There is something utterly charming about food you can pick up with your hands, but still feel like a proper, comforting Italian dinner. These Mini Cannelloni take that cozy, saucy magic and shrink it down into bite-sized parcels using fresh wonton wrappers. They bake into crisply edged little tubes filled with a simple ricotta-herb mixture, topped with rich tomato sauce and silky ribbons of shaved Parmesan. They’re elegant enough for company, easy enough for a weeknight, and perfectly customizable.

Why you’ll love these Mini Cannelloni

This recipe checks a lot of boxes: fast assembly, minimal ingredients, and a result that looks and tastes like you spent far more time than you did. The filling is creamy and bright, the wrappers get just enough golden crinkle around the edges, and the tomato sauce keeps everything moist and familiar. If you’ve made stuffed pastas before, you know shaping and filling can be a bit fussy; using fresh wonton wrappers makes the process quick, tidy, and forgiving.

Ingredients

1 cup ricotta cheese
1 tablespoon chopped parsley (or basil, sage, tarragon)
Grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Fresh wonton wrappers (10 – 15)
Olive oil
Tomato sauce, for serving
Parsley leaves, for serving
Shaved Parmesan, for serving

Make-ahead and storage notes

You can prepare the filling a day ahead and keep it chilled in an airtight container. Assemble the Mini Cannelloni up to a few hours before baking and refrigerate them covered; bring them to room temperature briefly before sliding them into the oven. Leftovers keep well in the refrigerator for up to three days; reheat covered in a low oven so the wrappers don’t dry out.

Equipment

Mixing bowl
Spoon or small spatula
Baking dish or rimmed sheet pan
Pastry brush (or clean fingers for oiling)
Oven

Flavor notes and substitutions

This recipe is intentionally simple so the ricotta and herbs can shine. Use basil for a sweeter, aromatic profile; parsley keeps things bright; sage adds earthiness; tarragon lends a subtle anise note. If you like a little heat, stir a pinch of red pepper flakes into the ricotta. For a dairy-free option, a thick plant-based ricotta replacement will work, and a sprinkle of nutritional yeast can stand in for Parmesan if needed.

Step-by-step directions

Follow these clear, ordered steps to assemble and bake Mini Cannelloni. The directions below keep the original ingredient amounts and sequence while making each action easy to follow.

Preheat the oven. Set your oven to 375°F (190°C) so it has time to reach temperature while you assemble the cannelloni.
Prepare the ricotta filling. In a mixing bowl, combine 1 cup ricotta cheese with 1 tablespoon chopped parsley (or your choice of basil, sage, or tarragon). Add a generous pinch of kosher salt and a few turns of freshly ground black pepper to taste. Stir in a small handful of grated Parmesan cheese—use enough to add a savory, slightly nutty flavor without overpowering the ricotta. Mix until evenly combined and smooth.
Lay out your wonton wrappers. Arrange 10 to 15 fresh wonton wrappers on a clean, lightly floured surface or a damp towel so they don’t dry out. Work with one wrapper at a time to prevent them from becoming too stiff.
Fill each wrapper. Place a heaping teaspoon (or just under) of the ricotta mixture near one edge of a wrapper. You want enough filling to create a neat little roll without overstuffing and causing the wrapper to tear.
Roll into mini tubes. Fold the wrapper up and around the filling, rolling away from the filled edge to form a tight little tube. Seal the end with a dab of water if needed to keep it closed. Continue until you’ve filled all 10 to 15 wrappers. Aim for uniform sizes so they bake evenly.
Arrange in the baking dish. Lightly brush the bottom of a baking dish or rimmed sheet pan with olive oil to prevent sticking. Place the filled mini cannelloni seam-side down in the dish, snug but not crowded, so the sauce can reach all sides.
Oil the tops. Lightly brush the tops of each mini cannelloni with a bit of olive oil. This helps them brown and crisp at the edges while baking.
Spoon on tomato sauce. Generously spoon tomato sauce over and around the mini cannelloni, making sure each piece gets a little saucy coverage. You can use your favorite jarred sauce or a homemade marinara. The sauce keeps the wrappers tender and adds classic flavor.
Season and add more cheese. Sprinkle a touch more grated Parmesan over the sauced mini cannelloni and season the sauce lightly with a pinch of kosher salt and a grind of black pepper, if desired.
Bake until warmed and slightly golden. Place the baking dish in the preheated oven and bake for about 12 to 18 minutes, depending on your oven and how crisp you like the wontons. You want the edges to be lightly golden and the filling to be warmed through. Keep an eye so the wrappers don’t over-brown.
Finish and serve. Remove the dish from the oven. Let the Mini Cannelloni rest for a few minutes so the filling sets slightly. Garnish with parsley leaves and shaved Parmesan just before serving for a fresh, elegant touch. Serve hot with extra tomato sauce on the side for dipping.

