Stuffed Cannelloni with Mozzarella and Meat Sauce | CookOS

Stuffed Cannelloni

Name: Stuffed Cannelloni with Mozzarella and Meat Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 box (250g) cannelloni pasta; 2 cups meat sauce, prepared; 1 cup mozzarella pearls (bocconcini); 1 cup cherry tomatoes; 1 1/2 cups shredded mozzarella cheese

Stuffed cannelloni is a baked Italian pasta dish where tubes are filled with creamy mozzarella pearls or bright cherry tomatoes, then covered in rich meat sauce and golden melted cheese. It's a simple one-dish meal that combines tender pasta, savory filling, and satisfying cheese.

🌍Italian 🏷️Cannelloni 🏷️Baked pasta 🏷️Pasta 🏷️Mozzarella Bolognese

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

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Ingredients

1 box (250g) cannelloni pasta
2 cups meat sauce, prepared
1 cup mozzarella pearls (bocconcini)
1 cup cherry tomatoes
1 1/2 cups shredded mozzarella cheese

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Instructions

1
Pour a thin layer of meat sauce into the bottom of a baking dish.
2
Stuff half of the cannelloni tubes with mozzarella pearls.
3
Arrange the mozzarella-stuffed cannelloni in a single layer in the baking dish.
4
Stuff the remaining cannelloni tubes with whole cherry tomatoes.
5
Arrange the tomato-stuffed cannelloni next to the others in the dish.
6
Pour the rest of the meat sauce over the cannelloni, ensuring they are fully covered.
7
Top generously with shredded mozzarella cheese.
8
Bake for 30 minutes, or until the pasta is cooked and the cheese is golden brown and bubbly. A standard temperature is 375°F (190°C).
9
Let cool slightly before serving.

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Tips & Notes

Pro tips

Stuff cannelloni tubes with a small spoon or piping bag to avoid tearing; fill gently and don't overstuff.
Layer sauce on the bottom of the baking dish first to prevent sticking and ensure even cooking.
Cover with foil for the first 20–25 minutes of baking to keep the pasta moist; uncover to brown the cheese topping in the final 10–15 minutes.
Let the dish rest 5 minutes after baking before serving so the filling sets and sauce is easier to portion.

Substitutions

Mozzarella pearls → ricotta cheese mixed with egg and parsley (creates a firmer, traditional filling)
Cherry tomatoes → roasted red peppers or sun-dried tomatoes (adds sweetness and different texture)
Shredded mozzarella topping → Parmesan cheese or a mix of both (Parmesan adds nuttiness and crispness)
Meat sauce → vegetarian marinara or béchamel sauce (for vegetarian version)

Storage & make-ahead

Refrigerate covered up to 3 days; reheat covered with foil at 350°F for 20–25 minutes until warmed through. Freezes unbaked up to 3 months.

Equipment

baking dish (9×13 inch) · small spoon or piping bag (for filling tubes)

Common Questions

Can you prepare stuffed cannelloni ahead of time?

Yes. Assemble the dish completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if baking from cold.

What's the difference between using mozzarella pearls versus cherry tomatoes?

Mozzarella pearls create a creamy, mild filling; cherry tomatoes add brightness, acidity, and a lighter texture. Both work well—choose based on preference or use a mix of both.

How do you know when the cannelloni is fully baked?

The meat sauce should bubble around the edges, the top cheese should be golden brown and melted, and the pasta tubes should be tender when pierced with a knife.

Can you freeze stuffed cannelloni?

Yes. Assemble unbaked, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Bake directly from frozen, adding 20–25 minutes to cook time.