Baked Ricotta Cannelloni with Romaine Salad


  • 6 Fresh pasta sheets
  • 1-14 ounce can whole peeled  tomatoes
  • 1 cup part-skim ricotta cheese
  • 1 Meyer lemon
  • Romaine heart
  • 4 cloves garlic
  • 2 tablespoons Mascarpone cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes

  1. Prepare the ingredients and make the filling: Preheat the oven to 475 degrees. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Cut off and discard the root end of the romaine; roughly chop the leaves. Quarter and de-seed the lemon. In a large bowl, combine the ricotta cheese and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.
  2. Make the sauce: In a medium nonstick pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic 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 constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly reduced in volume. Season with salt and pepper to taste.
  3. Cook the pasta: While the sauce cooks, using your hands, separate the sheets of the pasta; add to the pot of boiling water and cook 1 to 2 minutes, or until just shy of al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Transfer to a clean, dry work surface.
  4. Assemble and bake the cannelloni: Spread about 1/3 of the sauce into the bottom of a baking dish. Divide the filling between the centers of each cooked pasta sheet. Roll the pasta sheets around the filling; carefully placing into the baking dish, seam sides down. Evenly top the cannelloni with the remaining sauce and half the Parmesan cheese. Bake 7 to 9 minutes, or until heated through. Remove from the oven and let stand for at least 2 minutes before serving.
  5. Make the dressing: While the cannelloni bake, in a large bowl, combine the Mascarpone cheese, remaining Parmesan cheese and the juice of the remaining lemon wedges. Slowly whisk in 2 teaspoons of olive oil until well combined; season with salt and pepper to taste.
  6. Make the salad and plate your dish: Just before serving, add the romaine to the bowl of dressing. Toss to combine. Season with salt and pepper to taste. Divide the baked cannelloni and salad between 2 dishes. Enjoy!

Recipe from the kitchen of Blue Apron.


Popular Posts