Plating ideas

For a casual presentation, arrange the Mini Cannelloni on a wide platter with a pool of tomato sauce in the center and sprinkle with shaved Parmesan and parsley leaves. For a more composed look, place three or four on each plate, drizzle with sauce, and finish with a few whole herb leaves. They’re lovely served with a simple green salad and crusty bread.

Troubleshooting

If your wrappers crack when you roll them, they’re either too dry or overstuffed—work with fewer wrappers at a time and use a tiny dab of water to help seal.
If the filling tastes bland, add a pinch more salt and another small handful of grated Parmesan; herbs can be increased slightly for brightness.
If the bottoms stick to the dish, make sure you’ve oiled it well or use a nonstick spray. A thin layer of sauce on the bottom also helps prevent sticking.

Make it a meal

These Mini Cannelloni pair beautifully with a crisp, bright salad—think mixed greens with lemon vinaigrette—or with roasted vegetables seasoned simply with olive oil, salt, and pepper. Add some warm bread and you’ve got a complete, satisfying meal that feels both cozy and special.

Why the technique works

Using wonton wrappers in place of traditional pasta sheet makes assembly faster and gives each bite a pleasant contrast between the creamy filling and the golden, slightly crisp edges. The small format means less baking time and more surface area for each piece to get a little char and texture, while still holding a generous scoop of the ricotta mixture.

Final tips

Keep the wrappers covered while you work—damp towel or plastic wrap—to prevent drying out.
Reserve a little grated Parmesan to finish before serving; it adds a nice salty lift right at the end.
Customize herbs and cheese amounts to taste, but keep the base ratio of 1 cup ricotta to 10–15 wrappers for consistent results.

Nutrition snapshot (per serving, approximate)

These are small bites, so portion size will vary depending on how many you serve per person. Expect moderate calories mainly from cheese and olive oil, with a boost of protein from the ricotta and Parmesan. The tomato sauce adds a serving of vegetables and acidity to balance richness.

Parting thoughts

Mini Cannelloni capture everything I love about approachable, comforting food: short ingredient list, quick assembly, and a result that looks much fancier than the effort required. They’re perfect for feeding a crowd as appetizer-sized bites, or for a playful main when you pile a few on a plate with salad and bread. Once you get the rolling rhythm, they come together quickly and become a go-to for busy nights or laid-back entertaining.

Enjoy—these little parcels of ricotta and herbs baked into crisp-edged wrappers are a small, saucy reminder that simple ingredients, handled with a bit of care, make delicious dishes.

Mini Cannelloni

Crispy baked mini cannelloni filled with seasoned ricotta and served with tomato sauce and shaved Parmesan.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

1 cup ricotta cheese
1 tablespoon parsley chopped (or substitute basil, sage, or tarragon)
grated Parmesan cheese to taste, plus extra for serving
kosher salt to taste
freshly ground black pepper to taste
10-15 fresh wonton wrappers
olive oil for brushing
tomato sauce for serving
parsley leaves for serving
shaved Parmesan for serving

Equipment

Oven
Baking Sheet
Silpat or parchment paper
Small Bowl
Spoon

Method

Preheat the oven to 400°F (200°C). Line a baking sheet with a Silpat or parchment paper.
In a small bowl, mix the ricotta, chopped parsley, a generous pinch of kosher salt, several turns of freshly ground black pepper, and grated Parmesan. Taste and adjust seasoning as needed.
Spoon about 1 teaspoon of the ricotta mixture into the center of a wonton wrapper. Roll the wrapper into a tight tube and place seam-side down on the prepared baking sheet. Repeat with remaining filling and wrappers.
Lightly brush each roll with olive oil to help them crisp, then bake for 10–12 minutes, until edges are golden and centers puff.
To serve, spoon tomato sauce onto plates, arrange the mini cannelloni on top, and finish with parsley leaves, shaved Parmesan, and more freshly ground black pepper.