Brilliant Baked Cannelloni | Gennaro Contaldo

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds umami flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Chop the onion very finely.

Heat 2-3 tablespoons of olive oil in a pan.

Sweat the onions for 3-4 minutes.

Add 150 grams of pork and beef to the pan and sweat the meat for about 10 minutes.

Roughly chop 5-6 leaves of sage and add them to the meat mixture.

Once the mixture has cooled down, add ricotta cheese and mix it together.

Crack an egg into the mixture and mix again to avoid scrambling the egg.

Add a handful of breadcrumbs to the mixture for binding.

Prepare a simple tomato sauce with garlic and basil, cooking it together.

Cut the cannelloni pasta and start to fill it with the meat and ricotta mixture, pushing it down inside the tube.

Place the filled cannelloni aside and continue filling the rest.

Spread the remaining tomato sauce over the filled cannelloni, ensuring it covers them well.

Cover the baking dish with foil and bake in the oven for about 30 minutes.

Remove the foil and bake for an additional 10 minutes.

Add cheese on top and bake for a few more minutes until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens