These gluten free cannelloni are an impressive pasta dish that is worth the effort. Gluten free cannelloni tubes are filled with a creamy ricotta and spinach mixture, then arranged in a dish with tomato sauce and mozzarella, and baked for the perfect cheesy bite with crispy edges.
These Gluten Free Cannelloni are the ultimate pasta bake! Jumbo gluten-free tube-shaped pasta are stuffed with a rich cheese blend filling, then layered in a dish with tomato sauce and mozzarella before being baked to crispy, cheesy perfection.
This stuffed cannelloni recipe takes about 30 minutes to assemble, but it is well worth the effort. Enjoy as a family dinner, make ahead meal prep, or an impressive date night. Who doesn't love cheesy gluten free pasta?!
These gluten free cannelloni are made with a just a few simple ingredients. You can use gluten free cannelloni or gluten free manicotti noodles. The perfect dinner for those with celiac disease or a gluten intolerance. Try pairing these cannelloni with some gluten-free garlic bread, gluten-free focaccia, or gluten-free no knead bread.
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Why You'll Love This Recipe
- A classic recipe, made gluten free!
- Creamy filled shells with crispy edges.
- Moderate protein vegetarian meal thanks to all the cheese.
- Easy weeknight meal with just 30 minutes of prep work.
- Made with simple ingredients. Pasta, sauce, cheese, & spices are kitchen staples in this simple recipe.
- Easy to make for a large group.
- Allergy-friendly. This recipe is gluten-free, vegetarian, and nut-free.
- Enjoy as the main meal or a side dish.
Love quick & easy pasta dishes? You'll also like my gluten-free stuffed shells, gluten free hamburger helper, authentic fettuccine alfredo, white cheddar mac and cheese, sausage & eggplant pasta, vegan spicy vodka sauce, and easy vegan mac and cheese.
Ingredient Notes
Here is everything you'll need to make this gluten free cannelloni recipe:
- Gluten free cannelloni pasta: As photographed above, the brand I used were Granoro Gluten Free Cannelloni. These large shells can be a little tricky to source, but I have found them at local health food stores, Italian stores, or Amazon if you're lucky. A more widely accessible alternative may be the Jovial Foods Gluten Free Manicotti, which are the same shape just with ridges.
- Chopped spinach: I use fresh spinach, but frozen spinach, thawed would work too. Ensure to drain the excess moisture.
- Ricotta: Use whole milk ricotta cheese or reduced fat if you wish.
- Egg: An egg binds the filling and makes it easy to pipe into the pasta.
- Parmesan cheese: This flavors the ricotta in the filling. Use real parmigiano reggiano. You could also use grana padano or pecorino romano cheeses.
- Lemon: I like to add lemon zest to the filling for some bright acidity.
- Italian seasoning: A combination of basil, oregano, rosemary, thyme, and marjoram.
- Red pepper flakes: These are optional if you don't like spice, but add a nice flavor to the shells.
- Tomato sauce: For simplicity, use your favorite sauce brand that is ready-made.
- Mozzarella cheese: Shred it yourself for the best melt.
Substitutions
Can't find gluten free cannelloni? If you have more luck finding another type of pasta such as gluten free manicotti, you can stuff those with the filling and bake. Or you can lightly boil some gluten free lasagna pasta sheets until pliable and roll those around the filling to simulate a cannelloni.
Seasoning: You can add any seasonings to the filling mixture that you like.
Can I make this dairy free? The various cheeses are a large part of the flavor and texture in this recipe, so I recommend leaving them as is.
Protein: Cook some ground Italian sausage before the onions and spinach for more protein and flavor.
Add more veggies! When cooking the onion and garlic, sauté up any veggies you have such as zucchini, bell peppers, squash, until softened. Add them into the filling for a more filling filling.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 375ºF.
If your pasta box instructs you to, boil the pasta in salted water for as long as it states. Some brands may claim to be "oven ready", in which case you don't have to boil them, but you may choose to boil for 2 minutes just to make them slightly pliable. Drain and rinse the pasta with cold water to stop cooking.
Simultaneously, add the olive oil to a pan over medium heat. Sauté the onion for 3 minutes before adding the garlic and spinach. Cook until the spinach is wilted and the onion is softened. Remove to a medium size bowl and let cool for 5 minutes.
(1) To the sauté mix, add to the ricotta, egg, parmesan, zest of the lemon, torn basil leaves, Italian seasoning, chili flakes, and salt. Mix with a spatula until combined. Transfer the filling mix to a piping bag or a ziplock bag and cut the end.
Spread half a jar of tomato sauce across the bottom of a 9x13" baking dish.
(2) Pipe the filling all the way through each gluten free cannelloni shell.
(3) Place the filled tube in the baking dish on top of the tomato sauce. Repeat until all cannelloni are filled.
(4) Top the cannelloni with more tomato sauce, then a layer of mozzarella cheese. Cover with tin foil and bake for 20 minutes covered, then 10 minutes uncovered. Broil on high for 3-5 minutes at the end to brown the cheese until golden brown.
(5) Remove from the oven and serve immediately. Sprinkle with parsley, fresh basil leaves, and more red chili flakes if you like. Be careful, the pasta will be hot!
What to Serve with Cannelloni
These gluten free stuffed cannelloni are super versatile. They can be the main meal or a delicious side carb. I like to serve it with a bread for dipping, and a side salad for some vegetables. You could also add meat like Italian sausage, veal, or chicken for more protein. Here are some of my favorite recipes:
- Gluten-free garlic bread
- Gluten-free focaccia
- Gluten-free no knead bread
- Crunchy kale salad
- Gluten-free panzanella salad
- Beet & goat cheese salad
- Prosciutto wrapped asparagus
- Roasted broccoli and potatoes
Make Ahead & Storage
Make ahead: You can prepare and fill the cannelloni ahead of time. Cover the baking dish with foil and place in the fridge for up to 24 hours. When ready to eat, top with sauce and mozzarella then bake.
