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Three-Cheese Cannelloni Fill 1 Created with Sketch.

with Butternut Squash & Kale

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 695 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Three-Cheese Cannelloni with Butternut Squash & Kale
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)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook the vegetables:
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.

Make the filling:
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.

Make the béchamel sauce:
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.

Assemble the cannelloni:
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.

Bake the cannelloni & serve your dish:
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

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the vegetables:
Make the filling:
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.

Make the béchamel sauce:
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!

Bake the cannelloni & serve your dish: