Cannelloni is an Italian pasta having the shape of large tubes. It is mostly stuffed. Any mixture of vegetables or meat or a combination of both can be used as a filling. Once stuffed, the cannelloni is baked with a sauce e.g. tomato or béchamel and often also sprinkled with cheese before being placed in the oven. Cheese can also be used to stuff the cannelloni. If you decide to go for this type of filling make sure to select cheese that has a creamy consistency.
What I have for you in the recipe below is cannelloni with a combination of ricotta cheese with prawns. If you are not a fan of seafood, you can replace the prawns with a cheese and spinach mixture or fried mushrooms.
Ingredients for stuffed cannelloni.
- 150 g prawns
- 250 g ricotta cheese
- 150 g feta cheese
- 2 eggs
- 1/4 teaspoon of salt
- a pinch of black pepper
- 1 red pepper
- 12 cannelloni tubes
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
- 2 flat teaspoons of salt
- 1/6 teaspoon of black pepper
- a bunch of parsley
- 600 g canned tomatoes
How to make stuffed cannelloni.
Pour the olive oil into a pan. Dice the red pepper into small cubes and add it to the oil. Fry over a medium heat for 3 minutes, then add finely chopped prawns, salt and pepper. Continue frying for a minute. Once done, remove it from the heat and let it cool down.
Place the feta cheese in a bowl and crush it with a fork. Add the ricotta cheese, eggs, fried pepper and the cooled down prawns to it. Mix thoroughly.
Tomato sauce: put diced canned tomatoes into a pot, add pepper, salt and sugar. Bring it to boil and from the moment it starts boiling, simmer over a low heat for 10 minutes. At the end of cooking, add finely chopped parsley.
Fill each cannelloni tube with the stuffing, then place the cannelloni tubes one next to another in an ovenproof dish. Pour the tomato sauce over the stuffed cannelloni, cover the dish with a lid or foil and place it an oven preheated to 170 degrees Celsius for 50 minutes.
Good to know when making stuffed cannelloni.
Depending on the type of cannelloni pasta you choose, it might or might not be required to be pre-cooked before being stuffed. Always read the instructions on the packaging. I used cannelloni pasta that did not require pre-cooking.
I used frozen prawns. They are easy to cook and there is less work with cleaning them, unlike fresh ones.
If you don’t like prawns, you can give up on them and replace them instead with more red pepper.
I used canned tomatoes. Make sure to use both tomatoes and sauce.
Do you like prawns? If so, try our recipe for Tempura prawns.