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Baked cannelloni alla sorrentina in a dish with golden mozzarella top and basil, tomato sauce visible at the edges

Cannelloni alla Sorrentina with Basil and Mozzarella

Dried cannelloni tubes stuffed with ricotta and mozzarella, baked in tomato sauce until golden and bubbling.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course (Pasta)
Cuisine: Italian - Campania Region
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Tomato Sauce
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 700 g crushed San Marzano tomatoes (28 oz can)
  • 6 fresh basil leaves, torn
  • 1/2 tsp salt
  • pinch black pepper
For the Filling
  • 500 g ricotta, drained
  • 250 g fior di latte mozzarella, diced small
  • 60 g parmesan, grated
  • 1 egg large
  • 2 tbsp fresh basil, chopped
  • pinch nutmeg
  • 1/2 tsp salt
  • pinch black pepper
For Assembly
  • 12 pieces dried cannelloni tubes (about 250 g box)
  • 100 g mozzarella, extra, for topping
  • 20 g parmesan, extra, for topping
  • fresh basil, for garnish a few leaves

Method
 

Make the Tomato Sauce
  1. Warm olive oil in a saucepan over medium heat. Add garlic and cook 1 minute until fragrant, not browned.
  2. Add crushed tomatoes, basil, salt, and pepper. Simmer uncovered 15 to 18 minutes, stirring occasionally, until the sauce coats the back of a spoon.
Make the Filling
  1. In a bowl, combine drained ricotta, diced mozzarella, parmesan, egg, chopped basil, nutmeg, salt, and pepper. Mix until even.
  2. Transfer the filling to a piping bag or a zip-top bag with the corner snipped off.
Assemble and Bake
  1. Heat the oven to 200 C / 390 F.
  2. Spread a third of the tomato sauce over the bottom of a 9x13 inch (23x33 cm) baking dish.
  3. Pipe filling into each dried cannelloni tube, filling loosely to about three-quarters full, and arrange in a single layer over the sauce.
  4. Pour the remaining sauce over the tubes, making sure every tube is fully covered so the pasta can steam through.
  5. Scatter extra mozzarella and parmesan over the top. Cover tightly with foil.
  6. 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.
  7. 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.