Cannelloni is a type of pasta dish that originated in Italy.
It is typically made with large pasta tubes, which are filled with a variety of ingredients and then baked in a sauce.
The dish has been popularized and adapted in different regions of Italy, and there are numerous variations of fillings and sauces.
The specific origin of cannelloni with ricotta and mozzarella filling is not well-documented, but it is believed to have evolved from traditional Italian pasta dishes.
Ricotta and mozzarella are both popular cheeses used in Italian cuisine, and their combination in cannelloni creates a creamy and flavorful filling.
Ricotta cheese is a soft, creamy cheese that is made from the whey of cow’s, sheep’s, or goat’s milk.
It has a mild, slightly sweet flavor and a smooth texture.
Mozzarella cheese, on the other hand, is a semi-soft cheese that is traditionally made from buffalo milk, although cow’s milk mozzarella is more commonly available.
It has a mild, milky flavor and a stretchy, stringy texture when melted.
The combination of ricotta and mozzarella in cannelloni provides a rich and creamy filling that pairs well with tomato-based sauces.
The cannelloni tubes are typically boiled until al dente, filled with the cheese mixture, and then arranged in a baking dish.
The dish is then topped with a tomato sauce, often with additional cheese sprinkled on top, and baked in the oven until bubbly and golden.
While the exact origins of cannelloni with ricotta and mozzarella are unclear, it is a popular and delicious variation of the classic Italian dish that is enjoyed by many people around the world.
Cannelloni with ricotta and mozzarella
- 12 Cannelloni tubes
- 2 Cups ricotta cheese
- 1 Cup mozzarella cheese, shredded
- 1/2 Cup Parmesan cheese, grated
- 2 Cloves garlic, minced
- 1/4 Cup fresh basil, chopped
- 1/4 Cup fresh parsley, chopped
- 1 Egg
- 2 Cups marinara sauce
- Salt and pepper to taste
- Preheat your oven to 350°F (175°C).
- Cook the cannelloni tubes according to the package instructions until they are al dente. Drain and set them aside to cool.
- In a mixing bowl, combine the ricotta cheese, mozzarella cheese (reserve a little for topping),Parmesan cheese, minced garlic, basil, parsley, and the egg.Mix well until all the ingredients are evenly incorporated. Season with salt and pepper to taste.
- Take a piping bag or a plastic bag with the corner cut off and fill it with the ricotta cheese mixture.Alternatively, you can use a spoon to stuff the cannelloni tubes.
- Pour half of the marinara sauce into the bottom of a baking dish, spreading it out to cover the base.
- Take each cannelloni tube and fill it with the ricotta mixture, then arrange the filled tubes side by side in the baking dish.Continue until all the tubes are filled and placed in the dish.
- Pour the remaining marinara sauce over the cannelloni, covering them completely.
- Sprinkle the reserved mozzarella cheese over the top.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
- After the initial baking time, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
- Once cooked, remove the cannelloni from the oven and let them cool for a few minutes before serving.
- Serve the cannelloni with ricotta and mozzarella hot, garnished with some fresh basil leaves if desired.