WHY YOU’LL LOVE CANNOLI CREAM

• Smooth, fluffy texture that won’t seep out of the shell
  
• Not overly sweet… just right
  
• Made with simple, classic ingredients
  
• Easy to make ahead
  
• Tastes like it came from a real bakery

Cannoli Filling

This is one of those recipes that looks fancy and dramatic… but it’s really not. Kinda like me. haha

The key is patience: Drain the ricotta, chill the bowl, then let the filling rest. That’s it! No tricks. No weird ingredients. No stress.

I’ve made a few different versions of this Italian cannoli filling recipe for years, and this one just works.

Creamy without being heavy. Sweet without being cloying. And that little hit of lemon? The magic touch.

When you’re making cannoli, this isn’t the step to rush. Let it chill. Let it set up. Then pipe it into fresh shells and watch people lose their minds a little. Totally worth it.

I’ve got plenty more Italian desserts for you to wow guests with, too! My Italian rainbow cake feels like its straight from an Italian bakery!

INGREDIENT NOTES

• Whole Milk Ricotta: Non-negotiable for texture in any Italian cannoli recipe. Part-skim won’t give you the same creaminess. Want to really wow everyone? Make this yourself too!
  
• Heavy Cream: When whipped, this makes the filling light and fluffy instead of dense. Keep it well chilled for best results.
  
• Powdered Sugar: Dissolves smoothly into the whipped cream. Granulated sugar will feel gritty.
  
• Lemon Zest: Brightens everything. Don’t skip it!
  
• Mini Chocolate Chips: The mini size matters here. Regular-size baking chips overpower the filling and are a bit clunky.

VARIATIONS

No Chocolate: Skip the chocolate chips for a more traditional bakery-style filling.

Orange Zest: Replace lemon with orange zest for a warmer citrus note.

Chocolate Lovers: Fold a few extra mini chips directly into the filling before piping.

Extra Cinnamon: Add a pinch more if you like a warmer spice note.

Vanilla Bean: Use vanilla bean paste instead of extract for deeper flavor.

SERVING SUGGESTIONS

• Pipe filling into homemade cannoli shells.
  
• Dust generously with powdered sugar right before serving.
  
• Replace mini chocolate chips with other crunchy bits like chopped hazelnuts or pistachios.
  
• Pair with espresso, hot coffee, or thick Italian hot chocolate.
  
• Add to a dessert board with fresh berries and extra whipped cream.
  
• Serve this cannoli filling recipe as a dip with broken cannoli shells or pizelle cookies.

ITALIAN CANNOLI RECIPE FAQ 

I learned early on that a successful and authentic Italian cannoli filling recipe is all about restraint. Don’t over-sweeten it. Don’t over-mix it. Don’t rush it.

Ricotta is delicate. It carries water. If you don’t drain it properly, no amount of powdered sugar will save you later. And folding in freshly whipped cream? That’s not the time to get aggressive.

The chilling step matters too. It lets everything settle, firm up, and behave when you pipe it. Bakeries know this. Home cooks forget it. Take your time here… the payoff is huge.

TOOLS NEEDED

• Fine-Mesh Sieve: For draining the ricotta properly.
  
• Metal Mixing Bowl: Helps cream whip faster and stay cold.
  
• Electric Hand Mixer: Makes light work of whipping the cream.
  
• Silicone Spatula: Allows for gentle folding without deflating the cannoli cream.
  
• Piping Bag + Tip: For clean, easy filling of cannoli shells.

Enjoy!

With love, from our simple kitchen to yours.

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Other Classic Italian Desserts

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Cannoli Filling Recipe (How to Make)

This Cannoli Filling Recipe is the definition of creamy, tangy, and rich! Made with ricotta, whipped cream, vanilla, and a touch of lemon.

