Squash, Sage, and Ricotta Cannelloni

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2009

Ingredients

  • 3 tablespoons olive oil, plus more for baking dish and sheet
  • Coarse salt and ground pepper
  • 8 wide lasagna noodles
  • 1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
  • 2 shallots, chopped
  • 1/4 cup plus 2 tablespoons milk
  • 1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
  • 1/8 teaspoon ground nutmeg
  • 2 cups ricotta (15 ounces)
  • 3/4 cup grated Parmesan

Directions

  1. Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.

  2. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.

  3. Spread 1/4 cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.

  4. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.

Cook's Notes

To achieve the right shape, be sure to use wide lasagna noodles instead of regular.

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