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No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta... what a scrumptious summer dinner!

No Bake Cannelloni with Artichoke & Ricotta

No bake cannelloni with artichokes, ricotta and tomato bruschetta!

Course Lunch, Main Course
Cuisine Italian
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 2
Calories per serving 619 kcal

Ingredients

  • 6 cannelloni tubes
  • 10 ½ oz ricotta (300 g)
  • 4 ½ oz artichoke hearts (125 g), cooked or canned
  • 1 tsp fennel seeds
  • a handful fresh parsley chopped
  • 2 ripe fresh tomatoes
  • a handful fresh basil chopped
  • 2 tbsp red onion chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • nutmeg
  • pepper
  • salt

Instructions

  1. Chop the artichokes finely. Add them to a mixing bowl with the chopped parsley, fennel seeds, ricotta and some pepper, salt and nutmeg.


  2. No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta... what a scrumptious summer dinner!

  3. Stir well. Then check the seasoning and add extra pepper, salt or nutmeg. Put the ricotta mixture in the fridge until later. Dice the tomatoes up finely. Add them to a mixing bowl together with the chopped basil and some pepper and salt.


  4. No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta... what a scrumptious summer dinner!

  5. Stir the tomatoes and add the chopped onion, red wine vinegar and olive oil.


  6. No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta... what a scrumptious summer dinner!

  7. Stir the bruschetta well and cover with cling film. Put it in the fridge. Then put a large pan of water over high heat until boiling. Add the cannelloni tubes and cook them until tender.


  8. No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta... what a scrumptious summer dinner!

  9. Then drain the cannelloni, place the tubes in a large baking dish. Brush them lightly with extra olive oil to keep them from sticking. Then carefully fill the pasta with the ricotta and artichoke mixture using a teaspoon. I placed them straight up on a plate and then let the filling slide into it. Then press the filling into the pasta tube so it's packed from top to bottom. Cover the stuffed cannelloni with cling film.


  10. No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta... what a scrumptious summer dinner!

  11. Divide the cannelloni over plates and top with the tomato bruschetta. Finish with extra olive oil and freshly ground black pepper. Serve at room temperature.


  12. No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta... what a scrumptious summer dinner!