No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta… what a scrumptious summer dinner!
It was a blazing hot day here in Spain and for that very reason I was not going to make a hot dinner I thought at first. But then the hubs had a sudden craving for cannelloni. Or in other words a sizzling baked pasta au gratin with loads of cheese!
Hell no, I went. Way too hot for a dish like that.
But hey, here’s a challenge that I’m willing to take on! So then I thought why not come up with a very light and refreshing no bake cannelloni dish that I can serve cold tonight for dinner!
What’s your favorite cannelloni filling? Do you go for the classic ricotta and spinach stuffing? Do you prefer a minced meat filling? Here in Spain several supermarkets sell cannelloni stuffed with goose liver, especially around Christmas time. You will also find cheaper versions with chicken liver.
It might sound a bit awkward maybe, but they are both delicious, believe me!
No Bake Cannelloni with Artichoke, Ricotta & Tomato Bruschetta
So how did it turn out in the end?
It was lip smacking delicious!
However I didn’t go for the traditional creamy spinach and ricotta filling this time though. The hubs and I both love artichokes so instead I added some artichoke hearts to the ricotta filling, together with a little sprinkle of fennel seeds. That turned out to be a great combination there and then.
And to keep this meal even lighter and fresher, I didn’t add any cheese or tomato sauce to it but a simple garnish of a vinegary chilled Italian tomato bruschetta.
No bake cannelloni stuffed with artichokes and ricotta, topped with a fresh tomato bruschetta… And what a scrumptious summer dinner this is!
No bake cannelloni with artichokes, ricotta and tomato bruschetta!
- 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
Chop the artichokes finely. Add them to a mixing bowl with the chopped parsley, fennel seeds, ricotta and some pepper, salt and nutmeg.
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.
Stir the tomatoes and add the chopped onion, red wine vinegar and olive oil.
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.
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.
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.