Baked Ricotta Cannelloni with Romaine Salad & Meyer Lemon Dressing

Baked Ricotta Cannelloni

with Romaine Salad & Meyer Lemon Dressing

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving

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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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!

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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: