Cannelloni is one of those dishes that looks like it requires a lot of effort to make, but in reality, it’s actually pretty breezy. Especially after you get in the swing of things. Plus, it’s just too outrageously delicious NOT to make! Follow me…
Cannelloni Filling
Traditionally you’ll see cannelloni stuffed with spinach and ricotta. I have done this in the past, but as of recently, I’ve started trading out the spinach for pesto. You get heaps more flavour this way!
Homemade Pesto
I love whipping up a homemade pesto for this recipe for a couple of different reasons:
Pesto Ricotta Filling
Once you’ve made the pesto, you’ll want to mix it in with the other classic cannelloni fillings: ricotta, mozzarella and an egg. Process shots: add pesto ingredients to food processor (photo 1), pulse until combined (photo 2), add to mixing bowl with egg, mozzarella and ricotta (photo 3), mix to combine (photo 4).
How to fill Cannelloni
Some people deem this step tedious, but I find it quite therapeutic. I suppose because I’m not a baker it’s not often I get to whip out the mighty piping bag!
What can I use instead of a piping bag?
A piping bag works best, but I have also been known to just use a large zip-lock bag and cut off the corner.
What is the easiest way to fill cannelloni?
The first tip before you even start with the cannelloni is to place the piping bag in a pint-sized glass. This makes it MUCH easier to fill with the pesto ricotta. Once you’ve filled the bag, the easiest way is to work one by one and fill each cannelloni halfway from each end. I’ve tried stacking them all up in dishes before, but they always topple over and it becomes more hassle than it’s worth! Process shots: fill piping bag over glass (photo 1), cut off corner (photo 2), fill cannelloni (photo 3).
Cannelloni Sauce
The number 1 mistake you can make when cooking cannelloni is not having enough sauce. I don’t know about you, but the first few times I made cannelloni, it always came out dry. You’ll be surprised just how much the cannelloni soaks up, so although it may seem like a lot of sauce, you need it!
Simple Tomato Sauce
This sauce is simple, but it’s still delicious, especially after a long simmer to marry the flavours together. I recommend making the sauce in a large cast iron skillet, that way you add the cannelloni right in and bake everything in the same dish. Process shots: fry onion (photo 1), fry garlic (photo 2), add passata and veg stock (photo 3), add parsley and seasoning then simmer (photo 4), scoop out half of the sauce and add cannelloni (photo 5), pour back over the sauce (photo 6).
How to cook Cannelloni
The cooking will take place in two stages:
What can I use if I don’t have an oven-safe skillet?
Just use a regular pan to make the sauce, then use a separate baking dish to bake everything. In all cases I recommend adding the dry cannelloni to the pan/dish right at the very start, just to get an idea of how they’re going to fit. Process shots: cover with foil and bake (photo 1), remove foil (photo 2), add mozzarella and parmesan (photo 3), bake again (photo 4).
Serving Pesto Ricotta Cannelloni
Once it’s all baked I like to top it with any leftover basil or parsley I’ve got lurking about, then serve with more parmesan if I’m feeling extra cheesy! This is a pretty hearty meal, but you could add Garlic Bread, Cheesy Garlic Bread or even Pesto Cheesy Garlic Bread! If you like the look of this recipe I’ve got a funky feeling you might like my Cheesy Veggie Lasagne and Stuffed Shells! Alrighty, let’s tuck into the full recipe for this pesto ricotta cannelloni shall we?!
How to make Pesto Ricotta Cannelloni (Full Recipe & Video)
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