Cannelloni is a classic Italian dish, great for feeding a crowd and for preparing ahead in one dish. The filling is mince with extra mozzarella – delicious! Equipment and preparation ...

About Spinach & Mushroom Cannelloni recipe: Warm up with this hearty spinach and ricotta cannelloni dish ... Stuff the cannelloni shells with the filling and place on a baking dish. Pour over pasata, ...

Season well with salt, pepper and the nutmeg. 6. Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. 7.

Making the Marinara Sauce, cooking three types of meat and filling and baking the cannelloni pasta shells. This page contains affiliate links, which means I may receive commissions if you choose ...

Cannelloni has long been a favourite in Italy and is also one of ours. This vegetarian version is a great meal and not too heavy. The spinach in my garden has been growing like crazy and, of ...

This vegan pasta bake is delicious and nutritious thanks to a mushroom, butter bean and kale filling, all packed into cannelloni tubes and baked in rich tomato passata. Each serving provides 527 ...

James is back with another Mediterranean delight: Spanish-style Cannelloni. Herby meat filling encased in long pasta tubes, topped with a homemade Bechamel sauce and roasted veg. Yum! 1.

Try this rustic tomato bean stew for a cozy and simple December dish. This Tuscan classic is naturally plant-based and easy ...

The cannelloni can be filled then covered and refrigerated for several hours before being topped with the sauce and baked. Do not overcook or the sauce will evaporate.