Prepare to embark on a culinary journey that transforms ordinary ingredients into an extraordinary Italian masterpiece! This Carrot and Ricotta Cannelloni is not just a meal – it's a creamy, flavor-packed experience that will transport you straight to the heart of Italy. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade dinner, this recipe promises to be your new go-to comfort food that's both elegant and incredibly delicious.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 cannelloni tubes
- 2 cups ricotta cheese
- 2 cups grated carrots
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- In a large mixing bowl, combine ricotta cheese, grated carrots, 1/2 cup of Parmesan cheese, salt, black pepper, and dried basil. Mix thoroughly until all ingredients are well incorporated.
- Using a piping bag or a small spoon, carefully fill each cannelloni tube with the carrot and ricotta mixture, ensuring they are evenly and completely stuffed.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent the cannelloni from sticking.
- Arrange the filled cannelloni tubes in a single layer in the baking dish, ensuring they are not overcrowded.
- Pour the remaining marinara sauce evenly over the cannelloni, making sure each tube is well-covered.
- Sprinkle the remaining 1/2 cup of Parmesan cheese over the top of the cannelloni.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 10 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the cannelloni rest for 5-10 minutes before serving to allow the filling to set.
- Garnish with fresh basil leaves if desired, and serve hot with a side salad or garlic bread.
Tips
- Grate the carrots finely to ensure they blend seamlessly into the ricotta mixture and cook evenly.
- Use a piping bag or a zip-lock bag with the corner cut off for mess-free and precise cannelloni filling.
- Don't overstuff the tubes – leave a little room for the filling to expand during baking.
- For extra flavor, try adding some fresh herbs like chopped parsley or thyme to the ricotta mixture.
- Let the cannelloni rest after baking to allow the filling to set and make serving easier.
- If the top starts browning too quickly, cover with foil to prevent burning.
- For a lighter version, you can use part-skim ricotta and reduce the Parmesan cheese.
- Serve immediately for the best texture and most vibrant flavors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
