Cannelloni with ricotta is a simple and tasty first course. Baked Pasta is a must for Sunday lunch and holidays, but it’s also a perfect dish to make an ordinary day special. The recipe I want to share with you today is for delicious Cannelloni stuffed with ricotta. For the sheets, I used some fresh lasagna sheets that I simply cut in half. For the filling, a ricotta cream to which I added grated parmesan cheese and a pinch of nutmeg. Finally, for the sauce, a simple tomato sauce. The result is a Baked first course that is tasty and delicious, perfect for a special occasion or just to delight your family at the table. I also recommend you try my Baked Lasagna with Béchamel. Let’s run to the kitchen and prepare together the Baked Cannelloni with ricotta
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Ricotta-stuffed Cannelloni
- 6 lasagna sheets
- 14 oz ricotta
- 1/2 cup grated parmesan cheese
- 1 pinch pepper
- 1/4 teaspoon nutmeg
- 10 oz tomato puree
- to taste salt
- 1/2 onion
- to taste extra virgin olive oil
- 1 oz grated parmesan cheese (to season the pasta)
How to prepare Ricotta-stuffed Cannelloni
Prepare a tomato sauce: pour 2 tablespoons of olive oil and the thinly sliced onion into a saucepan. Let it sauté lightly over low heat and then add the tomato puree. Season with salt and add a few tablespoons of water. Cook the sauce over low heat for about 10 minutes.
Mix the ricotta with the grated parmesan cheese, a pinch of pepper, and the nutmeg in a bowl. Cut each fresh lasagna sheet into 2 parts. Place the ricotta cream in a strip down the center of each sheet.
Prepare them all in the same way. Roll each sheet to form the stuffed cannelloni. Spread a few tablespoons of sauce on the bottom of a baking dish. Arrange the cannelloni inside. Cover with the sauce.
Sprinkle them with plenty of grated parmesan cheese. Cook the Cannelloni with ricotta in a preheated oven at 375°F in static mode for 18-20 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, instead of fresh lasagna sheets, you can use dry cannelloni, which must be briefly blanched in boiling water first.
For the filling, I used mixed ricotta, but if you prefer, you can use cow or sheep ricotta.
You can prepare the Cannelloni in advance, even the day before, without baking them in the oven. Store them in the fridge.
Don’t miss the recipe for Crepe Cannelloni
