Fresh Asparagus Cannelloni
Indulge in the elegance of Fresh Asparagus Cannelloni, a vibrant twist on a classic Italian favorite. This spring-inspired dish combines tender steamed asparagus with creamy ricotta and nutty Parmesan for a luscious filling wrapped in perfectly baked cannelloni tubes. The dish is smothered in a rich tomato cream sauce, infused with garlic and aromatic basil, and topped with golden, bubbling mozzarella. With its perfect balance of flavors and textures, this recipe makes a delightful vegetarian main course for weeknight dinners or special gatherings. Easy to prepare in under an hour, this irresistible baked cannelloni is sure to impress your guests and satisfy your cravings.
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Recipe Information
Ingredients
- 250 grams Fresh asparagus
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 12 pieces Cannelloni tubes
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 400 grams Crushed tomatoes
- 1 teaspoons Dried basil
- 100 milliliters Heavy cream
- 100 grams Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 190°C (375°F).
Rinse the asparagus and trim off the woody ends. Steam or blanch them for 4-5 minutes until tender but not mushy. Chop them into small pieces and set aside.
In a mixing bowl, combine ricotta cheese, grated Parmesan, ground nutmeg, salt, and black pepper. Add the chopped asparagus and mix well to create the filling.
Carefully stuff the cannelloni tubes with the ricotta and asparagus filling, using a small spoon or piping bag. Arrange the filled tubes in a single layer in a greased baking dish.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes and dried basil. Season with salt and pepper to taste. Simmer the sauce for 10-12 minutes, stirring occasionally. Remove from heat and stir in the heavy cream.
Pour the tomato-cream sauce evenly over the cannelloni in the baking dish. Sprinkle shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving. Serve warm and enjoy your Fresh Asparagus Cannelloni!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
