2 meat sauce and 1/2 white sauce.  Putting some of each on the plates created the ultimate palate-pleasing dinner.  The crepes resembled fresh pasta.  Now I am dreaming of all the potential fillings.  Thank you for this amazing recipe!

I love this recipe, it’s one of my favourites ever!

My family loved these.  The crepes were so light and delicious.  They have already asked me to cook them again.
The only thing is that the white sauce was totally absorbed in the cooking process.  Next time I will make extra white sauce ad keep it for when they are being served.

My family all really liked your recipe for the ones with pasta sauce, so we'll have to give these a try too! Thanks for sharing so many wonderful recipes!

Cannelloni pasta tubes packed with a cheesy ricotta and chicken filling, and topped with a creamy and delicious tomato sauce. Simple, super easy to make, and they're SO tasty!

Creamy Ricotta Spinach and Chicken Cannelloni

cannelloni tubes

olive oil

yellow onion, (diced)

garlic, (minced)

chicken breasts, (finely chopped)

milk

Ricotta cheese

bag (8 to 10 ounces) baby spinach

salt and fresh ground pepper, (to taste)

pasta sauce

half & half

Parmesan cheese

basil

oregano

nutmeg

Cook cannelloni tubes for 5 minutes in boiling water; rinse and set aside to cool for a few minutes, or just until cool enough to handle.&nbsp;

Preheat oven to 400F.

Heat oil in a large skillet over medium-high heat.

Add onions and saute for 2 minutes; stir in garlic and chicken and continue to cook for 4 minutes.

Add milk and simmer for 2 minutes, or until most of the liquid has evaporated.

Stir in ricotta cheese until well blended.

Add spinach and cook for 2 minutes, or until wilted.

Remove from heat and let stand a few minutes, or until cool enough to handle.

Spoon pasta sauce on the bottom of a 9x13 baking dish and set aside.

Using a spoon, your hands, or even a piping bag, stuff the prepared chicken mixture into cannelloni tubes.

Arrange the cannelloni in a single layer on the bottom of the previously prepared baking dish. Set aside.

In a mixing bowl, combine half &amp; half, parmesan, basil, oregano, nutmeg, salt, and pepper; whisk until thoroughly combined.

Pour the half &amp; half mixture over the cannelloni.

Bake in the oven for 18 to 20 minutes, or until top is golden brown and the cream is reduced.

Remove from oven and let stand 3 minutes, or until sauce has slightly thickened.

Spoon the sauce over the cannelloni and serve.

I was looking forward to making this recipe but I found that next time I make it I’ll go for frozen spinach as that it mixes better and less clumpy, I accidentally used too much ricotta but flavour was still there

I followed this recipe exactly as written, however I couldn’t find cannelloni, so I substituted in Barilla oven-ready thin lasagne (no piping or stuffing required). I boiled the lasagne noodles 4-5 minutes, rinsed gently, then I spread the ricotta chicken mixture over the pasta sheets and rolled them up beautifully. I did top this recipe with mozzarella cheese. This recipe was delicious and my kids loved it! The next time I make this I’ll probably double the red sauce and make a little more of the white sauce, as we’re a family who likes a lot of sauce. Cheers!

Made this for dinner last night!  I couldn't find the right noodles so I did jumbo shells and it was a hit with the whole family including a 6 yr old and 8 yr old!

Great recipe! I made a couple changes just based on personal preference :)

- Substituted 1lb ground chicken
- Subbed jumbo shells for cannelloni (less drama!) - cooked al dente 
- I cooked the chicken, set it aside to cool, then cooked the onion, spin, and garlic adding it to the chicken. Once cooled, I mixed in the ricotta and scooped the mixture into the cooled shells
- I had a cup of tomato sauce leftover so I mixed that w/ the half and half before pouring over the shells (more flavor!)
- Finally, I zested an entire lemon over everything before popping in the oven :)

It was flavorful, easy, and my husband LOVED it! Thank you for the inspiration!

I made this for supper and it was delicious. I used manicotti shells. I did not have spinach so substituted chopped red pepper. I also added Parmesan cheese to the filling along with salt and pepper. I made a bechamel sauce adding extra Parmesan and a little extra sprinkle of parmesan cheese at the end then browning under broiler. Finished with sprinkling of fresh basil. I loved that not having all the ingredients that I could use substitutes. Thank you for the recipe.

https://content.jwplatform.com/videos/JiNj40SL.mp4

Cannelloni pasta tubes packed with a cheesy ricotta and chicken filling, and topped with a creamy and delicious tomato sauce. Simple, super easy to make, and SO tasty!

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Top 3 cannelloni recipe recipes from across the web

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Vegan Cannelloni - Super Cheesy!

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The most viewed cannelloni recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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