Sweet Corn & Ricotta Cannelloni

with Sautéed Summer Squash

50 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For a seasonal take on cannelloni—filled and baked tubes of pasta—we’re rolling fresh pasta sheets around a creamy, delicately sweet mixture of ricotta and fresh corn, then baking it all under a layer of tomato sauce. On the side, sautéed summer squash tossed with a bit of vinegar makes for a light, bright counterpoint.

See Plans

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Crack the egg into a medium bowl and beat until smooth. Roughly chop the parsley leaves and stems. Peel and roughly chop the garlic. Place the tomatoes in a large bowl. Gently break apart with your hands. Halve the squash lengthwise, then cut crosswise into ½-inch pieces.

2 Cook the corn & make the filling:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Transfer to the bowl of egg. Stir in the ricotta cheese, half the vinegar, and half the parsley. Drizzle with olive oil and season with salt and pepper. Wipe out the pan.

3 Make the sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Season with salt and pepper to taste.

4 Cook the pasta:

While the sauce cooks, using your hands, separate the pasta sheets; add to the pot of boiling water. Cook, stirring gently to separate, 1 to 2 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water. Transfer to a work surface.

5 Assemble & bake the cannelloni:

Spread about ⅓ of 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, seam side down. Evenly top with the remaining sauce and half the parmesan cheese. Drizzle with olive oil and season with salt and pepper. Bake 8 to 10 minutes, or until heated through. Remove from the oven and let stand for at least 2 minutes.

6 Cook the squash & serve your dish:

While the cannelloni bake, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash in a single layer. Cook, without stirring, 4 to 5 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat; stir in the remaining vinegar (be careful, as the vinegar may splatter). Transfer to a serving dish. Garnish the baked cannelloni with the remaining parmesan cheese and remaining parsley. Serve the cooked squash on the side. Enjoy!