Course Dessert

Cuisine Italian

Method Mixed

Prep Time 30 minutes minutes

rest time 30 minutes minutes

Total Time 1 hour hour

Servings 20 Fills about 20 cannoli shells

Calories 88cal

Author Donna Elick

Equipment

• fine mesh sieve
• metal mixing bowl
• electric mixer
• medium mixing bowl
• piping bag

Ingredients

• 16 ounces whole milk ricotta cheese
• 1/3 cup heavy cream
• 1/2 cup powdered sugar plus more for garnish
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon
• 1/4 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips

Instructions

• DRAIN RICOTTA: Add 16 ounces whole milk ricotta cheese to a fine-mesh sieve set over a bowl. Let drain for at least 30 minutes, until most of the liquid releases. Discard liquid.
• CHILL TOOLS: While the ricotta drains, place a metal mixing bowl and electric mixer beaters in the freezer to chill.
• WHIP CREAM: Add 1/3 cup heavy cream to the chilled bowl. Using an electric mixer, beat on high speed for 2 to 3 minutes, until stiff peaks form. Add 1/2 cup powdered sugar and beat just until combined and smooth.
• MIX BASE: In a separate large bowl, add the drained ricotta, 1 teaspoon pure vanilla extract, Zest of 1 lemon, and 1/4 teaspoon ground cinnamon. Stir until smooth and creamy.
• FOLD: Gently fold the whipped cream into the ricotta mixture using a silicone spatula until fully incorporated and fluffy. Cover and refrigerate for at least 30 minutes.
• FILL CANNOLI: Transfer the filling to a piping bag fitted with a tip. Pipe filling into cannoli shells. Sprinkle 1/2 cup mini chocolate chips onto each end and dust with powdered sugar before serving.

Notes

Make-Ahead: The filling can be made up to 24 hours in advance. Store covered in the refrigerator.

Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days.

Freezing: Freezing is not recommended. The texture changes once thawed.

Ingredient Note: Whole milk ricotta gives the best creamy texture. If your ricotta seems wet, extend draining time to 45 minutes.

Pro Tip: Always use a metal bowl for whipping cream. Plastic warms too quickly and glass can crack from temperature shock.

Nutrition

Serving: 1 | Calories: 88cal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 23mg | Sugar: 6g | Fiber: 0.1g | Calcium: 55mg | Iron: 0.2mg

Originally published October 2022, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cannoli Filling Recipe (How to Make) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS EGGPLANT ROLLATINI RECIPE

• Cozy, cheesy satisfaction of baked pasta without the heaviness.
  
• Hearty enough for a main but elegant enough for entertaining.
  
• Tender and creamy with an irresistible golden-brown melt.
  
• Customize it with herbs, veggies, or extra spice to suit your family.
  
• Make ahead and freezer-friendly.

Eggplant Rollatini

I mean, just look at that cheesy, saucy goodness. Eggplant Rollatini is like lasagna’s elegant cousin… all the creamy filling, bubbly sauce, and melty cheese without a single noodle in sight.

Honestly, who needs pasta when you’ve got silky eggplant slices hugging ricotta like a warm Italian embrace?

I love how the rolls look so fancy lined up in the pan, but they’re surprisingly simple to make. (Certainly faster than Nana’s eggplant parmesan!)

And that moment when you scoop it out and the cheese stretches just so? Swoon. This is the kind of dish that makes Tuesday night feel like a special occasion.

INGREDIENT NOTES

• Eggplant: Choose medium eggplants with smooth, shiny skin. Salting (“sweating”) removes excess moisture and bitterness. Slice evenly (a mandolin helps) so the rolls cook consistently.
  
• Ricotta: Use whole-milk ricotta for creaminess. Cottage cheese can be swapped, though the texture will be looser.
  
• Mozzarella & Parmesan: Freshly shredded cheeses melt better. Parmesan adds sharpness, while mozzarella brings the gooey melt factor.
  
• Egg: Helps bind the filling so it doesn’t leak.
  
• Fresh Herbs: Basil, parsley, and oregano add a burst of flavor. Dried herbs work if fresh aren’t available.
  
• Marinara: A good-quality marinara (like Rao’s) makes a difference here. Homemade is always welcome.
  
• Olive Oil: A light drizzle keeps the eggplant from drying out while roasting.

VARIATIONS

Veggie Boost: Add sautéed spinach to the ricotta filling for extra greens, but drain it really well.

