Asparagus cannelloni
Enjoy a tray of asparagus cannelloni that turns a handful of green asparagus and creamy ricotta sauce into a bubbling oven-baked favourite. Cannelloni tubes encase green asparagus spears and rest in a creamy ricotta sauce with lemon, basil, and garlic, filling the kitchen with a mouth-watering scent. Ready to try it out?
Ingredients
Cannelloni and filling
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10
Dried cannelloni tubes
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20
Green asparagus (2 per tube)
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200 g
Cherry tomatoes
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½ tsp
Salt
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Freshly ground black pepper
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Ricotta sauce
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250 g
Ricotta
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250 ml
Cooking cream
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150 ml
Vegetable stock
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½
Unwaxed lemon, zest and juice
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2 tbsp
Fresh basil, finely chopped
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2
Garlic cloves
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A small pinch of freshly grated nutmeg
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½ tsp
Coarse salt
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Freshly ground black pepper
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Topping
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80 g
Mozzarella, grated
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Fresh basil
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Opt for thin asparagus spears, as they slide easily into the cannelloni tubes and cook at the same pace as the pasta during baking. Larger spears often need more time in the oven and may stay a little firm inside the pasta. When choosing asparagus, look for spears that feel firm with tightly closed tips. The colour should appear vibrant green, and the ends should look moist rather than dry.
The ricotta sauce should have a smooth, pourable consistency that easily coats the cannelloni and spreads across the baking dish. If the sauce is too thick, stir in a little vegetable stock or cooking cream until it loosens. If it looks too thin, mix in another spoonful of ricotta to give it more body.
After baking, allow the asparagus cannelloni to rest for 5–10 minutes before serving. During this time, the hot sauce settles around the pasta and thickens slightly. It also helps the cannelloni retain their shape, making each portion easier to lift and serve neatly.
FAQ: Questions about asparagus cannelloni
To help you along the way, we have answered the most common questions about asparagus cannelloni below.
Do cannelloni tubes need to be boiled before baking?
No, dried cannelloni tubes do not need to be boiled before baking in this asparagus cannelloni recipe. They cook in the oven as they absorb moisture from the ricotta sauce. Just make sure you cover them fully with sauce, as any exposed pasta may stay firm or turn chewy.
Can I prepare asparagus cannelloni in advance?
Yes, you can prepare asparagus cannelloni in advance. You can assemble the dish ahead of time by filling the cannelloni, arranging them in the baking dish, and covering them with the ricotta sauce before storing it in the fridge until you are ready to bake. Or you can bake the dish first, let it cool slightly, and keep the finished cannelloni in the fridge. When you are ready to serve it, reheat it in the oven at 180 °C for about 25 minutes, or until heated through.
How should I store asparagus cannelloni?
Store asparagus cannelloni in the fridge in a tightly covered dish or an airtight container for up to 3 days. Allow the dish to cool slightly before refrigerating it. To reheat, warm the cannelloni in the oven at 180 °C for about 25 minutes, until hot throughout.
Can I freeze asparagus cannelloni?
Yes, you can freeze asparagus cannelloni, although the ricotta sauce may become slightly less smooth after thawing. Let it cool to room temperature, then cover it well or place it in a freezer-safe container before freezing. When you are ready to reheat it, thaw it in the fridge overnight, then warm it in the oven at 180 °C until heated through.
Nutritional values per serving
Energy:
262 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 5.8 g |
| Protein | 30.3 % | 19.5 g |
| Fat | 45.6 % | 13.5 g |
| Carbohydrates | 24.1 % | 15.5 g |
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Delight in green asparagus cannelloni with tomatoes
If you are in search of a meal that feels like pure comfort but tastes like a fresh spring morning, this asparagus cannelloni recipe is for you. The green asparagus becomes wonderfully tender while developing a sweet, nutty note as it bakes inside the cannelloni tubes. Meanwhile, the tang of cherry tomatoes softens, and they become incredibly sweet, releasing their juices into the ricotta cream. Once it comes out of the oven, all that remains is to bring the dish to the table and let everyone help themselves.
Enveloped in a rich ricotta sauce infused with lemon, basil, and garlic
A proper pasta bake relies on a stellar sauce that helps soften the pasta and tie all the flavours together. This ricotta sauce is incredibly creamy and smooth. It envelops the cannelloni with ease, offering a delicate, milky sweetness balanced by the salty notes of the stock.
That richness is lifted by lemon zest and juice, which cut through the sauce with their bright acidity, while basil infuses the sauce with its sweet fragrance. Garlic provides a lovely piquant note that sharpens the other ingredients.
A delicious weeknight dinner for the whole family
It is hard to go wrong with an Italian-inspired dinner, especially when a bubbling pasta bake lands on the table. This asparagus cannelloni recipe has a little something for everyone. Enjoy the combination of asparagus, tomatoes, and ricotta, finished with melted cheese stretching from the dish to the plate. Serve it once, and it may not be long before it becomes a regular request at the dinner table.
For more family favourites featuring asparagus, have a look at our gnocchi with asparagus, pasta with green asparagus and tomatoes, and oven-baked salmon with white asparagus.
Add your own twist to the recipe
We have a few ideas if you would like to adapt this asparagus cannelloni recipe to suit your taste. For the topping, choose a cheese that melts well, such as mozzarella or Gouda. Either of them works wonderfully on its own, yet they also pair nicely with hard cheese. Gruyère or Parmesan both contribute nutty, umami depth and create a deeper golden crust on top.
Include more vegetables by stirring in spinach, which wilts easily and introduces delicate earthiness to the sauce. Mushrooms provide a meaty bite with their savoury, umami profile, while peas offer a sweet and fresh taste.
Continue exploring asparagus with our green asparagus recipes, white asparagus recipes, and asparagus recipes for lunch. Our guide to the best ways to prepare asparagus also shares helpful techniques for getting the most out of this seasonal vegetable.
