Ricotta Stuffed Canneloni Recipe

Name: Ricotta Stuffed Canneloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, diced; 1 garlic, diced; 1/2 tablespoon olive oil, plus 1 tablespoon; 1 pound ricotta; Salt and pepper; 9 ounces canneloni noodles, cooked al dente; 7 cloves garlic; 1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand; 1 (28-ounce) can plum tomatoes, chopped coarsely; 2 tablespoons grated Parmesan; 3/4 ounce butter

Servings: persons

1 onion, diced
1 garlic, diced
1/2 tablespoon olive oil, plus 1 tablespoon
1 pound ricotta
Salt and pepper
9 ounces canneloni noodles, cooked al dente
7 cloves garlic
1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand
1 (28-ounce) can plum tomatoes, chopped coarsely
2 tablespoons grated Parmesan
3/4 ounce butter

1
Saute onion and garlic in 1/2 tablespoon hot oil until translucent.
2
Remove from heat and let cool.
3
Mix with ricotta cheese.
4
Season with salt and pepper.
5
Spoon this mixture into the canneloni noodles and place noodles in a buttered casserole dish.
6
To make sauce, saute garlic in 1 tablespoon olive oil until just brown.
7
Add both cans of tomatoes with liquid and let simmer.
8
Season with salt and pepper.
9
Pour sauce on filled canneloni.
10
Sprinkle with Parmesan and dot with butter.
11
Bake in preheated 400 degrees F oven for 25 minutes.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion, diced, 1 garlic, diced, 1/2 tablespoon olive oil, plus 1 tablespoon, 1 pound ricotta, and more.

Yes, Ricotta Stuffed Canneloni falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Stuffed Canneloni

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