Corn cannelloni Recipe

Recipe By Slurrp

Corn cannelloni is a delicious and creamy Italian dish made with fresh corn, ricotta cheese, and pasta. The sweet and savory flavors of the corn blend perfectly with the creamy ricotta, creating a satisfying and comforting meal. The cannelloni tubes are filled with a mixture of corn and ricotta, then baked in a rich tomato sauce until golden and bubbly. This dish is perfect for a special occasion or a cozy family dinner.

3.7
11 Rating -
Rate
Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
Corn cannelloni
plan
Bookmark

ingredients serve

Ingredients for Corn cannelloni Recipe

  • 3 Cannelloni Tubes
  • 1/2 cup Fresh Corn Kernels
  • 1/4 cup Ricotta Cheese
  • 0.13 cup Grated Parmesan Cheese
  • 1/4 Egg
  • As required Salt And Pepper To Taste
  • 1/2 cup Tomato Sauce
  • 1/4 cup Shredded Mozzarella Cheese
  • as needed Fresh Basil Leaves For Garnish

Directions: Corn Cannelloni Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large pot of salted boiling water, cook the cannelloni tubes according to package instructions until al dente. Drain and set aside.
  • STEP 3.In a large skillet, melt the butter over medium heat. Add the corn kernels and cook until tender, about 5 minutes. Remove from heat and let cool slightly.
  • STEP 4.In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, pepper, and cooked corn. Stir until well combined.
  • STEP 5.Spread a thin layer of tomato sauce on the bottom of a baking dish. Fill each cannelloni tube with the corn and ricotta mixture and place them in the baking dish.
  • STEP 6.Pour the remaining tomato sauce over the cannelloni tubes, making sure they are fully covered. Sprinkle with mozzarella cheese.
  • STEP 7.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 8.Remove from the oven and let cool for a few minutes before serving.
  • STEP 9.Serve the corn cannelloni hot, garnished with fresh basil leaves, if desired.

Cooking Tips

  • To make the filling easier to handle, you can transfer it to a piping bag or a plastic zip-top bag with the corner snipped off.
  • If you don't have cannelloni tubes, you can use manicotti or large pasta shells instead.
  • You can make the tomato sauce from scratch or use a store-bought marinara sauce for convenience.
  • Leftover corn cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in the oven or microwave until heated through before serving.

Storage and Serving

  • Leftover corn cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in the oven or microwave until heated through before serving.
  • Serve the corn cannelloni hot, garnished with fresh basil leaves, if desired.
Nutrition
value
272
calories per serving
7 g Fat14 g Protein37 g Carbs20 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    14g
  • Carbs
    37g
  • Fiber
    20g

MacroNutrients

  • Carbs
    37g
  • Protein
    14g
  • Fiber
    20g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    158mg
  • Iron
    6mg
  • Vitamin A
    1324mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    91mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    2mcg
  • Magnesium
    116mg
  • Manganese
    1mg
  • Phosphorus
    370mg
  • Selenium
    4mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp