These cannelloni are stuffed with ricotta cheese and fresh herbs, then covered in a savoury pasta sauce and baked until bubbly. Using cannelloni shells that don't need to be precooked saves on prep time but still gives the same delicious results.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. olive oil
1 small carrot, shredded
1 small onion, finely chopped
1 egg, beaten
1-1/2 cups part-skim ricotta cheese
1/3 cup finely chopped fresh parsley
1 jar (700 mL) Catelli Garden Select Fine Herbs Pasta Sauce
1-1/2 cups water
12 oven-ready cannelloni pasta
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How do I make it ?
Heat oven to 350ºF.
Heat oil in small saucepan on medium heat. Add carrots and onions; cook 3 min. or until softened, stirring frequently. Cool slightly. Meanwhile, mix egg, ricotta and parsley in medium bowl until blended.
Mix pasta sauce and water until blended; pour half into 13x9-inch baking dish sprayed with cooking spray. Stir cooked vegetables into ricotta mixture; spoon into cannelloni shells. Place in single layer over sauce in dish; top with remaining pasta sauce, completely covering cannelloni with sauce. Cover with foil.
Bake 45 to 50 min. or until cannelloni are tender.
Kraft Kitchen Tips!
Prepare using your favourite variety of Catelli Garden Select or Classico Pasta Sauce.
Substitute fresh basil for the parsley.
Substitute cottage cheese for the ricotta.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
Cholesterol 75 mg
Sodium 630 mg
Carbohydrate 44 g
Fibre 6 g
Sugars 16 g
Protein 19 g
4 servings, 3 filled cannelloni each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.