Broccoli & Ricotta Cannelloni with Pesto & Fresh Mozzarella

Broccoli & Ricotta Cannelloni

with Pesto & Fresh Mozzarella

45 MIN
4 Servings
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From the Test Kitchen

For this take on an Italian-American favorite, you’ll fill pasta sheets with broccoli and ricotta, then top them with red and green sauces—plus a layer of fresh mozzarella. Baking the cannelloni melds all the bright, comforting flavors.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Place the tomatoes in a medium bowl; gently break apart with your hands. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Cook the pasta:
2 Cook the pasta:

Using your hands, separate the pasta sheets; add to the pot of boiling water. Cook 1 to 2 minutes, or until al dente (still slightly firm to the bite). Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked pasta sheets to a strainer; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Transfer to a work surface.

Cook the broccoli & make the filling:
3 Cook the broccoli & make the filling:

Add the chopped broccoli to the same pot of boiling water. Cook 3 to 5 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Stir in the ricotta cheese, a drizzle of olive oil, and half the pesto (stirring before adding). Season with salt and pepper to taste.

Make the sauce:
4 Make the sauce:

While the broccoli cooks, to the bowl of tomatoes, add the garlic paste and Italian seasoning. Stir to combine and season with salt and pepper to taste.

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

Spread about half the sauce into the bottom of a baking dish. Divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling; carefully transfer to the baking dish in an even layer, seam side down. Evenly top with the remaining sauce, mozzarella cheese (tearing into small pieces before adding), remaining pesto, and half the parmesan cheese. Season with salt and pepper. Bake 10 to 12 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the cannelloni bake, cut off and discard the root end of the lettuce; roughly chop the leaves. To make the dressing, in a bowl, combine the quark cheese, vinegar, remaining parmesan cheese, and 1 tablespoon of olive oil. Season with salt and pepper. Just before serving, in a large bowl, combine the chopped lettuce, peppers, and enough of the dressing to coat (you may have extra dressing); toss to combine. Season with salt and pepper to taste. Serve the baked cannelloni with the salad on the side. Garnish the salad with the almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Place the tomatoes in a medium bowl; gently break apart with your hands. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

2 Cook the pasta:

Using your hands, separate the pasta sheets; add to the pot of boiling water. Cook 1 to 2 minutes, or until al dente (still slightly firm to the bite). Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked pasta sheets to a strainer; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Transfer to a work surface.

Cook the pasta:
Cook the broccoli & make the filling:
3 Cook the broccoli & make the filling:

Add the chopped broccoli to the same pot of boiling water. Cook 3 to 5 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Stir in the ricotta cheese, a drizzle of olive oil, and half the pesto (stirring before adding). Season with salt and pepper to taste.

4 Make the sauce:

While the broccoli cooks, to the bowl of tomatoes, add the garlic paste and Italian seasoning. Stir to combine and season with salt and pepper to taste.

Make the sauce:
Assemble & bake the cannelloni:
5 Assemble & bake the cannelloni:

Spread about half the sauce into the bottom of a baking dish. Divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling; carefully transfer to the baking dish in an even layer, seam side down. Evenly top with the remaining sauce, mozzarella cheese (tearing into small pieces before adding), remaining pesto, and half the parmesan cheese. Season with salt and pepper. Bake 10 to 12 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes.

6 Make the salad & serve your dish:

While the cannelloni bake, cut off and discard the root end of the lettuce; roughly chop the leaves. To make the dressing, in a bowl, combine the quark cheese, vinegar, remaining parmesan cheese, and 1 tablespoon of olive oil. Season with salt and pepper. Just before serving, in a large bowl, combine the chopped lettuce, peppers, and enough of the dressing to coat (you may have extra dressing); toss to combine. Season with salt and pepper to taste. Serve the baked cannelloni with the salad on the side. Garnish the salad with the almonds. Enjoy!

Make the salad & serve your dish:
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