Ricotta Stuffed Cannelloni

Makes 12 Cannelloni - 4 servings
A trip to Italy always means a culinary journey into the world of pasta. This pasta is made with a simple marinara sauce which uses a can of San Marzano tomatoes which are grown in the volcanic ash soil in the Campania region of southern Italy. These tomatoes are considered the gold standard of tomatoes among the top chefs of the world.
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  • 1 large burrata cheese ball
  • 1 recipe Marinara Sauce
  • 12 fresh or oven ready cannelloni shells
  • Filling
  • 2 cups (500g) fresh ricotta
  • ½  cup (45g) freshly grated parmesan cheese
  • ½  cup (45g) freshly grated romano cheese
  • 1 egg
  • 1 teaspoon (5ml) sea salt 
  • ¼ teaspoon (1.75ml) pepper 
  • extra virgin olive oil
  • fresh basil for garnishing


Prepare Marinara sauce and set aside. 

Preheat the oven to 350F (180C).

In a large bowl add ricotta, parmesan and romano cheese, egg, salt and pepper.  Mix to combine.  Chill mixture for 30 minutes.  Grease an oven proof baking dish with olive oil.  Add 3-4 tablespoons of marinara sauce on the bottom of the baking dish.  Fill the cannelloni shells with cheese filling and place in the baking dish with the sides touching.  Season with salt and pepper and add 1 cup of tomato sauce to cover the cannelloni.  Bake for 20 -25 minutes covered.  Plate 3 cannelloni per serving.  Add spoonfuls of marinara sauce to cover and garnish with fresh basil leaves.  Serve immediately.


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