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Cannelloni alla Ricotta

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This Cannelloni alla Ricotta recipe is perfect for toddlers! Packed with fresh ricotta and parmesan cheese, it is not only delicious but is also rich in protein and calcium, making it a great choice for growing little ones. A guaranteed hit on the dinner table that is sure to be enjoyed by all, this easy-to-follow recipe will be sure to make the ideal meal for your family in Australia.

General Information

Servings: 4
Keywords: Cannelloni, Ricotta, Kids, Baking, Italian
Calories: 400
Protein: 22 grams
Carbs: 58 grams
Fats: 10 grams
Preparation Time: 45 minutes
Cooking Time: 30 minutes

Ingredients

8 Cannelloni Shells (250g /9oz)
400g Ricotta Cheese (14oz)
1 tablespoon Fresh Parsley
3 cloves of Garlic
400g Chopped Tomatoes (14oz)
1 teaspoon Dried Oregano
1 Egg (optional)
Olive Oil

Directions

Pre-heat the oven to 180°C (350°F).
Peel the garlic and chop it finely.
Heat two tablespoons of olive oil in a pan, add the garlic and stir over low heat until it’s softened.
Add the chopped tomatoes to the pan and season with oregano, then cook for 5 minutes.
In a large bowl combine the ricotta cheese, parsley, egg (if using), along with some salt and pepper.
Scoop two tablespoons of the ricotta filling into each cannelloni shell.
Place the shells into a baking dish.
Pour the tomatoes sauce over the shells and sprinkle with a little olive oil.
Bake for 25-30 minutes until golden brown.
Take the cannellonis out of the oven and let them cool for a few minutes before serving!

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