Easy Cannelloni Recipe

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ByMaria July 21, 2025

Okay, here we go! Cannelloni time! This Easy Cannelloni Recipe — I’m telling you — is a weeknight lifesaver. It’s cheesy, saucy, and way easier than you think. Forget slaving away; this is comfort food, FAST. You should try it because, well, who doesn’t love cheesy pasta tubes drowning in tomato sauce? Plus, it’s endlessly customizable, which is perfect for my perpetually picky eaters.

My husband, bless his heart, thinks I’m a culinary genius when I make this. He literally does the “mmm, this is amazing!” thing with his eyes closed. And the kids? They inhale it. One time, I made a double batch, and we still ended up fighting over the last piece. Seriously. Fight. Involved a spoon. This has become a Sunday night staple in our house. If I don’t make it every few weeks, I get the look from everyone. And let’s be real, seeing them happy and full makes it all worthwhile… even the spoon fight. Easy Cannelloni Recipe

Why You’ll Love This Easy Cannelloni Recipe

It’s ridiculously easy. Like, “I’m exhausted but still want something amazing” easy.
Cheesy goodness. Need I say more? It’s like a warm hug for your soul.
Picky-eater approved. If my kids eat it, yours probably will too.
Makes you look like a rockstar in the kitchen without actually being one. (My secret weapon!)

How to Make It

Okay, so first things first, get your oven preheating, like, NOW. Don’t be like me and forget and then stand around waiting. While that’s heating up, brown your ground beef (or sausage, if you’re feeling wild!) in a pan. Drain off the fat – nobody wants greasy cannelloni. Then, stir in your tomato sauce (I usually grab a jar, no shame), some ricotta cheese (the star of the show!), a little parmesan (for that salty kick), an egg (to bind everything together), and some seasonings. Don’t be shy with the seasonings! Salt, pepper, garlic powder, oregano… whatever makes your heart sing.

Now comes the fun part – stuffing the cannelloni shells! This can be a little messy, but who cares? Just use a spoon or a piping bag if you’re fancy (I’m usually not). Fill each shell with that cheesy-meaty mixture and lay them in a baking dish that you’ve already slathered with a bit more tomato sauce. Top the shells with even MORE sauce (can you tell I love sauce?) and a generous sprinkle of mozzarella cheese. Bake until bubbly and golden brown. Boom. Dinner is served!

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Ingredient Notes

Ground Beef: I usually go for lean ground beef. But honestly, sometimes I use Italian sausage if I’m feeling fancy. Either way, just brown it up real good and drain the grease.
Ricotta Cheese: This is the heart and soul of the filling. Don’t skimp on the good stuff! Full-fat ricotta is the way to go; low-fat just doesn’t cut it.
Tomato Sauce: Jarred is fine. Homemade is great if you have the time and energy, but let’s be honest, most of us don’t. Just pick a sauce you like!
Parmesan Cheese: Adds a nice salty, nutty flavor. Buy the good stuff, not the powdery stuff in the green can (unless that’s all you have, then it’ll do!).
Egg: Helps bind the filling together so it doesn’t all ooze out when you bake it. Don’t skip it!
Mozzarella Cheese: Melty, stretchy, cheesy goodness. Use the shredded kind for easy sprinkling.
Cannelloni Shells: The tubes! You can find these at most grocery stores. If you can’t find cannelloni, you can use manicotti shells instead. Just saying, it works in a pinch.
Seasonings: Garlic powder, oregano, salt, pepper… basically, whatever spices you like in your tomato sauce. I sometimes throw in a pinch of red pepper flakes for a little kick.

Recipe Steps:

Preheat oven to 375°F (190°C).
Brown ground beef in a skillet, then drain excess fat.
Stir in tomato sauce, ricotta cheese, Parmesan cheese, egg, and seasonings.
Stuff cannelloni shells with the mixture.
Arrange stuffed shells in a sauce-covered baking dish.
Top with more tomato sauce and mozzarella cheese.
Bake until bubbly and golden brown.

What to Serve It With

Honestly? A big green salad is always a good choice to balance out the richness. Or some garlic bread for soaking up all that extra sauce (duh!). Sometimes I just serve it with nothing else because, well, pasta. But a nice glass of red wine definitely wouldn’t hurt.

Tips & Mistakes

Don’t overstuff the shells! They’ll burst in the oven, and you’ll have a mess.
Don’t be afraid to get messy. Stuffing the shells can be a little tricky, but it’s all part of the fun.
If your sauce is too thin, simmer it on the stovetop for a few minutes to thicken it up.
If your shells are hard to stuff, try boiling them for a minute or two to soften them slightly. But don’t overcook them, or they’ll fall apart!
I once forgot the egg. Disaster. The filling was EVERYWHERE. Don’t be like me, people.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. And okay, confession time: I totally eat this cold straight from the fridge sometimes. Don’t judge me. It’s actually pretty good cold! And YES, I have eaten it for breakfast. It’s called balance, people.

Variations and Substitutions

Meatless? Skip the ground beef and use veggies like spinach, mushrooms, or zucchini.
Different cheese? Use a mix of ricotta, mozzarella, and provolone for extra cheesiness.
Spicier? Add a pinch of red pepper flakes to the filling or a dash of hot sauce to the sauce.
No cannelloni shells? Like I said before, manicotti shells work just fine. Or, get wild and make a lasagna!
I once used cottage cheese instead of ricotta when I was out. It was… fine. Not amazing, but edible. Desperate times, people.
Forgot the Parmesan once. Just hoped for the best. It was still good, but definitely missing something.

Frequently Asked Questions

I can’t have gluten… will this still work?

Girl, YES. Use gluten-free cannelloni shells. They’re out there! Everything else is naturally gluten-free.

Do I have to cook the cannelloni shells before stuffing them?

Nope! That’s the beauty of this recipe. The shells cook in the sauce in the oven. Magic! (Just make sure they’re covered in sauce so they don’t dry out.)

Can I make this ahead of time?

Absolutely! Assemble everything, cover it tightly, and store it in the fridge for up to 24 hours. Then bake it when you’re ready to eat. Just add a few extra minutes to the baking time.

Can I freeze this?

You betcha! Bake it first, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw it in the fridge overnight before reheating.

What if I don’t have an egg?

Okay, look, the egg helps bind everything. If you *absolutely* have to, you can try a tablespoon of cornstarch mixed with a little water, but honestly? Go to the store. The egg is important. Learn from my mistakes!

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