Storage: Let leftover cannelloni cool completely before covering and storing in the fridge for up to 3 days. Reheat in the oven or microwave with some extra tomato sauce until warm.
Freezing: I do not recommend freezing cooked cannelloni, as the gluten free pasta is very delicate and may fall apart when re-heated.
Expert Tips
Here are some of my top tips and tricks for successful stuffed cannelloni:
- If par-boiling the pasta, cook it pasta in super salty water.
- Undercook the pasta so they are pliable yet still firm. Rinse them with cold water to stop cooking, as gluten free pasta can overcook quickly.
- Grate your own cheese so it melts nicely.
- Cook some ground Italian sausage, ground beef, or ground veal before the onions and spinach for more protein and flavor in the filling.
- Season to your taste preferences.
- Add as much cheese as your heart desires. And add any type that you have on hand.
- Broil for 2-3 minutes at the end to brown the cheese.
- Serve the cannelloni with even more tomato sauce.
- Top with parsley, chili flakes, fresh basil, and/or a hot pepper spread for even more flavor!
Frequently Asked Questions
The brand I used in the photos were Granoro Gluten Free Cannelloni. These large shells can be a little tricky to source, but I have found them at local health food stores, Italian stores, or Amazon if you're lucky. A more widely accessible alternative may be the Jovial Foods Gluten Free Manicotti, which are the same shape just with ridges.
You can lightly boil some gluten free lasagna noodles until pliable and roll those around the filling to simulate a cannelloni.
Gluten free pasta can be fragile. Ensure you boil the pasta a few minutes less than the package states, as it will continue to absorb the sauce as it bakes. It's also helpful to rinse gluten free pasta with cold water after draining to stop cooking and remove excess starch. It's okay if the pasta breaks a bit, you will still have a delicious meal.
These delicious homemade stuffed cannelloni are creamy, cheesy, and best of all—gluten free! Everyone can enjoy this delicious baked pasta dish, regardless of dietary restrictions.
More Easy Dinners
- Spaghetti aglio e olio
- White cheddar mac and cheese
- Fettuccine alfredo without cream
- Greek chicken meatballs
- Turkey meatballs
- Air fryer trout
- Air fryer halibut
- Sausage & eggplant pasta
- Gluten-free pasta salad
- Tuscan chicken & orzo skillet
Related Recipes
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
Have you made this gluten free cannelloni? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten Free Cannelloni
Ingredients
- 1 package gluten free cannelloni or manicotti pasta 225g
- 1 tablespoon olive oil
- ½ white onion diced
- 3 cups spinach chopped
- 2 cloves garlic minced
- 15 oz ricotta 425g
- 1 egg
- ½ cup parmesan cheese
- 1 lemon
- 6 leaves fresh basil
- 1 tablespoon Italian seasoning
- ½ teaspoon red chili flakes
- ½ teaspoon salt
- 1 jar tomato sauce about 2 cups
- 1½ cups mozzarella cheese
- Fresh parsley
Instructions
- Preheat the oven to 375ºF.
- If your pasta box instructs you to, boil the pasta in salted water for as long as it states. Some brands may claim to be "oven ready", in which case you don't have to boil them, but you may choose to boil for 2 minutes just to make them slightly pliable. Drain and rinse the pasta with cold water to stop cooking.
- Simultaneously, add the olive oil to a pan over medium heat. Sauté the onion for 3 minutes before adding the garlic and spinach. Cook until the spinach is wilted and the onion is softened. Remove to a medium size bowl and let cool for 5 minutes.
- To the sauté mix, add to the ricotta, egg, parmesan, zest of the lemon, torn basil leaves, Italian seasoning, chili flakes, and salt. Mix with a spatula until combined. Transfer the filling mix to a piping bag or a ziplock bag and cut the end.
- Spread half a jar of tomato sauce across the bottom of a 9x13" baking dish.
- Pipe the filling all the way through each gluten free cannelloni shell. Place the filled tube in the baking dish on top of the tomato sauce. Repeat until all cannelloni are filled.
- Top the cannelloni with more tomato sauce, then a layer of mozzarella cheese. Cover with tin foil and bake for 20 minutes covered, then 10 minutes uncovered. Broil on high for 3-5 minutes at the end to brown the cheese.
- Remove from the oven and serve immediately. Sprinkle with parsley, fresh basil leaves, and more red chili flakes if you like. Be careful, the pasta will be hot!
Notes
- Cannelloni vs Manicotti: These two pasta shapes are often used interchangeably. Cannelloni are the smooth tubes and manicotti are the ridged tubes. This recipe will work with a gluten free version of either pasta. Try Granoro Gluten Free Cannelloni or Jovial Foods Gluten Free Manicotti. You could also boil gluten free lasagna sheets until pliable, and wrap them around the filling.
- Make ahead: You can prepare and fill the cannelloni ahead of time. Prepare the recipe from step 2 until the end of step 6. Cover the baking dish with foil and place in the fridge for up to 24 hours. When ready to serve, top with sauce and mozzarella then bake.
- Storage: Let leftover cannelloni cool completely before covering and storing in the fridge for up to 3 days. Reheat in the oven or microwave with some extra tomato sauce until warm.
- Freezing: I do not recommend freezing cooked cannelloni, as the gluten free pasta is very delicate and may fall apart when re-heated.
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