Cheese and Herb Cannelloni

65 4 servings, 3 filled cannelloni each
Recipe By
1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
5
min.
Servings

4 servings, 3 filled cannelloni each

These cannelloni are stuffed with ricotta cheese and fresh herbs, then covered in a savoury pasta sauce and baked until bubbly. Using cannelloni shells that don't need to be precooked saves on prep time but still gives the same delicious results.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Heat oil in small saucepan on medium heat. Add carrots and onions; cook 3 min. or until softened, stirring frequently. Cool slightly. Meanwhile, mix egg, ricotta and parsley in medium bowl until blended.
  • Mix pasta sauce and water until blended; pour half into 13x9-inch baking dish sprayed with cooking spray. Stir cooked vegetables into ricotta mixture; spoon into cannelloni shells. Place in single layer over sauce in dish; top with remaining pasta sauce, completely covering cannelloni with sauce. Cover with foil.
  • Bake 45 to 50 min. or until cannelloni are tender.

Substitute

Prepare using your favourite variety of Catelli Garden Select or Classico Pasta Sauce.

Substitute

Substitute fresh basil for the parsley.

Substitute

Substitute cottage cheese for the ricotta.

Servings

  • 4 servings, 3 filled cannelloni each

Nutritional Information

Serving Size 4 servings, 3 filled cannelloni each
AMOUNT PER SERVING
Calories 380
% Daily Value
Total fat 14g
Saturated fat 6g
Cholesterol 75mg
Sodium 630mg
Carbohydrate 44g
Dietary fibre 6g
Sugars 16g
Protein 19g
   
Vitamin A 50 %DV
Vitamin C 35 %DV
Calcium 35 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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