Sweet Cannelloni Casserole
Indulge in the comforting sweetness of this unique Sweet Cannelloni Casserole, a creative twist on classic Italian pasta. This dessert casserole features tender cannelloni tubes filled with a creamy ricotta mixture infused with vanilla, cinnamon, and a hint of lemon zest. Baked to perfection in a luscious custard made with heavy cream, milk, and egg yolks, this dish boasts a silky, melt-in-your-mouth texture. Finished with a golden caramelized cinnamon-sugar topping and a light dusting of powdered sugar, this casserole is as elegant as it is satisfying. Perfect for special occasions or an indulgent treat, this dessert is a must-try for fans of baked ricotta recipes or Italian-inspired sweets.
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 450 grams Ricotta cheese
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 1 teaspoon Ground cinnamon
- 300 milliliters Heavy cream
- 200 milliliters Whole milk
- 50 grams Granulated sugar
- 4 large Egg yolks
- 20 grams Unsalted butter
- 2 tablespoons Cinnamon sugar (for topping)
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking dish with unsalted butter.
Bring a large pot of salted water to a boil and cook the cannelloni tubes for 2 minutes less than the package instructions (to ensure they are semi-cooked and firm for filling). Drain them gently and set aside to cool slightly.
In a medium bowl, mix the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and ground cinnamon until smooth. Transfer the mixture to a piping bag for easier filling.
Carefully fill each cannelloni tube with the sweet ricotta mixture and arrange them in a single layer in the prepared baking dish.
In a medium saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the egg yolks, whisking constantly, to create a custard base.
Pour the custard over the filled cannelloni tubes in the baking dish, ensuring they are well-covered.
Place the baking dish in the center of the preheated oven and bake for 30 minutes, or until the custard is set and slightly golden around the edges.
Remove the casserole from the oven and sprinkle the top with cinnamon-sugar. Return it to the oven for an additional 5-10 minutes, or until the top is lightly caramelized.
Allow the Sweet Cannelloni Casserole to cool for 10 minutes before serving. Dust with powdered sugar for garnish before plating.
Nutrition Facts
Calories |
4987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 112.2 g | 561% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1383 mg | 461% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 657.5 g | 239% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 208.5 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2360 mg | 182% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1789 mg | 38% | |
*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.
