-
-
Prep
- 30 min
-
Prep
-
- Total
- 95 min
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- Serving
- 4 to 6
Ricotta herb cannelloni
Featured Product
Italian Blend
The master blend. This perfectly balanced combination of Pizza Mozzarella, Provolone, Gouda and Parmesan cheese has a creamy, and rich taste. Try it in place of classic Mozzarella cheese for a uniquely delicious baked dish.
Ingredients
For the tomato sauce:
- 680 mL jar tomato passata
- 500 mL (2 cups) chicken or vegetable broth
- ½ onion
- 2 cloves garlic, whole
- 2 fresh bay leaves
- 60 mL (¼ cup) Saputo salted butter, cubed
- 1 tub Saputo Fiorella Extra Creamy Ricotta
- 60 mL (¼ cup) parsley, chopped
- 2 eggs
- 250 mL (1 cup) breadcrumbs
- 5 mL (1 tsp) salt
- 1 package oven-ready cannelloni shells
- 500 mL (2 cups) Saputo Italian Blend Shredded Cheese
Directions
For the tomato sauce:- In a large saucepan, combine all the sauce ingredients and cook, covered, over medium heat for 20 minutes. Remove from heat. With a slotted spoon, remove the onion, garlic, and bay leaves, then whisk in the butter. Reserve.
- In a medium bowl, combine Saputo Ricotta, parsley, eggs, breadcrumbs, and salt. Mix until smooth and homogeneous. Transfer mixture to a piping bag and reserve.
- Preheat oven to 350°F (180°C) with one rack in the top third and one in the lower third.
- Spread the tomato sauce in the bottom of a lasagna pan. Fill cannelloni shells with the ricotta mixture and arrange in a single layer.
- Cover the pan with foil and bake on the lower rack for 30 minutes.
- Remove foil, sprinkle with Saputo Italian Blend Shreds, and return to the oven for 15 minutes more on the lower rack.
- Switch oven to broil and place the pan on the top rack for 1–2 minutes, until the cheese is browned and bubbly.
- Allow to cool slightly before serving.
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