Gabe Lewis's Cannelloni Recipe | MASTERCHEF

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat oven to 375°F (190°C).

Cook cannelloni pasta in boiling salted water until al dente, about 6-8 minutes.

Drain pasta and rinse under cold water to stop cooking.

In a bowl, mix ricotta cheese, egg, chopped spinach, nutmeg, salt, and pepper until well combined.

Fill each cannelloni tube with the cheese mixture using a piping bag or spoon.

Spread a layer of tomato sauce on the bottom of a baking dish.

Arrange filled cannelloni in the dish, then cover with remaining tomato sauce.

Sprinkle mozzarella and parmesan cheese on top.

Cover with aluminum foil and bake for 25 minutes.

Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens