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Sweet Corn & Ricotta Cannelloni Fill 1 Created with Sketch.

with Sautéed Summer Squash

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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ingredients
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step-by-step
instructions
Prepare the ingredients:
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.

Cook the corn & make the filling:
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.

Make the sauce:
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.

Cook the pasta:
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.

Assemble & bake the cannelloni:
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.

Cook the squash & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

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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
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.

Cook the corn & make the filling:
Make the sauce:
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.

Cook the pasta:
Assemble & bake the cannelloni:
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!

Cook the squash & serve your dish: