Prepare to transform your dinner table with the most irresistible Italian pasta dish that will make your taste buds dance with delight! Our Pesto Provolone Cannelloni Pasta is not just a meal, it's a culinary adventure that combines the rich, herbaceous flavors of pesto with creamy, melted cheeses in perfectly stuffed pasta tubes. Whether you're looking to impress dinner guests or treat yourself to a gourmet home-cooked experience, this recipe promises to elevate your cooking game and transport you straight to the heart of Italy with every single bite.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 cannelloni tubes
- 1 cup pesto sauce
- 2 cups ricotta cheese
- 1 cup grated provolone cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine ricotta cheese, grated Parmesan, beaten egg, salt, and pepper. Mix thoroughly until smooth and well-incorporated.
- Add half of the pesto sauce to the cheese mixture and stir until evenly distributed, creating a creamy filling.
- Carefully fill each cannelloni tube with the cheese and pesto mixture using a piping bag or a small spoon, ensuring they are completely filled but not overstuffed.
- Spread a thin layer of remaining pesto sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange the filled cannelloni tubes in a single layer in the baking dish, ensuring they are not overlapping.
- Pour the remaining pesto sauce over the cannelloni tubes, covering them evenly.
- Sprinkle grated provolone cheese generously over the top of the cannelloni.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 5-7 minutes until the cheese is golden and bubbly.
- Remove from the oven and let rest for 5-10 minutes before serving to allow the dish to set.
- Garnish with fresh basil leaves or additional Parmesan cheese if desired, and serve hot.
Tips
- • For the most flavorful result, use fresh, high-quality pesto sauce - homemade is best, but a good store-bought version works perfectly. • Make sure to not overstuff the cannelloni tubes to ensure even cooking and easy serving. • If the cheese starts browning too quickly, cover the dish with foil to prevent burning. • Let the dish rest for 5-10 minutes after baking to allow the cheese to set and make cutting and serving easier. • For a lighter version, you can use part-skim ricotta cheese without compromising on taste. • Experiment with different types of pesto like sun-dried tomato or spinach for unique flavor variations. • Serve with a crisp green salad and crusty bread to complete the meal.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 35g
Protein: 32g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 120mg
