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Skillet Cannelloni

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Makes 2 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 2 teaspoons dried oregano or Italian seasoning blend
  • 1/2 teaspoon red chile flakes, or to taste
  • One 14-ounce can crushed tomatoes
  • Salt and pepper
  • 1 egg
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese (about 2 ounces), plus more for serving
  • 1/4 teaspoon ground nutmeg
  • 8 egg roll wrappers

Instructions

  1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the garlic, oregano or Italian seasoning blend, and red chile flakes. Cook, stirring, until fragrant, less than a minute. Add the tomatoes and 1/2 cup water and sprinkle with salt and pepper. Bring the sauce to a boil, then adjust the heat so that it bubbles gently but steadily while you assemble the pasta.
  2. Beat the egg in a bowl with some salt and pepper; stir in the ricotta, parmesan, and nutmeg. Stack 2 egg roll wrappers on top of each other and about 1/4 cup filling along one of the edges; roll. Repeat with the remaining wrappers to make 4 cannelloni total.
  3. Carefully put the rolls in the sauce seam side down. Bring the sauce back to a boil, then adjust the heat so it bubbles gently and cover the pan. Cook, undisturbed, until the wrappers are tender and the filling is heated through, about 5 minutes. Keep the skillet covered and remove it from the heat for 3 to 5 minutes so the cannelloni can set. Then serve with the sauce, passing more parmesan at the table.

— Recipe adapted from Dinner for Everyone