Corn cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large pot of salted boiling water, cook the cannelloni tubes according to package instructions until al dente. Drain and set aside.
• STEP 3.In a large skillet, melt the butter over medium heat. Add the corn kernels and cook until tender, about 5 minutes. Remove from heat and let cool slightly.
• STEP 4.In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, pepper, and cooked corn. Stir until well combined.
• STEP 5.Spread a thin layer of tomato sauce on the bottom of a baking dish. Fill each cannelloni tube with the corn and ricotta mixture and place them in the baking dish.
• STEP 6.Pour the remaining tomato sauce over the cannelloni tubes, making sure they are fully covered. Sprinkle with mozzarella cheese.
• STEP 7.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 8.Remove from the oven and let cool for a few minutes before serving.
• STEP 9.Serve the corn cannelloni hot, garnished with fresh basil leaves, if desired.

Cooking Tips

• To make the filling easier to handle, you can transfer it to a piping bag or a plastic zip-top bag with the corner snipped off.
• If you don't have cannelloni tubes, you can use manicotti or large pasta shells instead.
• You can make the tomato sauce from scratch or use a store-bought marinara sauce for convenience.
• Leftover corn cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the oven or microwave until heated through before serving.

Storage and Serving

• Leftover corn cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the oven or microwave until heated through before serving.
• Serve the corn cannelloni hot, garnished with fresh basil leaves, if desired.