Ingredients
Base
| (250 g) | 21 shells ready to bake cannelloni pasta |
Filling
| 2 cups | (830 g) | zucchini, shredded and roasted |
| 1/2 tbsp | (3 g) | salt |
| 2 cups | (500 ml) | Canadian ricotta cheese |
| 1/4 cup | (7 g) | sage, chopped |
| 1 | large egg |
Sauce
| 1/4 cup | (60 ml) | Canadian unsalted butter |
| 1/2 cup | (125 ml) | cooking onion, diced small |
| 1 clove | garlic minced | |
| 1/4 cup | (32 g) | all purpose flour |
| 4 cups | (1 L) | Canadian 2% milk |
| 2/3 cup | (60 g) | Canadian parmesan cheese, grated and divided |
Garnish
| 21 | crispy sage leaves | |
| 1/2 | lemon juiced |
Directions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini and squeeze out any excess moisture. Toss grated zucchini with half of the salt and spread on a parchment-lined baking sheet and bake for 15 minutes. Set aside.
Filling:
- In a medium bowl, combine all the filling ingredients and the roasted zucchini and stir until well incorporated. Set aside.
Sauce:
- In a medium saucepan over medium heat, melt butter. Add onion and garlic, and sauté until translucent. Sprinkle flour into the saucepan, stir, and cook for 2 minutes.
- Reduce the heat to low and slowly whisk in milk. Once the milk is fully incorporated, increase the heat to medium.
- Stir the sauce often until it thickens. Add 1/3 cup (30 g) of parmesan cheese and continue to cook, stirring often, for 5 minutes or until the sauce coats the back of a spoon, remove from heat and set aside.
Assembly:
- Using a piping bag (cut, without a tip), fill the cannelloni shells with the prepared filling. Pour half of the prepared sauce into a 9x13-inch baking pan. Arrange the filled cannelloni in the baking pan without stacking them. Pour the remaining sauce over the pasta. Bake covered for 20 minutes.
- Remove the cover, sprinkle with the remaining parmesan cheese, and bake for an additional 25-30 minutes, or until the pasta is cooked and the cheese is golden brown. Top with crispy sage, and garnish with a squeeze of lemon.