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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


  • 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


  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.

Reviews Add a comment

  • Isfahan
    15 NOV, 2012
    Due to other feedback below, I roasted the squash, added the ricotta mixture to the squash as filling (as you would for a squash ravioli) and then topped it with a basic red sauce and parmesan topping. This was delicious.
  • Barblovestocook
    29 SEP, 2012
    This filling is quite bland. I recommend roasting the butternut squash for flavor and caramelizing an onion and adding it to the filling. You could also add some gorgonzola to the ricotta. Butternut squash and gorgonzola really like each other. Actually I am making my version for dinner tonight! Hope everyone likes these additions.
  • cookinfreak
    24 FEB, 2012
    wish I had read the reveiws before I made it
  • cookinfreak
    24 FEB, 2012
    This was very disappointing , i had to check back to make sure I did not leave something out. It sure seems like something is missing.....I had to add alot more salt just to make it worthy or eating. Martha....maybe you should check this to make sure whoever typed it in didn't leave something out ! It kept thinking it need some kind of sauce
  • Valeroonie
    19 OCT, 2011
    Took the advice of others by adding cardamon. I also made it as a "topping" over pasta with extra parm and salt. Served it as a side dish to a baked pork chop. Worked out well. Not my favorite but it was good after tweaking. Thanks everyone.
  • carynikins
    9 OCT, 2011
    This was an okay in my books. I think it has potential to be good or great, it just needs something else. I think it needs another textural element - either in it, or a side dish. The whole meal was also monochromatic, which looks really unappealing on a plate. Next time I might add some cloves or cardamom, since the flavor was a little flat in my book.
  • chris82
    29 SEP, 2011
    I have never had bad luck with a MSL recipe but this was really a dud. There was very little flavor and gave the peculiar impression that one was eating a dinner before it was fully prepared. The final product tasted like a half-way point.
  • katielicht
    6 OCT, 2010
    This is the first everyday food recipe I've made that has been kind of disappointing. It was okay, but not great. The flavor was just a little bland. It almost would work better as a side dish, but just doesn't hold up as a main dish to me. (and I normally love vegetarian main dishes.) A lot of work for not a great payoff.
  • jugeerue
    11 DEC, 2009
    I'm not sure what wide lasagna noodles are? I've been to two stores looking, any ideas?