I don’t consider myself a lazy person per se, but I do enjoy a lazy recipe every now and then. This is particularly true when I just don’t have time to cook but really want something satisfying and not junk food or fast food options.

That’s why I love this lazy cannelloni recipe. Not only is it delicious, but it’s a quick recipe that you can make in less than an hour, and it has a wonderful Italian taste.

With ricotta, spinach, and mozzarella, this is just like traditional cannelloni. The only difference is it only takes you about half an hour or so to make. If you love traditional Italian food, then you are going to really love this cannelloni. Add a small salad and some garlic bread, and you will have a wonderful meal that takes you less time to make than a boxed or packaged meal, and it’s much healthier.

I love giving my family healthy meals, and this one is one of my favorites – it’s also one of their favorites, as they’ve asked me to make it at least five times since I served it last. I’d say it easily rivals this baked chicken parmesan in terms of popularity at my house.

It will take you about 15 minutes to get this ready to cook, and then you just bake it for around 20 minutes or so until it’s all done and the cheese is melted. If you wanted, you could add ground beef to the mix to make it a meat-based meal, but it’s really delicious, just as it is.

It will easily satisfy little tummies, and even your pickiest eater is bound to love it. You can serve this easy and delicious blueberry pie afterward, which is a really fast and easy dessert option. You can have your entire dinner finished in under an hour!

If you love Italian and, even more so, quick and easy meals, this lazy cannelloni is definitely a recipe that you should bookmark. It’s delicious, easy to make, and most importantly, it’s bound to curb that Italian food craving that you’re having right now.

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Lazy Cannelloni

Prep Time: 15 minutes

Cook Time: 20 minutes

Total time: 35 minutes

Yield: 4 servings

Serving size: 350 g (12 oz)

Cuisine: Italian

Type: Main

Ingredients:

• 10-12 cannelloni tubes;
• 14 oz (400 g) of ricotta
• 5.5 oz (160 g) of fresh spinach
• 1 tsp. of olive oil
• 1 egg
• 2 cups of shredded mozzarella
• 21 oz (600 g) of tomatoes, canned in juice
• Sugar to taste

Instructions

1. Preheat your oven to 180 degrees C (350 F).
2. Heat 1 tsp. of olive oil over medium heat. Add spinach and stir until wilted. Transfer to a plate and let it cool down.
3. Heat another skillet over medium heat and add tomatoes with juice. Mash with a spoon and leave to reduce for 10 minutes. Season with salt and sugar to taste.
4. Meanwhile, for the cannelloni filling, mix ricotta with egg, spinach, and a cup of shredded cheese. Season with salt and pepper.
5. Fill each cannelloni tube with ricotta mixture using a pastry bag.
6. Pour tomato sauce into a baking dish and lay the cannelloni in. Top with one cup of mozzarella cheese and bake for 20-25 minutes.

Ricotta cheese, tomatoes, and cannelloni create the perfect Italian meal.

Eggs help to keep the ricotta mixture together when stuffing the pasta.

Mix ricotta with spinach, egg, and shredded cheese for filling.

Stuff each cannelloni with a spinach and cheese mixture.

Layer on top of canned tomatoes – a delicious and quick Italian meal!

Serve topped with melted cheese and herbs if you want.

Yield: 4

Lazy Cannelloni Is The Perfect Dish To Curb That Italian Food Craving

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I don’t consider myself a lazy person per se, but I do enjoy a lazy recipe every now and then. This is particularly true when I just don’t have time to cook but really want something satisfying and not junk food or fast food options.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 10-12 cannelloni tubes;
• 400 g (14 oz) of ricotta
• 160 g (5.5 oz) of fresh spinach
• 1 tsp. of olive oil
• 1 egg
• 2 cups of shredded mozzarella
• 600 g (21 oz) of tomatoes, canned in juice
• Sugar to taste

Instructions

1. Preheat your oven to 180 degrees C (350 F).
2. Heat 1 tsp. of olive oil over medium heat. Add spinach and stir until wilted. Transfer to a plate and let it cool down.
3. Heat another skillet over medium heat and add tomatoes with juice. Mash with a spoon and leave to reduce for 10 minutes. Season with salt and sugar to taste.
4. Meanwhile for the cannelloni filling, mix ricotta with egg, spinach and a cup of shredded cheese. Season with salt and pepper.
5. Fill each cannelloni tube with ricotta mixture using a pastry bag.
6. Pour tomato sauce into a baking dish and lay the cannelloni in. Top with one cup of mozzarella cheese and bake for 20-25 minutes.

Nutrition Information:

Yield:

4

Serving Size:

12 oz
Amount Per Serving: Calories: 658Total Fat: 14.6gSaturated Fat: 7.6gCholesterol: 79mgSodium: 262mgCarbohydrates: 99.9gFiber: 5.7gSugar: 7.5gProtein: 34.1g