Cheesy Brussels Sprout Cannelloni

with Rosemary Breadcrumbs

40 MIN

2 Servings

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From the Test Kitchen

For four weeks, Blue Apron is thrilled to team up with Christian Petroni, television star and Fortina restaurant chef and owner, to bring you his unique, flavor-packed twists on Italian-American classics. These crowd-pleasing cannelloni highlight a filling of ricotta and tender sautéed brussels sprouts—all baked beneath a layer of rich, creamy fontina cheese sauce.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

6 Fresh Pasta Sheets (Previously Frozen)
4 oz Brussels Sprouts
1 bunch Rosemary
2 oz Fontina Cheese
¾ cup Low-Fat Milk
½ cup Part-Skim Ricotta Cheese
¼ cup Grated Parmesan Cheese
2 Tbsps All-Purpose Flour
¼ cup Panko Breadcrumbs
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Pick the rosemary leaves off the stems; roughly chop the leaves. Grate the fontina on the large side of a box grater.

2 Make the filling:

In a medium pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add half the chopped rosemary and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the brussels sprouts are softened. Transfer to a medium bowl. Add the ricotta and half the parmesan; season with salt and pepper. Stir to combine. Wipe out the pan.

3 Toast the breadcrumbs:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and remaining chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. Transfer to a plate. Wipe out the pan.

4 Make the cheese sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Slowly add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, whisking frequently, 2 to 4 minutes, or until smooth and no clumps remain. Turn off the heat. Stir in the grated fontina until melted and combined. Taste, then season with salt and pepper if desired.

5 Cook the pasta:

Meanwhile, carefully separate the pasta sheets; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Transfer to a work surface.

6 Assemble, bake & serve your dish:

Evenly coat the bottom of a baking dish with a drizzle of olive oil. Divide the filling among the cooked pasta sheets. Roll each pasta sheet around the filling. Transfer to the baking dish, seam side down. Evenly top with the cheese sauce (whisking before adding) and remaining parmesan. Bake 8 to 10 minutes, or until heated through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked cannelloni garnished with the toasted breadcrumbs. Enjoy!