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Zucchini & Ricotta Stuffed Cannelloni

with Rosé Sauce & Arugula Salad

Cooking time

35 minutes




860 /serving

Tonight, you’ll be feasting on unctuous cannelloni that even nonna (grandma) would approve. You’ll stuff your cannelloni with a light and creamy mixture of ricotta, zucchini, fresh basil, and garlic, and make a simple yet hearty rosé sauce to pour on top once they’re all rolled up. You’ll then top it all with mozzarella, and bake until the cheese melts and bubbles. Serve an arugula and basil salad on the side for a little something peppery-green. It’s perfect in its simplicity, and you’ve even managed to sneak a few vegetables in there, like a proper adult.

We will send you:

  • 60g Baby arugula (or baby spinach)
  • 1 Bunch of basil
  • 1 Zucchini
  • 2 Garlic cloves
  • 150g Fresh lasagna sheets
  • 15ml Balsamic vinegar
  • 400ml Tomatoes (canned)
  • 200g Ricotta
  • 60ml Heavy cream
  • 50g Mozzarella
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Egg, Milk, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Large oven-safe baking dish
Olive oil
Salt & pepper
1 or 2 Eggs
Total Fat
52 g
Saturated Fat
21 g
1400 mg
Total Carbs
70 g
17 g
34 g
8 g
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Start the rosé sauce
Mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomatoes; season with ½ the spice blend and S&P to taste. Cook, stirring frequently, 4 to 6 minutes, until thickened. Add the cream and stir to combine thoroughly.
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Mise en place
While the sauce cooks, preheat the oven to 400°F. Grate the zucchini; transfer to a strainer set over a bowl, season generously with salt and let drain for at least 5 minutes. Pick the basil leaves off the stems; roughly chop the leaves. In a large bowl, combine the ricotta, strained zucchini, 1 egg (double for 4 portions), ½ the basil and remaining garlic; season with the remaining spice blend and S&P.
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Assemble & bake the cannelloni
Drizzle a large oven-safe baking dish with olive oil. Spoon ⅓ of the rosé sauce into the bottom of the baking dish; spread out in a thin even layer. On a clean dry surface, lay out the lasagna sheets and divide the zucchini-ricotta filling between the sheets. Roll up the sheets around the filling. Carefully transfer to the baking dish seam side down; top evenly with the remaining sauce and top with the mozzarella. Place the baking dish on a sheet pan and bake in the oven, 15 to 18 minutes, until cooked through.
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Make the salad
While the cannelloni bakes, in a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the arugula and a pinch of the remaining basil; toss to combine thoroughly.
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Finish the cannelloni & serve
Switch the oven to broil. Cook, 2 to 3 minutes, until golden brown. Divide the finished cannelloni between your plates. Garnish with the remaining basil. Serve the arugula salad on the side. Bon appétit!