Cannelloni Stuffed with Ricotta and Tomatoes
Delicious cannelloni on a bed of Bolognese sauce, topped with savory cheese
Yvonne's favorite pasta is cannelloni. Deliciously stuffed, served on a bed of tomato sauce, and topped with savory cheese. Simply a treat! And best of all: The raw cannelloni don’t need to be pre-cooked—they cook to a perfect al dente right in the baking dish filled with Bolognese sauce.
Cannelloni with Ricotta and Tomato Filling by Yvonne—a favorite recipe from the ORO di Parma Community.
Ingredients
6–8 garlic cloves
1 hand-sized onion
ORO di Parma 3x concentrated tomato paste
2 cans of ORO di Parma chopped tomatoes
about 10 cannelloni
500 g ground beef
Italian herbs (oregano, thyme, tarragon)
Grated cheese
About 250 g ricotta
a little olive oil
Step 1 : The Filling
Finely dice the onions and garlic. Next, heat a little oil and sauté the onions and garlic. Add the ground meat and brown it. Stir in the ORO di Parma tomato paste and let it simmer. Then add ORO di Parma chopped tomatoes and season with salt and pepper to taste. Season with oregano, thyme, and tarragon—mmm, that smells delicious!
Step 2 : Filling
Next, coat the bottom of the baking dish with a little sauce. Using a small spoon, fill the cannelloni with sauce and arrange them side by side in the dish. Then completely cover the pasta with ricotta and sprinkle generously with the grated cheese. Bake the dish at 180 ºC for about 30 minutes, until golden brown.
Tip
Did you know?
Cannelloni are among the best-known types of pasta and, unlike spaghetti and other pasta varieties, are served with a filling. This famous pasta was invented in 1907 by chef Nicola Federico in Naples, though it didn’t get its name until after World War II. “Cannelloni” is the plural of “cannelone,” which means “little tube” in English.
Similar to lasagna sheets, cannelloni rolls don’t need to be pre-cooked, as they cook right along with the rest of the dish in the baking dish. There are countless versions of cannelloni throughout Italy, and we’ve got another cannelloni recipe ready for you, too.
Ingredients
6–8 garlic cloves
1 hand-sized onion
ORO di Parma 3x concentrated tomato paste
2 cans of ORO di Parma chopped tomatoes
about 10 cannelloni
500 g ground beef
Italian herbs (oregano, thyme, tarragon)
Grated cheese
About 250 g ricotta
a little olive oil
