Ricotta-Stuffed Cannelloni with Baby Marrows

Ricotta-Stuffed Cannelloni with Baby Marrows

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Cannelloni stuffed with ricotta, spring onions, baby marrows and lemon, baked with tomato sauce and a mozzarella topping.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time50 minutes


  • 1 Zest of 1 lemon
  • 250 g Ricotta cheese
  • 250 g Cannelloni tubes
  • 4 Spring onions
  • 2 tomatoes, chopped
  • 400 ml water
  • 50 g Mozzarella cheese
  • 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • Freshly Ground Black Pepper
  • 1 Bunch Fresh Basil leaves
  • 4 Baby marrows, grated
  • 2 Garlic cloves, crushed
  • 30 ml olive oil
  • 1 Onion, chopped


  • Preheat oven to 180°C.
  • Sauté onion in 20 ml oil until soft.
  • Add the baby marrows and garlic and cook for 3 min.
  • Remove from the heat and stir in the zest, ricotta cheese and spring onions.
  • Season with black pepper.
  • Spoon this mixture into the cannelloni tubes and set aside.
  • In a small saucepan, heat remaining oil and add the tomatoes.
  • Cook until soft and add KNORR Spaghetti Bolognaise Dry Cook-in-Sauce sachet contents and cold water.
  • Bring to the boil and simmer for 5-10 min until thickened.
  • Season to taste.
  • Spread half the tomato sauce over the base of the baking dish and arrange stuffed cannelloni tubes over.
  • Pour the rest of the tomato sauce over and sprinkle with cheese.
  • Bake in the oven at 180°C for 30-40 min until the pasta tubes are cooked.
  • Garnish with basil leaves.