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.)

View Full Nutrition

fresh

ingredients

6 Fresh Pasta Sheets (Previously Frozen)
1 15-Ounce Can Crushed Tomatoes
1 clove Garlic
½ lb Broccoli
½ cup Part-Skim Ricotta Cheese
1 oz Pitted Niçoise Olives
1½ tsps Calabrian Chile Paste
¼ cup Grated Parmesan Cheese
½ oz Sweet Piquante Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!