How to Cook Canneloni: Easy Steps for a Family Favorite

Cooking from scratch can be rewarding, but sometimes it's just not worth the effort. Cannoli, for example, is one such dish. It requires a range of specialized ingredients and a notoriously tricky crust. Instead, opt for freshly made cannelloni for a delicious and easy meal that your family will adore.

When to Let Go of the Cooking

While I generally love home-cooked meals, there are times when it's best to let the professionals do the heavy lifting. Cannoli, with its requirement for ingredients like fresh sheep ricotta, refined lard, candied orange and cherry, and marsala wine, are not easily accessible in most households. Additionally, preparing the delicate and finicky shell is a real challenge. Buying fresh cannelloni from your local supermarket is a simple and convenient alternative that can impress even the pickiest of guests.

The Crock-Pot Cannelloni Recipe

Thankfully, there's a simpler version of this beloved pasta dish in the form of canned or oven-ready cannelloni. This approach not only saves time but also simplifies the cooking process. Here's a straightforward recipe that you can follow:

Ingredients

12 dried or oven-ready cannelloni 2 cups marinara sauce (divided) 1 cup shredded mozzarella 2 cups ricotta cheese 1 package frozen chopped spinach (defrosted and squeezed dry) 2 eggs

Instructions

Preheat the oven to 350°F (175°C). Mix all filling ingredients in a small bowl and place in a piping bag. Add 1 cup of water to the remaining marinara sauce and place 1 cup in the bottom of a 9x13 pan. Fill each cannelloni with the mixture and place them in the pan. Top with the remaining marinara sauce. Cover the pan with foil and bake for 40 minutes. Remove the foil and add the shredded mozzarella. Bake for an additional 15-20 minutes or until the mozzarella is melted and bubbly. If you don't have a piping bag, you can use a plastic bag with the corner cut off to fill the cannelloni.

A Personal Touch

While I might not have the expertise to make authentic cannoli, I've experimented with my own take on cannelloni. At my Italian restaurant, I used premium cannelloni shells and mixed ricotta and mascarpone with orange and lemon zest, vanilla bean, and confectioners' sugar for a sweet and creamy filling. The result was a hit with customers who savored every bite. Though it took more effort, it was incredibly rewarding.

Cooking is a journey, and sometimes it's perfectly fine to take shortcuts to achieve great results. With the right recipe and pantry staples, you can enjoy a delicious and simplified version of this Italian classic. Give it a try, and let your family enjoy a delightful meal without the extra effort.