Broccoli & Ricotta Cannelloni with Spicy Tomato Sauce

Broccoli & Ricotta Cannelloni

with Spicy Tomato Sauce

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
  • View All
    Nutrition Label
    Download

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.

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.

Get Cooking
fresh
ingredients
Broccoli & Ricotta Cannelloni with Spicy Tomato Sauce
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: