Every cannelloni recipe, one page
Every recipe below follows the same tested architecture — sauce base, filled tubes, covering sauce, cheese, covered-then-uncovered bake — so once you’ve made one, the others come easily. New to the dish? Start with the beef classic or read the primer first. Cooking for later? See freezing & reheating.
Classic beef cannelloni
Slow ragù filling, tomato + béchamel. The benchmark.
Get the recipe →Spinach & ricotta cannelloni
The vegetarian classic with properly dry spinach.
Get the recipe →Chicken & mushroom cannelloni
Creamy, autumnal, great with fresh sheets.
Get the recipe →Pumpkin & sage cannelloni
Sweet-savory, browned-butter finish.
Get the recipe →Seafood cannelloni
Prawn & white fish under a light béchamel.
Get the recipe →Vegan cannelloni
Tofu-ricotta and cashew béchamel that actually browns.
Get the recipe →Crespelle cannelloni
The crepe-based tradition — tender and crack-proof.
Get the recipe →Gluten-free cannelloni
Which GF tubes work and how to keep them intact.
Get the recipe →A note on portions: all recipes are written for a 9×13 in (23×33 cm) dish, 12 tubes, serving 4 as a hearty main or 6 with sides. See what to serve with cannelloni for the sides.