What is the most daunting task involved in stuffed pasta making? Boiling the noodles! Then stuffing them, while scalding hot, because I have no patience! I get this honestly from my grandma who can pull pans out of the oven without mitts. I think slowly we singe the skin and lose feeling.

If the art of making stuffed shells, manicotti, cannelloni required no boiling, I bet more people would cook these delicious dishes. So I did an experiment with my cannelloni today…

In the first tray, I boiled the noodles…

DoNo Overcook the shells if you boil, they will break while being stuffed. Also, al dente or even undercooked is fine because you are baking them in the oven.
Do Not Overcook the shells if you boil, they will break while being stuffed. Also, al dente or even undercooked is fine because you are baking them in the oven.

In the other tray, I stuffed the uncooked, hard noodles.
The result?

Was it pure luck? Who knows! But it worked!
Was it pure luck? Who knows! But it worked!

They turned out exactly the same!! NO BOILING REQUIRED!!
Now, was it the heavy filling I used as sauce? Was it the cheese? Was it the brand of noodles?

It could have been luck, but you better believe I will be trying the no boil method again!!

OK, What was the filling?

I did a crockpot cannelloni filling because we were headed to the pool for the day!

Ground Turkey and Lentil Cannelloni
Makes 18 cannelloni

1.2 lb. package ground white meat Turkey
1-1/2 packages of Barilla manicotti shells
1-1/2 cup red lentils
2 35oz. Cans La Valle San Marzano whole peeled tomatoes
1 small onion, chopped
3 cloves garlic, pressed
1 tbsp. olive oil
2 handfuls fresh basil and rosemary leaves, chopped
1 cup freshly shredded mozzarella
1/2 cup freshly grated Parmesan
Salt and pepper to taste

Directions:
Heat the crockpot on high for 10-25 minutes.
Add olive oil and sauté garlic in pot.(This method will not be like cooking in a frying pan, but it is better than throwing it all in with no prep)
Add chopped onion and cook until tender.
Add turkey and coat.
Add tomatoes, lentils and top with spices.

I layer when I use the crockpot versus mixing the ingredients together. There must be magic elves because when I come back, the contents are always beautifully mixed and flavorful! (I top with spices unless it's a hunk of meat I push garlic cloves into the flesh or layer herbs right on the meat.)
I layer when I use the crockpot versus mixing the ingredients together. There must be magic elves because when I come back, the contents are always beautifully mixed and flavorful! (I top with spices unless it’s a hunk of meat I push garlic cloves into the flesh or layer herbs right on the meat.)

Let cook 6-8 hours on high.

Later…
Preheat oven 350 degrees.

Take the lid off so any liquid evaporates.

Let that little bit of liquid cook off as you are working.
Let that little bit of liquid cook
off as you are working.

Cook shells 4-6mins…Or don’t!!

Stuff shells with filling and place in a sauce lined baking dish.

Since my filling contained a tomato base, I did not also make a sauce. I just scooped more filling over the cannelloni before adding the cheese.
Since my filling contained a tomato base, I did not also make a sauce. I just scooped more filling over the cannelloni before adding the cheese.

Layer the top with cheeses and cover with foil.

Bake 35-45 minutes until it bubbles and the cheese is melted.

Deliciously al dente! Yay!! No boiling required!
Deliciously al dente! Yay!! No boiling required!

Always top with fresh grated parm!
Ciao!