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Best Easy Cannelloni alla Napoletana Recipe

Name: Best Easy Cannelloni alla Napoletana Recipe
Total time: 90 min
Yield: 275 g
Ingredients: dried cannelloni tubes 12 pieces; ricotta cheese 1.5 cups; ground beef 12 oz; grated Parmesan cheese 1 cup; fresh spinach 2 cups; egg 1 piece; mozzarella cheese 1 cup; tomato sauce 2 cups; olive oil 2 tbsp; garlic 2 cloves; salt 1 tsp; black pepper 0.5 tsp; fresh basil 0.25 cup

Rolled pasta tubes filled with ricotta and meat sauce are a Neapolitan Sunday classic. This protein-packed mediterranean baked pasta is perfect for family dinners and freezer storage.

Cook 90 min Difficulty NORMAL 390 kcal

#mediterranean #high protein #diabetic friendly #DASH

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Ingredients

Main ingredients

dried cannelloni tubes 12 pieces
ricotta cheese 1.5 cups
ground beef 12 oz
grated Parmesan cheese 1 cup
fresh spinach 2 cups
egg 1 piece
mozzarella cheese 1 cup

Seasonings/Sauce

tomato sauce 2 cups
olive oil 2 tbsp
garlic 2 cloves
salt 1 tsp
black pepper 0.5 tsp
fresh basil 0.25 cup

Nutrition summary

Carbohydrates 38 g 39%

Protein 22 g 23%

Fat 15 g 35%

Serving size 275g

Cooking steps

1

Preheat the oven to 375°F. Brush olive oil onto a large baking dish for even moisture distribution and non-stick protection.
2

In a skillet over medium heat, cook the ground beef with minced garlic until browned, about 7–8 minutes. Season with salt and pepper, then stir in tomato sauce and simmer for 10 minutes for deeper flavor and moisture.
3

In a bowl, combine ricotta, spinach (chopped), Parmesan, egg, and a pinch of salt. Mix well to ensure even distribution of filling components.
4

Fill each cannelloni tube with ricotta mixture, using a piping bag or spoon for a tight filling. Arrange stuffed tubes in rows in the oiled baking dish.
5

Pour the meat-tomato sauce evenly over the filled cannelloni. Top with mozzarella, sprinkle fresh basil, cover with foil, and bake for 35 minutes. Remove foil, bake another 10 minutes at 375°F until cheese is bubbling and golden.

Personalized Q&A

Q. What's the key ingredient that defines Cannelloni alla Napoletana?

The key ingredient is the ricotta cheese filling, complemented by ground beef and tomato sauce. Ricotta provides creamy texture and classic flavor, making it the heart of this Neapolitan baked pasta, while the meat and tomato sauce add protein and robust taste.

Q. What is the most important cooking step for perfect Cannelloni texture?

The most important step is baking covered, then uncovering to finish. Baking first under foil ensures moist cannelloni and fully cooked filling, while removing the foil lets mozzarella brown and creates a golden crust without drying out the pasta tubes.

Q. How do I avoid undercooked or soggy pasta tubes?

To avoid undercooking, fill cannelloni tightly and bake covered for enough time. Use enough sauce to cover tubes and keep moisture consistent. Finishing uncovered prevents sogginess by evaporating excess moisture and melting cheese evenly.

Q. How many calories and how much protein are in each serving?

Each serving contains about 390 kcal and 22g protein. This makes it a moderately high protein dish, ideal for a nutritious family meal with balanced carbs and fat.

Q. How does the protein-to-carb ratio compare in this recipe?

The protein-to-carb ratio is roughly 0.6 (22g protein to 38g carbs per serving), with protein comprising 23% and carbs 39% of calories. This balance suits Mediterranean diets seeking higher protein and moderate carbs.

Best Easy Cannelloni alla Napoletana Recipe

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