Three-Cheese & Zucchini Cannelloni

with San Marzano Tomato Sauce

40 MIN

4 Servings

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From the Test Kitchen

To achieve the classic flavors of this Italian-American dish, we’re using San Marzano tomatoes—an Italian variety prized for its mellow acidity and sweeter flavor—to make the vibrant sauce that coats tender pasta stuffed with a vegetable and ricotta filling. To round out the rich meal, we’re serving a simple side of roasted broccoli topped with a zesty ranch dressing.

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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

1 14-Ounce Can Whole Peeled San Marzano Tomatoes
2 Zucchini
1 lb Broccoli
2 cloves Garlic
½ cup Part-Skim Ricotta Cheese
4 oz Fontina Cheese
1 Tbsp Capers
0.7 oz Grana Padano Cheese
1½ Tbsps Golden Raisins
3 Tbsps Ranch Dressing
¼ tsp Crushed Red Pepper Flakes
12 Fresh Pasta Sheets (Previously Frozen)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. If necessary, grate the fontina on the large side of a box grater. Place the tomatoes in a bowl; gently break apart with your hands. Grate the Grana Padano on the small side of a box grater.

2 Roast & dress the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.

3 Cook the zucchini & make the filling:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, capers, and raisins; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Transfer to a large bowl. Add the ricotta, grated fontina, and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the tomatoes (carefully, as the liquid may splatter) 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 occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Cook the pasta:

While the sauce cooks, 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; rinse under cold water 30 seconds to 1 minute to stop the cooking process. Transfer to a work surface.

6 Assemble, bake & serve the cannelloni:

Divide the filling among the centers of the cooked pasta sheets. Roll each pasta sheet around the filling. Carefully place into a baking dish, seam side down. Evenly top the cannelloni with the sauce and half the grated Grana Padano. Bake 8 to 10 minutes, or until heated through and the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. While the cannelloni bake, in a bowl, combine the ranch dressing, remaining grated Grana Padano, and 1 tablespoon of olive oil. Serve the baked cannelloni with the roasted broccoli on the side. Top the broccoli with the dressing. Enjoy!