Cherry Tomato Canneloni

Yellow Cherry Tomato Cannelloni

Cherry Tomato Canneloni

Yellow Cherry Tomato Sauce gives these decadent Cannelloni a light, springtime makeover. We're making these all weekend. 

Recipe by one of our favs, Chef Danielle Bernal @the_mezzaluna


1 lb ricotta cheese
8 oz cooked spinach, thawed from frozen or sauteed then squeezed dry
8 oz freshly grated mozzarella
1⁄2 cup parmigiano, finely grated
1 large egg
1 garlic clove, finely grated
Grating of nutmeg
1⁄2 teaspoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 bunch fresh basil, chopped

Cannelloni Assembly
1 jar of Our Pantry Cherry Tomato Sauce
18 – 22 dried cannelloni tubes
1⁄2 cup grated parmigiano
1 cup freshly grated mozzarella


  1. To make the filling, combine all ingredients together and mix well until fully incorporated. Fill a piping bag with filling and set aside.
  2. Preheat oven to 350 degrees.
  3. Boil cannelloni noodles in salted water until just under al dente- about 2 minutes before package instructions say they are done. Rinse under cool water to stop the cooking.
  4. Grease a 9x13 inch baking dish lightly in olive oil, then spread a heaping cup of Our Pantry Cherry Tomato Sauce evenly across the bottom of the dish.
  5. Using your piping bag, carefully fill each cannelloni tube with the filling then line them in the baking dish.
  6. Top the filled cannelloni with the remaining Cherry Tomato Sauce, mozzarella and parm. Cover baking dish with foil and bake for 30 minutes then uncovered for 10-15 minutes or until cheese is golden and bubbling.