Nutrition Facts
4 servings
4
Recipe for Cannelloni with Peppers and Ricotta
No Reviews
If you dream of a comforting and delicious Italian dish, these cannelloni stuffed with colorful peppers and creamy ricotta are perfect for a family or friends' meal. The sweetness of this cheese pairs perfectly with the grilled vegetables and subtle spices, all topped with a homemade tomato sauce enhanced by fresh basil.
Ingredients
12 Cannelloni or lasagna sheets
1 Red bell pepper
1 Orange or green bell pepper
1 clove Chopped garlic
10 Chopped basil
5 Basil (for the sauce)
250 Ricotta
400 Tomato pulp
1 Powdered sugar
2 Olive oil
1 Dukkah spices or chili pepper
Salt
Pepper
Directions
1
Preheat the oven to 180°C. Cut the peppers into small cubes. If you are making this recipe with lasagna sheets, pre-cook the sheets in boiling water for 9-10 minutes.
2
Heat half of the olive oil in a pan and sauté the diced bell pepper for 10 minutes, stirring regularly. Remove from heat. In a bowl, mix the ricotta, dukkah spices, chopped basil, and bell pepper. Combine everything. Season this mixture with salt and pepper.
3
Stuff the cannelloni or lasagna (and roll) with this preparation. Grease a dish, add a little tomato sauce at the bottom. Arrange the cannelloni on top of the tomato sauce. Heat the remaining olive oil in the pan, pour in the tomato sauce and garlic. Season with salt and add sugar. Let this sauce simmer for 10 minutes on low heat. Add the remaining basil at the last minute and pepper.
4
To finish, cover the cannelloni with this sauce and bake for 25 minutes. Serve this dish with a small green salad.
Ingredients
Ingredients
12 Cannelloni or lasagna sheets
1 Red bell pepper
1 Orange or green bell pepper
1 clove Chopped garlic
10 Chopped basil
5 Basil (for the sauce)
250 Ricotta
400 Tomato pulp
1 Powdered sugar
2 Olive oil
1 Dukkah spices or chili pepper
Salt
Pepper
Directions
Directions
1
Preheat the oven to 180°C. Cut the peppers into small cubes. If you are making this recipe with lasagna sheets, pre-cook the sheets in boiling water for 9-10 minutes.
2
Heat half of the olive oil in a pan and sauté the diced bell pepper for 10 minutes, stirring regularly. Remove from heat. In a bowl, mix the ricotta, dukkah spices, chopped basil, and bell pepper. Combine everything. Season this mixture with salt and pepper.
3
Stuff the cannelloni or lasagna (and roll) with this preparation. Grease a dish, add a little tomato sauce at the bottom. Arrange the cannelloni on top of the tomato sauce. Heat the remaining olive oil in the pan, pour in the tomato sauce and garlic. Season with salt and add sugar. Let this sauce simmer for 10 minutes on low heat. Add the remaining basil at the last minute and pepper.
4
To finish, cover the cannelloni with this sauce and bake for 25 minutes. Serve this dish with a small green salad.
Notes
-
hermitcrab
Really excellent. I, who am on a very strict diet, use it all the time, sometimes with a few variations (adding a small slice of smoked trout, for example, between the lasagna sheet and the filling, or shrimp with a bit of curry). -
gaelle-v58
Very good. Everyone enjoyed it. The cannelloni were creamy and not dry. A recipe I will keep! P.S. I did not add any chili. -
claudia90
Delicious! The combination of ricotta and peppers is very successful. To coat the cannelloni, I used tomato sauce and homemade béchamel. Next time, I would use less sauce but some vegetable broth (to allow the cannelloni to cook); this will mask the flavor of the filling less. I cooked it for 1 hour at 160°C. Thank you for this original recipe! -
made-in-c
Indeed, I forgot to add this: - Let the peppers cool. "Meanwhile, in a bowl, mix the ricotta, dukkah spices, chopped basil, and the pepper." Mix everything together." Thank you. ^^ Season this mixture with salt and pepper. -
eleonore-l49
Ricotta, where are you? Following the advice in the comment, I added the ricotta to the pepper mixture and used it to stuff the cannelloni. And it was simply delicious.
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