Zucchini and ricotta stuffed cannelloni is the kind of dish that feels fancy but is surprisingly simple to prepare. With its soft pasta tubes filled with creamy ricotta, sautéed zucchini, and fresh herbs, this recipe offers a beautifully balanced combination of flavours and textures. Topped with rich tomato sauce and bubbling cheese, this classic Italian bake is satisfying, homely, and worthy of both casual meals and dinner parties.
The beauty of this dish lies in the simplicity of ingredients and the depth of flavour they create together. Zucchini brings in moisture and a delicate taste, while ricotta adds richness without heaviness. Garlic, herbs and a touch of lemon zest brighten the filling. When wrapped in pasta and baked until golden, the result is creamy, cheesy and altogether comforting.
Cannelloni may seem like a restaurant dish, but it is quite approachable when broken down into steps. You can use ready-to-boil cannelloni tubes or even pre-boiled lasagna sheets rolled up with the filling inside. This recipe makes a beautiful vegetarian main that pairs well with a crisp salad or garlic bread. Let us prepare it in five creamy, delicious steps.
Step 1: Prepare the zucchini and ricotta filling
Start by grating two medium zucchinis and place them in a colander. Sprinkle with a little salt and let them sit for ten minutes. Then gently squeeze out the excess moisture. Heat one tablespoon of olive oil in a pan, add one clove of minced garlic and sauté the zucchini for about five minutes until soft and slightly golden. Let it cool.In a mixing bowl, combine the cooled zucchini with one cup of ricotta cheese, one tablespoon of grated parmesan, a pinch of black pepper, some finely chopped basil or parsley, and a little lemon zest. Mix until smooth and creamy. Taste and adjust the seasoning. This is your filling.
Step 2: Prepare the tomato sauce
In a separate pan, heat one tablespoon of olive oil and sauté one finely chopped onion until soft. Add two cups of tomato purée or crushed tomatoes, a pinch of salt, a teaspoon of dried oregano or basil, and let it simmer for ten to fifteen minutes. The sauce should thicken slightly and develop a rich flavour. You can also add a pinch of sugar if the tomatoes are too tangy. Set this sauce aside.
Step 3: Fill the cannelloni tubes
Take dry cannelloni tubes or use cooked lasagna sheets if you prefer to roll. Fill a piping bag or a spoon with the zucchini ricotta mixture and gently stuff each cannelloni tube. Be careful not to overfill. If using lasagna sheets, place the filling along one edge and roll them tightly into tubes. Place the stuffed pasta side by side in a greased baking dish.
Step 4: Layer the sauce and cheese
Pour a generous layer of the tomato sauce over the arranged cannelloni, covering them completely so the pasta cooks evenly. Sprinkle a handful of grated mozzarella and a little parmesan on top for that golden crust. You can also dot the top with small bits of butter for extra richness.
Step 5: Bake until golden and bubbly
Preheat your oven to 180 degrees Celsius. Cover the dish with foil and bake for twenty minutes. Then uncover and bake for another ten to fifteen minutes until the top is golden and bubbly. Let it rest for five to ten minutes before serving. This helps the filling set and makes it easier to cut and serve. Garnish with fresh basil if desired.
Zucchini and ricotta stuffed cannelloni is a dish that brings comfort and elegance together in one bite. It showcases how humble ingredients like zucchini and ricotta can be transformed into something truly special with just a little care and layering. Whether you are feeding guests or treating yourself to a cozy meal, this dish is sure to bring warmth and flavour to your table.