Mock Baked Cannelloni

Don’t you love finding recipes where you don’t need to buy any ingredients? I found a recipe in my Jacques Pepin cookbook “Fast Food My Way” where you can use wonton wrappers instead of pasta. It sounded interesting, but once I realized I had almost enough ricotta already and had all of the other items, I could not bring myself to buy them. I decided to make my own version from items I already had in my kitchen. So, you could use wonton wrappers (no pre-cooking needed), jumbo shells, cannelloni tubes, or lasagna noodles like I did. For the pasta, you will need to boil them first so that you can roll them and/or fill them.

I would consider this a dish you could make on a weeknight, especially if you use wontons like he suggested. It is not super speedy, but it comes together pretty quickly and during the 15 minutes of baking you could easily get the rest of the meal ready (vegetables, garlic bread, etc.).

I did steal his idea for a tomato sauce which my husband loved–a can of tomatoes blended with some herbs. It was surprisingly sweet and full of flavor. It just goes to show that simple recipes can be among the best.

Directions for Mock Baked Cannelloni

Adapted from Jacques Pepin’s Fast Food My Way

  • 1-28 ounce can of tomatoes (Does not matter if they are diced, chopped, or whole)
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • Salt and Pepper (to taste)
  • 2 teaspoons minced garlic
  • 2 Tablespoons olive oil
  • 16 oz ricotta (I had just under and it was ok)
  • 2 eggs
  • 1/2 teaspoon dried chopped chives (or fresh equivalent)
  • About 10 lasagna noodles, jumbo shells (if using wontons it will be closer to 6)
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan cheese

Preheat the oven to 375 degrees and prepare a pan about 9 x 13 or even a bit smaller. Begin bringing water to a boil for your pasta (if using). Start the pasta and cook to al dente then drain and let cool (in a pinch, you can pour some cold water on top and drain). Next, in a food processor, blend together the can of tomatoes (with juice), oregano, Italian seasoning, garlic, olive oil, and salt and pepper to taste.

Process until smooth (leave it chunkier if you like your sauce that way).

Spread a small amount on the bottom of your pan.

In a medium bowl, stir together the ricotta, eggs, chives, and a pinch of salt and pepper until smooth.

When the pasta is ready, spoon a small amount inside. For lasagna noodles, a rounded teaspoon spread out over the noodle works well.

Start from one end and roll until you get to the other end. Place the filled pasta in the pan, seam side down (for shells, place them filling side up).

Continue until you run out of filling.

Pour the remaining sauce on top of the pasta to make sure that they are all covered. Then, sprinkle the mozzarella and Parmesan on top.

Bake for about 15 minutes (the cheese should be melted at this point).

I like mine with lots of sauce and garlic bread (don’t worry, I hadn’t plated the vegetables yet).

Directions for Mock Baked Cannelloni without pictures

Adapted from Jacques Pepin’s Fast Food My Way

  • 1-28 ounce can of tomatoes (Does not matter if they are diced, chopped, or whole)
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • Salt and Pepper (to taste)
  • 2 teaspoons minced garlic
  • 2 Tablespoons olive oil
  • 16 oz ricotta (I had just under and it was ok)
  • 2 eggs
  • 1/2 teaspoon dried chopped chives (or fresh equivalent)
  • About 10 lasagna noodles, jumbo shells (if using wontons it will be closer to 6)
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan cheese

Preheat the oven to 375 degrees and prepare a pan about 9 x 13 or even a bit smaller. Begin bringing water to a boil for your pasta (if using). Start the pasta and cook to al dente then drain and let cool (in a pinch, you can pour some cold water on top and drain). Next, in a food processor, blend together the can of tomatoes (with juice), oregano, Italian seasoning, garlic, olive oil, and salt and pepper to taste. Process until smooth (leave it chunkier if you like your sauce that way). Spread a small amount on the bottom of your pan.

In a medium bowl, stir together the ricotta, eggs, chives, and a pinch of salt and pepper until smooth. When the pasta is ready, spoon a small amount inside. For lasagna noodles, a rounded teaspoon spread out over the noodle works well. Start from one end and roll until you get to the other end. Place the filled pasta in the pan, seam side down (for shells, place them filling side up). Continue until you run out of filling.

Pour the remaining sauce on top of the pasta to make sure that they are all covered. Then, sprinkle the mozzarella and Parmesan on top. Bake for about 15 minutes (the cheese should be melted at this point).

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4 thoughts on “Mock Baked Cannelloni

    • Oh no! I didn’t think about how the title could be confusing. Oh well….and yes, it was fun to see that you can take any pasta stuff, roll it with cheese, and have good results!

    • Hehe. I guess it’s all about having the cookbooks that go along with your pantry? I could never make Indian food before because it required so many spices I never had, but I finally stocked up on them and now it’s much easier. How are you settling in?

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