Broccoli & Ricotta Cannelloni with Spicy Tomato Sauce

Broccoli & Ricotta Cannelloni

with Spicy Tomato Sauce

40 MIN
2 Servings
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From the Test Kitchen

This take on an Italian-American classic, cannelloni (or baked, filled rolls of pasta), highlights a flavorful filling of creamy ricotta and tender roasted broccoli, punched up with bites of tangy-sweet pickled peppers and briny olives.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Broccoli & Ricotta Cannelloni with Spicy Tomato Sauce
Title
time-saving
tips & techniques
Crushed Tomatoes
Garlic
Broccoli
How To: Peel Garlic
Ricotta Cheese
Niçoise Olives
Parmesan Cheese
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then roughly chop the broccoli. Transfer to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the broccoli roasts, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the olives and peppers.

Cook the pasta:
3 Cook the pasta:

While the broccoli continues to roast, using your hands, separate the sheets of pasta. Add to the pot of boiling water. Cook 1 to 2 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully transfer the cooked pasta to a work surface. Pat dry with paper towels.

Make the filling:
4 Make the filling:

In a large bowl, combine the chopped olives and peppers, roasted broccoli, garlic paste, ricotta, and a drizzle of olive oil. Season with salt and pepper. Taste, then season with salt and pepper if desired.

Assemble the cannelloni:
5 Assemble the cannelloni:

To make the sauce, in a bowl, combine the tomatoes and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Spread about 1/4 cup of the sauce into the bottom of a baking dish. Evenly divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling. Carefully place into the baking dish, seam side down. Evenly top with the remaining sauce and half the parmesan.

Bake the cannelloni & serve your dish:
6 Bake the cannelloni & serve your dish:

Bake the cannelloni 10 to 12 minutes, or until heated through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked cannelloni garnished with the remaining parmesan. Enjoy!

Tips from Home Chefs

Broccoli & Ricotta Cannelloni

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then roughly chop the broccoli. Transfer to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the broccoli roasts, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the olives and peppers.

Prepare the remaining ingredients:
Cook the pasta:
3 Cook the pasta:

While the broccoli continues to roast, using your hands, separate the sheets of pasta. Add to the pot of boiling water. Cook 1 to 2 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully transfer the cooked pasta to a work surface. Pat dry with paper towels.

4 Make the filling:

In a large bowl, combine the chopped olives and peppers, roasted broccoli, garlic paste, ricotta, and a drizzle of olive oil. Season with salt and pepper. Taste, then season with salt and pepper if desired.

Make the filling:
Assemble the cannelloni:
5 Assemble the cannelloni:

To make the sauce, in a bowl, combine the tomatoes and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Spread about 1/4 cup of the sauce into the bottom of a baking dish. Evenly divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling. Carefully place into the baking dish, seam side down. Evenly top with the remaining sauce and half the parmesan.

6 Bake the cannelloni & serve your dish:

Bake the cannelloni 10 to 12 minutes, or until heated through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked cannelloni garnished with the remaining parmesan. Enjoy!

Bake the cannelloni & serve your dish:
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