Recipes

THREE-CHEESE CANNELLONI
  • Ingredients
  • 1 full load of pasta dough made into cannelloni
  • 8 ounces ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 2-1/2 cups fresh white bread crumbs
  • 1 teaspoon dried oregano
  • 1 bunch watercress, trimmed and chopped
  • salt and freshly ground black pepper to taste
  • freshly grated nutmeg
  • 2 cups of marinara sauce (see recipe page 46)
  • 8 ounces mozzarella cheese, thinly sliced
  • handful of fresh basil sprigs
Directions
  1. Make cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter
  2. You'll need about 18 squares, 4 x 4-inch
  3. Cook the pieces of pasta, a few at a time if necessary, until al dente
  4. Drain and rinse under cold water, then lay out on paper towels
  5. Preheat the oven to 400?F
  6. Mix the ricotta, Parmesan, bread crumbs, oregano and watercress
  7. Add seasoning and a little grated nutmeg to taste, then stir the mixture to make sure all the ingredients are thoroughly combined
  8. Butter a shallow ovenproof dish
  9. Place some of the cheese mixture on a piece of pasta, then roll it up into a neat tube and place in the dish with the seam side down
  10. Repeat with the remaining pasta and filling
  11. Ladle the tomato sauce over the cannelloni, then top with the mozzarella
  12. Bake for 25-30 minutes, until the cheese has melted and browned
  13. Use scissors to shred the basil leaves and soft stems and sprinkle over the cannelloni
  14. Serve at once.


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