SQUASH, SAGE, AND RICOTTA CANNELLONI
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.
- In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
- Spread 1/4 cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
- Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.
Nutrition Facts : Calories 570 g, Fat 30 g, Fiber 3 g, Protein 25 g
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[email protected]I'm not a huge fan of squash, but I loved this dish! The flavors were amazing and the cannelloni were cooked perfectly.
Asad Laki
[email protected]This was a great recipe! The squash and sage flavors were perfectly balanced, and the ricotta filling was creamy and rich.
Lisa Leib
[email protected]I made this for my family and they loved it! The squash was perfectly cooked and the sage flavor was subtle but delicious.
Saqib Khaki
[email protected]This dish was easy to make and turned out great! I used a mix of butternut squash and acorn squash and it was delicious.
Sidra Razzaq
[email protected]This was a great recipe! I've made it several times and it's always a crowd-pleaser.
Chal Oye
[email protected]I'm not a huge fan of squash, but I loved this dish! The flavors were amazing and the cannelloni were cooked perfectly.
Ayush Khadka
[email protected]This was a great recipe! The squash and sage flavors were perfectly balanced, and the ricotta filling was creamy and rich. I will definitely be making this again.
Jubayer Miha
[email protected]I made this for my family and they loved it! The squash was perfectly cooked and the sage flavor was subtle but delicious. The ricotta filling was a great addition.
Nabeel King
[email protected]This dish was easy to make and turned out great! I used a mix of butternut squash and acorn squash and it was delicious. The ricotta filling was creamy and flavorful.
Faisalashiq Ashiq
[email protected]I've made this recipe several times now and it's always a winner. It's a great way to use up leftover squash and it's always a crowd-pleaser.
Elizaveta
[email protected]This was a great recipe! I'm not a huge fan of squash, but I loved this dish. The flavors were amazing and the cannelloni were cooked perfectly.
Sara Mone
[email protected]I made this for a dinner party last night and it was a huge hit! Everyone loved it. The only change I made was to use butternut squash instead of acorn squash, and it turned out great.
Izhar Alblushi
[email protected]This dish was absolutely delicious! The squash and sage flavors were perfectly balanced, and the ricotta filling was creamy and rich. I will definitely be making this again.