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Simple Sun Dried Tomato Cannelloni

Prep Time 30 mins
Cook Time 30 mins
Servings 4



  • 1 1/2 containers Saputo ricotta cheese 475 g. each
  • 3/4 cup finely chopped fresh basil
  • 1/2 cup minced sun-dried tomatoes packed in oil
  • 1 1/2 tbsp oil from sun dried tomatoes
  • 1 cup grated parmesan
  • 1 egg
  • 1 clove of garlic crushed
  • Salt & Pepper to taste


  • 4 cans diced san marzano tomatoes
  • 3-4 cloves garlic minced
  • 1/2 cup finely chopped fresh basil
  • Salt & Pepper to taste


  • 1 box oven ready Cannelloni tubes


  • 1 125g mozzarella ball sliced


  • Place tomatoes in a sauté pan and bring to a boil. Allow tomatoes to boil until the liquid is reduced by 1/2. Once the liquid has reduced add the minced garlic and the basil and continue cooking for 2 minutes. Add salt and pepper to taste and then your sauce is done… simple and delicious!
    2. While the tomatoes simmer, begin making the filling…. Start by beating the egg and then mixing it with the Parmesan cheese. Stir the Parmesan and eggs mixture into the ricotta. Once they are thoroughly combined, add the remaining ingredients and mix it all well
    3. Filling the tubes can be a bit tricky and this is the most time consuming part… the easiest method is to use a piping bag or some type of makeshift piping tool. You can also stuff them by pressing the filling in with a spatula.
    4. Once the tubes are filled, place them in an oven safe dish and completely cover them with the simple tomato sauce you made. Slice the mozzarella balls into slabs and place them on top.
    5. Place in the oven and cook for 30 to 35 minutes (if the top browns too fast, cover the dish with tinfoil). Once you take it out of the oven, let the dish stand for a few minutes before serving.