Author: Canadian Living

This is a quick and easy meal that is impressive enough to serve to company!

  • Portion size 5 servings
  • Credits : lemmingsfam


  • 1 tablespoon olive oil
  • 1 small carrots
  • 1 small onion
  • 1 tablespoon parsley
  • 1 tablespoon basil
  • 1 500 grams ricotta cheese
  • 1 large egg
  • 1 500 ml pasta sauce
  • 1 1/2 cup water
  • 12 cannelloni noodles (oven ready)


In saucepan, heat Olive Oil. Grate carrot. Finely chop onion. To Olive oil add the carrot, onion, parsley and basil. Season to taste with pepper and salt. Saute this combination until onion are translucent. In separate large mixing bowl combine Ricotta cheese, egg. Add carrot mixture. In another medium mixing bowl combine chunky pasta sauce and water. Spread half of the sauce mixture in the bottom of a 13"x9" baking dish. Fill cannelloni noodles with cheese mixture** and place on sauce in dish. Cover with remaining sauce. Cover and bake at 350 degrees for 45-50 minutes until tender. **A great trick I use is to "load" the cheese mixture into a large freezer bag and cut a corner of the bag off, just enough to fit inside the cannelloni tube. I then fill the tubes by squeezing the bag in a similar manner as using a cake decorator.
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Herb and Cheese Cannelloni