{"id":703,"date":"2022-11-10T17:29:05","date_gmt":"2022-11-10T18:29:05","guid":{"rendered":"http:\/\/brainanti.com\/?p=703"},"modified":"2022-11-14T11:20:08","modified_gmt":"2022-11-14T11:20:08","slug":"pesto-ricotta-cannelloni","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2022\/11\/10\/pesto-ricotta-cannelloni\/","title":{"rendered":"Pesto Ricotta Cannelloni"},"content":{"rendered":"

Cannelloni stuffed with dreamy pesto ricotta, baked in a rich tomato sauce & topped with copious amounts of cheese!<\/span><\/strong><\/span><\/p>\n

Cannelloni is one of those dishes that looks like it requires a lot of effort to make, but in reality, it\u2019s actually pretty breezy. Especially after you get in the swing of things. Plus, it\u2019s just too outrageously delicious NOT to make! Follow me\u2026<\/p>\n

\"overhead<\/span><\/strong><\/p>\n

Cannelloni Filling<\/strong><\/span><\/h2>\n

Traditionally you\u2019ll see cannelloni stuffed with spinach and ricotta. I have done this in the past, but as of recently, I\u2019ve started trading out the spinach for pesto<\/strong>. You get heaps more flavour this way!<\/p>\n

Homemade Pesto<\/h3>\n

I love whipping up a homemade pesto for this recipe for a couple of different reasons:<\/p>\n

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  1. So you can control the amount of oil<\/strong>. You don\u2019t want it too oily, otherwise, it\u2019ll make the filling too thin.<\/li>\n
  2. Because I\u2019m a food snob and homemade pesto is better than store-bought<\/strong> \ud83d\ude1b<\/li>\n<\/ol>\n

    Pesto Ricotta Filling<\/h3>\n

    Once you\u2019ve made the pesto, you\u2019ll want to mix it in with the other classic cannelloni fillings: ricotta<\/strong>, mozzarella<\/strong> and an egg<\/strong>.<\/p>\n

    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).<\/em><\/span><\/p>\n

    \"4<\/p>\n

    How to fill Cannelloni<\/strong><\/span><\/h2>\n

    Some people deem this step tedious, but I find it quite therapeutic. I suppose because I\u2019m not a baker it\u2019s not often I get to whip out the mighty piping bag!<\/p>\n

    What can I use instead of a piping bag?<\/em><\/h3>\n

    A piping bag works best, but I have also been known to just use a large zip-lock bag<\/strong> and cut off the corner.<\/p>\n

    What is the easiest way to fill cannelloni?<\/em><\/h3>\n

    The first tip before you even start with the cannelloni is to place the piping bag in a pint-sized glass.<\/strong> This makes it MUCH easier to fill with the pesto ricotta. Once you\u2019ve filled the bag, the easiest way is to work one by one and fill each cannelloni halfway\u00a0from each end<\/strong>. I\u2019ve tried stacking them all up in dishes before, but they always topple over and it becomes more hassle than it\u2019s worth!<\/p>\n

    Process shots: fill piping bag over glass (photo 1), cut off corner (photo 2), fill cannelloni (photo 3).<\/em><\/span><\/p>\n

    \"3<\/p>\n

    Cannelloni Sauce<\/strong><\/span><\/h2>\n

    The number 1 mistake you can make when cooking cannelloni is not having enough sauce<\/strong>. I don\u2019t know about you, but the first few times I made cannelloni, it always came out dry. You\u2019ll be surprised just how much the cannelloni soaks up, so although it may seem like a lot of sauce, you need it!<\/p>\n

    Simple Tomato Sauce<\/h3>\n

    This sauce is simple, but it\u2019s 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.<\/p>\n

    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).<\/span><\/em><\/p>\n

    \"6<\/p>\n

    How to cook Cannelloni<\/strong><\/span><\/h2>\n

    The cooking will take place in two stages:<\/p>\n

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    1. Cover in foil and bake <\/strong>\u2013 This will trap the steam and help keep everything nice and saucy as the cannelloni cooks.<\/li>\n
    2. Remove foil and bake \u2013<\/strong>\u00a0This is your opportunity to load on the cheese and bake until golden and bubbly!<\/li>\n<\/ol>\n

      What can I use if I don\u2019t have an oven-safe skillet?<\/em><\/h3>\n

      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\u2019re going to fit.<\/p>\n

      Process shots: cover with foil and bake (photo 1), remove foil (photo 2), add mozzarella and parmesan (photo 3), bake again (photo 4).<\/em><\/span><\/p>\n

      \"4<\/p>\n

      Serving Pesto Ricotta Cannelloni<\/strong><\/span><\/h2>\n

      Once it\u2019s all baked I like to top it with any leftover basil or parsley<\/strong> I\u2019ve got lurking about, then serve with more parmesan<\/strong> if I\u2019m feeling extra cheesy! This is a pretty hearty meal, but you could add Garlic Bread<\/a>, Cheesy Garlic Bread<\/a> or even Pesto Cheesy Garlic Bread<\/a>!<\/p>\n

      If you like the look of this recipe I\u2019ve got a funky feeling you might like my Cheesy Veggie Lasagne<\/a> and Stuffed Shells<\/a>!<\/em><\/p>\n

      Alrighty, let\u2019s tuck into the full recipe for this pesto ricotta cannelloni shall we?!<\/strong><\/p>\n

      \"close<\/p>\n

      How to make Pesto Ricotta Cannelloni<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n
      <\/div>\n
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      \"overhead<\/div>\n<\/div>\n

      <\/span> Print<\/a><\/p>\n

      <\/div>\n

      Pesto Ricotta Cannelloni<\/h2>\n
      <\/div>\n
      Cannelloni stuffed with dreamy pesto ricotta, baked in a rich tomato sauce & topped with copious amounts of cheese!<\/span><\/div>\n
      <\/div>\n
      \n
      Course <\/span>Dinner, Main Course<\/span><\/div>\n
      Cuisine <\/span>Italian<\/span><\/div>\n<\/div>\n
      <\/div>\n
      \n
      Prep Time <\/span>10<\/span> minutes<\/span><\/span><\/div>\n
      Cook Time <\/span>1<\/span> hour<\/span> 5<\/span> minutes<\/span><\/span><\/div>\n
      Total Time <\/span>1<\/span> hour<\/span> 15<\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
      <\/div>\n
      Servings <\/span>5<\/span><\/div>\n
      Calories <\/span>749<\/span>kcal<\/span><\/span><\/div>\n
      Author <\/span>Chris Collins<\/a><\/span><\/div>\n
      Cost <\/span>\u00a33.50 \/ $4<\/span><\/div>\n
      \n

      Equipment<\/h3>\n