These homemade cannelloni are a comforting Italian classic, featuring tender, hand-rolled pasta sheets stuffed with a savory blend of ricotta, prosciutto, and salami. The filling is bound with a creamy cheddar cheese soup mixture for extra richness, while a slow-simmered tomato and basil sauce provides a bright, acidic contrast. Baked until bubbly and golden, this dish offers a satisfying texture with every bite. It’s perfect for family dinners, Sunday gatherings, or any occasion where you want to serve a hearty, homemade meal that feels both elegant and deeply comforting.
Cannelloni (Stuffed Pasta)
Description
These homemade cannelloni are a comforting Italian classic, featuring tender, hand-rolled pasta sheets stuffed with a savory blend of ricotta, prosciutto, and salami. The filling is bound with a creamy cheddar cheese soup mixture for extra richness, while a slow-simmered tomato and basil sauce provides a bright, acidic contrast. Baked until bubbly and golden, this dish offers a satisfying texture with every bite. It&# 226;ÂÂs perfect for family dinners, Sunday gatherings, or any occasion where you want to serve a hearty, homemade meal that feels both elegant and deeply comforting.Ingredients
Directions
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Combine 1 1/2 cups flour and 1 1/2 teaspoons salt in a bowl; add 3 of the beaten eggs and the salad oil, mixing with a fork to form a firm dough.
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Knead the dough on a lightly floured board until smooth and elastic, about 5 minutes.
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Cover the dough with a damp cloth and let it rest for 5 minutes.
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Roll the dough into a 12x18-inch rectangle on a floured surface; cut into eighteen 4x3-inch rectangles.
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Cover the cut pasta rectangles and let them rest for 1 hour to prevent drying.
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Bring a large pot of salted water to a boil.
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Cook the pasta rectangles in batches for 5 minutes, or until tender but still firm.
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Rinse the cooked pasta in cold water to stop the cooking process; drain and lay flat on a damp towel.
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While pasta rests, prepare the sauce: Cook 1/2 cup chopped onion, 1 minced garlic clove, and 1/2 teaspoon crushed basil leaves in 2 tablespoons butter until tender.
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Add two 16-ounce cans of chopped tomatoes to the onion mixture; bring to a boil.
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Reduce heat and simmer the tomato sauce for 30 minutes, stirring occasionally.
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Spread 1 cup of the prepared tomato sauce evenly over the bottom of a 13x9-inch baking dish.
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Prepare the filling: In a bowl, combine one 11-ounce can of cheddar cheese soup, 1/2 cup milk, and 1/2 cup grated Parmesan cheese.
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In a saucepan, combine 1/2 cup of the soup mixture with 1 1/2 cups ricotta cheese, 1/4 cup chopped prosciutto, and 1/4 cup chopped hard salami.
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Cook the filling mixture over medium heat, stirring constantly, until it thickens slightly.
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Spoon about 2 tablespoons of the filling onto the narrow end of each pasta rectangle; roll up tightly.
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Place the roll-ups seam-side down in the baking dish, arranging them snugly.
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Spoon the remaining soup mixture and the rest of the tomato sauce over the cannelloni.
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Bake in a preheated 350ðF (177ðC) oven for 30 to 35 minutes, or until the sauce is bubbling and the pasta is heated through.
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Serve hot, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 360.8kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 7314.3mg305%
- Total Carbohydrate 68.4g23%
- Dietary Fiber 2.4g10%
- Sugars 0.3g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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