Cheese Canneloni Recipe

This cheese canneloni recipe makes a rich main course that would go very well with a ceasar salad.


1 Tablespoon olive oil
1 small onion, minced
2 cups of your favorite alfredo sauce
2 cups ricotta cheese, divided
2-3 garlic cloves, minced
1 teaspoon fresh oregano, minced
1 teaspoon nutmeg
salt and freshly ground pepper
12 cannelloni tubes
1/2 cup parmesan cheese, grated

(serves 6)


Heat olive oil in a large saucepan set over medium-high heat.

Add minced onion and saute for 2-3 minutes. .

Add the alfredo sauce.

Allow sauce to simmer on low for about 30 minutes.

Add 1 cup of the ricotta cheese to the sauce. Stir gently to combine.

Preheat oven to 400F.

In a large mixing bowl, combine the remaining ricotta cheese, minced garlic, fresh oregano, nutmeg, salt and pepper.

Using a spoon, fill the uncooked cannelloni tubes with the ricotta cheese mixture.

Evenly spread 1/2 cup of the alfredo sauce over the bottom of a 9x13-inch casserole dish.

Place the full cannelloni tubes in a single layer in the dish.

Pour over the remaining alfredo sauce.

Sprinkle the top with parmesan cheese.

Bake in preheated oven for 35 minutes.

Serve immediately