Baked Cannelloni with Rosé Sauce
Baked Cannelloni with Rosé Sauce
Ingredients
For the Cannelloni Filling
- 15 ounces ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg, large
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rosé Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 12 cannelloni shells, uncooked (or manicotti)
- 1 1/2 cups mozzarella cheese, shredded, divided
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the cannelloni filling: In a large bowl, combine the ricotta cheese, grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, fresh parsley, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
⏱️ 10 min
- 3
Transfer the ricotta mixture to a large piping bag fitted with a wide round tip (or a large Ziploc bag with a corner snipped off).
⏱️ 2 min
- 4
Prepare the rosé sauce: In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the crushed tomatoes, heavy cream, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and let it gently cook for 10 minutes, stirring occasionally.
⏱️ 15 min
- 5
Spread about 1 cup of the rosé sauce evenly over the bottom of the prepared baking dish.
⏱️ 1 min
- 6
Carefully pipe the ricotta filling into each uncooked cannelloni shell. Arrange the filled cannelloni in a single layer in the baking dish over the sauce.
⏱️ 10 min
- 7
Pour the remaining rosé sauce evenly over the cannelloni, ensuring all pasta tubes are fully covered by the sauce. This is crucial for the pasta to cook properly.
⏱️ 2 min
- 8
Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese generously over the top of the sauce.
⏱️ 1 min
- 9
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 10
Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
⏱️ 40 min•🌡️ 375
- 11
Let the baked cannelloni rest for 5-10 minutes before serving to allow the sauce to set and prevent it from falling apart.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Cannelloni with Rosé Sauce
Ingredients
For the Cannelloni Filling
- 15 ounces ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg, large
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rosé Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 12 cannelloni shells, uncooked (or manicotti)
- 1 1/2 cups mozzarella cheese, shredded, divided
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the cannelloni filling: In a large bowl, combine the ricotta cheese, grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, fresh parsley, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
⏱️ 10 min - 3
Transfer the ricotta mixture to a large piping bag fitted with a wide round tip (or a large Ziploc bag with a corner snipped off).
⏱️ 2 min - 4
Prepare the rosé sauce: In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the crushed tomatoes, heavy cream, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and let it gently cook for 10 minutes, stirring occasionally.
⏱️ 15 min - 5
Spread about 1 cup of the rosé sauce evenly over the bottom of the prepared baking dish.
⏱️ 1 min - 6
Carefully pipe the ricotta filling into each uncooked cannelloni shell. Arrange the filled cannelloni in a single layer in the baking dish over the sauce.
⏱️ 10 min - 7
Pour the remaining rosé sauce evenly over the cannelloni, ensuring all pasta tubes are fully covered by the sauce. This is crucial for the pasta to cook properly.
⏱️ 2 min - 8
Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese generously over the top of the sauce.
⏱️ 1 min - 9
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 10
Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
⏱️ 40 min•🌡️ 375 - 11
Let the baked cannelloni rest for 5-10 minutes before serving to allow the sauce to set and prevent it from falling apart.
⏱️ 5 min