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Baked Ricotta Cannelloni
with Romaine Salad & Meyer Lemon Dressing
45 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories620 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
Place the tomatoes in a bowl; gently break apart with your hands.
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.
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.
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!
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.
Place the tomatoes in a bowl; gently break apart with your hands.
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.
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.
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!
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