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Baked Ricotta Cannelloni Fill 1 Created with Sketch.

with Romaine Salad & Meyer Lemon Dressing

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Cannelloni (whose Italian name means “little tubes”) are a crowd-pleasing dish of pasta stuffed with a savory filling. Here, we’re rolling fresh sheets of pasta around a classic filling of delicately sweet ricotta (brightened up with a bit of Meyer lemon juice), then baking it all beneath a layer of tangy tomato sauce. We’re taking inspiration from Italian-American antipasto salads for our side of crunchy romaine, briny black olives and whole pickled pepperoncini.

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ingredients
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step-by-step
instructions
Prepare the ingredients & make the filling:
1 Prepare the ingredients & make the filling:

Preheat the oven to 475°F.

Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Peel and mince the garlic.

Place the tomatoes in a bowl; gently break apart with your hands.

Quarter and deseed the lemon.

In a large bowl, combine the ricotta cheese and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

Cut off and discard the root end of the romaine; roughly chop the leaves.

Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop.

Make the sauce:
2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant.

Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly reduced in volume. Season with salt and pepper to taste.

Cook the pasta:
3 Cook the pasta:

While the sauce cooks, using your hands, separate the sheets of the pasta; add to the pot of boiling water and cook 1 to 2 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water to stop the cooking process. Transfer to a clean, dry work surface.

Assemble & bake the cannelloni:
5 Assemble & bake the cannelloni:

Spread about ⅓ of the sauce into the bottom of a baking dish. Divide the filling between the centers of each cooked pasta sheet. Roll the pasta sheets around the filling; carefully place into the baking dish, seam sides down. Evenly top the cannelloni with the remaining sauce and half the parmesan cheese.

Bake 7 to 9 minutes, or until heated through. Remove from the oven and let stand for at least 2 minutes before serving.

Make the dressing:
6 Make the dressing:

While the cannelloni bake, in a large bowl, combine the mascarpone cheese, remaining parmesan cheese and the juice of the remaining lemon wedges. Slowly whisk in 2 teaspoons of olive oil until well combined; season with salt and pepper to taste.

Make the salad & plate your dish:
7 Make the salad & plate your dish:

Just before serving, add the romaine and olives to the bowl of dressing. Toss to combine. Season with salt and pepper to taste.

Divide the baked cannelloni and salad between 2 dishes. Top the salad with the pepperoncini; season with pepper. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the filling:

Preheat the oven to 475°F.

Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Peel and mince the garlic.

Place the tomatoes in a bowl; gently break apart with your hands.

Quarter and deseed the lemon.

In a large bowl, combine the ricotta cheese and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

Cut off and discard the root end of the romaine; roughly chop the leaves.

Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant.

Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly reduced in volume. Season with salt and pepper to taste.

Make the sauce:
Cook the pasta:
3 Cook the pasta:

While the sauce cooks, using your hands, separate the sheets of the pasta; add to the pot of boiling water and cook 1 to 2 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water to stop the cooking process. Transfer to a clean, dry work surface.

5 Assemble & bake the cannelloni:

Spread about ⅓ of the sauce into the bottom of a baking dish. Divide the filling between the centers of each cooked pasta sheet. Roll the pasta sheets around the filling; carefully place into the baking dish, seam sides down. Evenly top the cannelloni with the remaining sauce and half the parmesan cheese.

Bake 7 to 9 minutes, or until heated through. Remove from the oven and let stand for at least 2 minutes before serving.

Assemble & bake the cannelloni:
Make the dressing:
6 Make the dressing:

While the cannelloni bake, in a large bowl, combine the mascarpone cheese, remaining parmesan cheese and the juice of the remaining lemon wedges. Slowly whisk in 2 teaspoons of olive oil until well combined; season with salt and pepper to taste.

7 Make the salad & plate your dish:

Just before serving, add the romaine and olives to the bowl of dressing. Toss to combine. Season with salt and pepper to taste.

Divide the baked cannelloni and salad between 2 dishes. Top the salad with the pepperoncini; season with pepper. Enjoy!

Make the salad & plate your dish: