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Cannelloni alla sorrentina is baked pasta tubes stuffed with ricotta, mozzarella, and basil, set in a San Marzano tomato sauce and finished in the oven until the top turns golden and the sauce bubbles at the edges, the same tomato-and-mozzarella base that makes gnocchi alla sorrentina so popular. It comes from Sorrento on the Campania coast, where fior di latte mozzarella and sun-ripe tomatoes show up in most home kitchens.
I make this on Sundays when I want something that looks like more work than it is. The filling comes together in one bowl, the sauce simmers while you deal with everything else, and the oven handles the rest.
One thing that trips people up: overfilled tubes split open in the dish and leak cheese into the sauce. Pipe the filling in loosely and stop just shy of full.
Dried cannelloni tubes work here without pre-boiling, as long as the sauce covers them completely so they can steam through in the oven.
Why You’ll Love This Recipe
- One dish bake with make-ahead friendly assembly
- No pre-boiling needed for the dried pasta tubes
- Ricotta and mozzarella filling stays creamy, not rubbery
- Feeds six from pantry staples and one cheese trip
Ingredient Notes
- Dried cannelloni tubes: No pre-boiling needed if the sauce fully covers them. Fresh lasagna sheets rolled by hand work as a substitute.
- Ricotta: Drain in a sieve for 20 minutes before mixing or the filling turns watery. Whole milk ricotta holds up better than part-skim.
- Fior di latte mozzarella: Fresh mozzarella, patted dry and diced small so it doesn’t leak too much liquid. Low-moisture mozzarella works too and browns more on top.
- San Marzano tomatoes: Crushed San Marzano tomatoes are sweeter and less acidic. Regular canned whole tomatoes, hand crushed, are a fine swap.
- Parmesan: Grated fresh for salt and depth in both the filling and topping. Pecorino romano works as a saltier substitute.
- Egg: Binds the ricotta filling so it holds shape when sliced. Skip it if you prefer a softer, looser filling.
Cannelloni alla Sorrentina with Basil and Mozzarella
Ingredients
Method
- Warm olive oil in a saucepan over medium heat. Add garlic and cook 1 minute until fragrant, not browned.
- Add crushed tomatoes, basil, salt, and pepper. Simmer uncovered 15 to 18 minutes, stirring occasionally, until the sauce coats the back of a spoon.
- In a bowl, combine drained ricotta, diced mozzarella, parmesan, egg, chopped basil, nutmeg, salt, and pepper. Mix until even.
- Transfer the filling to a piping bag or a zip-top bag with the corner snipped off.
- Heat the oven to 200 C / 390 F.
- Spread a third of the tomato sauce over the bottom of a 9x13 inch (23x33 cm) baking dish.
- Pipe filling into each dried cannelloni tube, filling loosely to about three-quarters full, and arrange in a single layer over the sauce.
- Pour the remaining sauce over the tubes, making sure every tube is fully covered so the pasta can steam through.
- Scatter extra mozzarella and parmesan over the top. Cover tightly with foil.
- Bake covered 20 minutes, then uncover and bake 15 more minutes until the pasta is tender when pierced with a knife and the top is golden and bubbling.
- Rest 8 to 10 minutes before serving, scattered with fresh basil.
Notes
- Drain ricotta for 20 minutes before mixing to avoid a watery filling.
- Cover with foil for the first 20 minutes, then uncover to brown the top.
- Rest the bake 8 to 10 minutes before slicing so it holds together.
- Use a piping bag to fill dried tubes without breaking them.
Tips for Success
- Drain ricotta in a sieve for 20 minutes before mixing so the filling doesn’t turn watery.
- Pipe filling into tubes with a piping bag or a zip-top bag with the corner snipped off.
- Cover the dish tightly with foil for the first 20 minutes so the pasta steams through evenly.
- Uncover for the last 15 minutes so the mozzarella top browns instead of staying pale.
- Let the bake rest 8 to 10 minutes before serving so the sauce sets and slices hold their shape.
Variations
- Add sautéed spinach or diced ham to the ricotta filling for a heartier version of the dish.
- Swap the ricotta filling for a béchamel base if you want something closer to cannelloni alla napoletana.
- Use fresh pasta sheets rolled around the filling instead of dried tubes for a softer, more delicate bite.
Storage and Reheating
Cannelloni alla sorrentina keeps in the fridge for up to 3 days in an airtight container or a covered baking dish.
Reheat individual portions in the microwave for 2 to 3 minutes, or cover the whole dish with foil and warm in a 180 C / 350 F oven for about 20 minutes until the center is hot.
Freeze unbaked, assembled cannelloni for up to 2 months. Bake straight from frozen, covered, at 200 C / 390 F for 50 to 60 minutes, then uncover for the last 15 minutes to brown the top.
Serving Suggestions
Cannelloni alla sorrentina works as a standalone primo with a simple green salad dressed in lemon and olive oil to cut the richness.
Serve with crusty bread on the side to catch the extra sauce, and a glass of a light Campania red like Piedirosso.
For a full Sorrento-style spread, start with a plate of baby artichokes in olive oil and finish with limoncello over ice.
FAQ
Why is my cannelloni alla sorrentina watery on the bottom?
Watery cannelloni alla sorrentina usually means the ricotta wasn’t drained before mixing, or the tomato sauce was too thin going into the dish. Drain ricotta in a sieve for 20 minutes and simmer the sauce until it coats a spoon before assembling. Uncovering the dish for the last stretch of baking also lets extra moisture evaporate.
Can I use fresh lasagna sheets instead of dried cannelloni tubes?
Yes, fresh lasagna sheets work well instead of dried cannelloni tubes. Cut sheets into rectangles about 10 by 15 cm, spread the ricotta filling along one edge, and roll into tubes by hand. They cook faster than dried tubes, so start checking for doneness around the 25-minute mark.
Can I assemble cannelloni alla sorrentina ahead and freeze it?
Yes, assemble the cannelloni up to the point of baking, cover tightly, and freeze for up to 2 months. Bake straight from frozen at 200 C / 390 F for 50 to 60 minutes covered, then uncover for the last 15 minutes to brown the top. Thawing overnight in the fridge first cuts the bake time by about 15 minutes.
What goes well with cannelloni alla sorrentina?
A simple green salad with lemon and olive oil balances the richness of cannelloni alla sorrentina, since the dish is heavy on cheese and tomato. Crusty bread is worth having on the table to mop up sauce. A light red like Piedirosso or a chilled Falanghina both work if you’re pouring wine.
Is cannelloni alla sorrentina gluten free?
Traditional cannelloni alla sorrentina is not gluten free because it uses wheat pasta tubes. Swap in gluten-free dried cannelloni or gluten-free lasagna sheets rolled by hand, and check that packaged tomato products don’t include gluten-based thickeners. The filling and sauce themselves are naturally gluten free.
What’s the difference between cannelloni alla sorrentina and cannelloni alla napoletana?
Cannelloni alla sorrentina leans on fresh mozzarella, ricotta, and basil for a lighter, cheese-forward filling, while cannelloni alla napoletana often includes a meat ragù, similar to tagliatelle al ragù bolognese, or béchamel layered through the dish. Both use similar tomato sauce bases from Campania. The Sorrentina version is the vegetarian-friendly cousin of the two.