Stuffed Cannelloni
Every forkful is like a warm hug from Nonna! Look for āmini miniā bocconcini cheese balls at the grocery storeāno, itās not a typo! Itās the size thatāll work best here. Canāt find āem? Check out the Tip.
50 min
6 servings
470 calories
Ingredients
1 pkg (9 oz/250 g) cannelloni pasta
1 1⁄2 pints (9 oz/250 g) cherry tomatoes, about 3 cups
1 1⁄2 containers (7 oz/200 g each) mini mini bocconcini
4 cups prepared Marinara Sauce, divided
1 can (28 oz/796 ml) diced tomatoes
1 can (28 oz/796 ml) crushed tomatoes
3 tbsp Marinara Sauce Mix
1⁄2 cup grated Parmesan cheese
Instructions
Preheat oven to 350Ā° F.
Stuff uncooked cannelloni noodles with tomatoes and bocconcini, one at a time in an alternating pattern.
Line a 9x13" oven-safe baking dish with a 1 cup sauce. Arrange stuffed cannelloni over sauce and top with remaining 3 cups sauce and Parmesan.
Bake 45 min, or until pasta is softened and cheese is golden-brown.
Nutritional Information
Per serving: Calories 470, Fat 21 g (Saturated 12 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 47 g (Fiber 6 g, Sugars 9 g), Protein 23 g.
Tips
To check if the noodles are cooked, carefully poke them with the tip of a knife to check the tenderness.
Be sure and get cherry tomatoes and bocconcini balls that are going to fit into your cannelloni noodles. If itās difficult to find the right size of ingredients, try manicotti noodles insteadātheyāre a little bigger!
Perfectly Balance Your Plate
This is a perfectly balanced plate.