Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Three-Cheese Cannelloni
with Butternut Squash & Kale
40 MIN
2 Servings
From the Test Kitchen
Literally translated from Italian, “cannelloni” means “large reeds,” which is what this delicious pasta is said to resemble. A hearty filling, usually containing cheese, is rolled inside fresh pasta sheets, covered in sauce and baked to bubbly perfection. We’re topping the cannelloni with béchamel—a rich, cream-based white sauce. Ours gets its silky finish from Fontina—just one of the three cheeses we’re bringing together in this dish. The cannelloni themselves are filled with a ricotta-Parmesan mixture, butternut squash and kale. This is a delicious seasonal take on an Italian comfort classic.
Get Cooking-
NutritionPER SERVING
-
Calories695 Cals (est.)
fresh
ingredients
Title
-
2 Fresh Pasta Sheets
- 4 oz Fontina Cheese
-
2 cloves Garlic
-
1 bunch Kale
-
1 lb Butternut Squash
-
1 Red Onion
-
2 Tbsps All-Purpose Flour
-
2 Tbsps Heavy Cream
-
½ cup Part-Skim Ricotta Cheese
-
¼ cup Grated Parmesan Cheese
-
1 tsp Cannelloni Spice Blend (Aleppo Pepper, Ground Sumac & Ground Cinnamon)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the rind of the Fontina cheese; grate the cheese. Peel and thinly slice the garlic and onion. Remove and discard the kale stems; roughly chop the leaves. Halve the squash lengthwise. Scoop out and discard the seeds and pulp of the squash. Using a sharp, sturdy knife, peel and medium dice the squash.
2
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly tender. Add the garlic and onion. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the kale, spice blend and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted. Transfer to a large bowl.
3
Make the filling:
Add the ricotta cheese and half the Parmesan cheese to the bowl of cooked vegetables; mix to thoroughly combine. Season with salt and pepper to taste. Set aside.
4
Make the béchamel sauce:
In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour; cook, whisking constantly, 30 seconds to 1 minute, or until golden. Add the heavy cream and 1 cup of water. Cook, whisking occasionally, 2 to 4 minutes, or until thickened. Add the Fontina cheese; season with salt and pepper to taste. Cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined and the cheese has melted. Remove from heat.
5
Assemble the cannelloni:
Spread a thin layer of the béchamel sauce onto the bottom of an oven-safe baking dish. Cut each fresh pasta sheet into 4 equal squares. Spoon about ⅛ of the filling into the center of one of the pasta sheet squares, shaping the filling into a log. Roll the pasta sheet around the filling; carefully place into the baking dish, seam side down. Repeat with the remaining pasta sheet squares and filling. Top the assembled cannelloni with the remaining béchamel sauce; sprinkle with the remaining Parmesan cheese.
6
Bake the cannelloni & serve your dish:
Place the baking dish of assembled cannelloni on a sheet pan. Bake 20 to 22 minutes, or until golden brown and bubbly on top. Remove from the oven. Let stand for 2 minutes before serving. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the rind of the Fontina cheese; grate the cheese. Peel and thinly slice the garlic and onion. Remove and discard the kale stems; roughly chop the leaves. Halve the squash lengthwise. Scoop out and discard the seeds and pulp of the squash. Using a sharp, sturdy knife, peel and medium dice the squash.
2
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly tender. Add the garlic and onion. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the kale, spice blend and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted. Transfer to a large bowl.
3
Make the filling:
Add the ricotta cheese and half the Parmesan cheese to the bowl of cooked vegetables; mix to thoroughly combine. Season with salt and pepper to taste. Set aside.
4
Make the béchamel sauce:
In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour; cook, whisking constantly, 30 seconds to 1 minute, or until golden. Add the heavy cream and 1 cup of water. Cook, whisking occasionally, 2 to 4 minutes, or until thickened. Add the Fontina cheese; season with salt and pepper to taste. Cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined and the cheese has melted. Remove from heat.
5
Assemble the cannelloni:
Spread a thin layer of the béchamel sauce onto the bottom of an oven-safe baking dish. Cut each fresh pasta sheet into 4 equal squares. Spoon about ⅛ of the filling into the center of one of the pasta sheet squares, shaping the filling into a log. Roll the pasta sheet around the filling; carefully place into the baking dish, seam side down. Repeat with the remaining pasta sheet squares and filling. Top the assembled cannelloni with the remaining béchamel sauce; sprinkle with the remaining Parmesan cheese.
6
Bake the cannelloni & serve your dish:
Place the baking dish of assembled cannelloni on a sheet pan. Bake 20 to 22 minutes, or until golden brown and bubbly on top. Remove from the oven. Let stand for 2 minutes before serving. Enjoy!
Tips from Home Chefs