Protein Packed: Mix in cooked ground turkey, chicken, or sausage.

Grilled Flavor: Grill eggplant slices instead of roasting for a smoky twist.

Zucchini Swap: Use thin zucchini slices in place of eggplant.

Pesto Lovers: Stir a spoonful of pesto into the ricotta mixture.

Colorful Kick: Add diced roasted red peppers to the eggplant rollatini filling.

Spicy Style: Sprinkle crushed red pepper flakes into the sauce.

Cheese Swap: Use provolone or fontina instead of mozzarella for a different melt.

SERVING SUGGESTIONS

• Italian Dinner: Pair with fresh pasta and a crisp panzanella for a classic spread.
  
• Plenty of Bread: Serve with a crusty loaf or homemade garlic bread to soak up extra sauce.
  
• Vegetarian Spread: Add roasted green beans, fingerling potatoes, or a parmesan risotto to the table for a hearty meal.
  
• Dinner Party: Garnish with fresh basil, serve family-style, and let guests scoop rollatini eggplant rolls straight from the pan.
  
• Holiday Side: Plate alongside roasted chicken or beef for an impressive Italian-inspired dinner.

ROLLATINI EGGPLANT RECIPE FAQ

I’ve been making this eggplant rollatini recipe since 2011, and it is one of those dishes that feels fancy but is secretly simple.

Nothing beats those recipes where technique does the heavy lifting. In this case, salting and roasting the eggplant keeps it tender and prevents sogginess.

Rolling the eggplant around the ricotta filling creates that beautiful layered effect without a single noodle.

It’s the science of surface area: more edges for sauce and cheese to cling to, which means more flavor in every bite.

This one’s elegant, comforting, and totally doable… even on a busy weeknight.

TOOLS NEEDED

• Mandolin Slicer or Sharp Knife: For even eggplant slices.
  
• Baking Sheets: For roasting the eggplant.
  
• Parchment Paper: Prevents sticking and makes cleanup easier.
  
• Mixing Bowl: To combine the ricotta filling.
  
• 9 x 13-inch Baking Dish: Fits all the rolls snugly for even baking.
  
• Measuring Cups & Spoons: For accuracy.
  
• Foil: To cover while baking.
  
• Wooden Spoon or Spatula: For mixing and spreading sauces and fillings.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Italian Recipes

Easy Italian Sheet Pan Chicken Thighs Recipe

Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video

Easy Italian Sausage Soup (30 Minute Recipe) with Video

Italian Stromboli

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Eggplant Rollatini

With every bite of Eggplant Rollatini, you get creamy cheese, rich tomato sauce, and silky eggplant wrapped up into one irresistible roll!

Course Main

Cuisine Italian

Method Oven

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 240cal

Author Donna Elick

Equipment

• baking sheet
• wire cooling rack
• medium bowl
• 9×13 baking dish

Ingredients

• 2 medium eggplants sliced lengthwise into 1/4-inch thick slices (about 14 slices)
• Coarse sea salt for sweating the eggplant
• 1 tablespoon extra virgin olive oil
• 1 (15-ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese divided (8 ounces)
• 1/2 cup shredded parmesan cheese 2 ounces
• 1 large egg
• 2 garlic cloves minced (about 2 teaspoons)
• 3 tablespoons fresh chopped herbs (basil, oregano, or parsley)
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 2 1/2 cups marinara sauce
• Optional garnishes: additional herbs parmesan, or crushed red pepper flakes

Instructions

• Sweat the Eggplant: Arrange 2 medium eggplants in a single layer on two large baking sheets. Sprinkle both sides with Coarse sea salt and let sit for 20–30 minutes. This helps release excess moisture. Rinse under cool water and pat dry with paper towels.
• Preheat the Oven: Preheat the oven to 400°F. Line the baking sheets with parchment paper. Lightly drizzle the eggplant slices with 1 tablespoon extra virgin olive oil and bake for 10 minutes, until tender and pliable. Let cool until easy to handle.
• Prepare the Dish: Spread half of the 2 1/2 cups marinara sauce over the bottom of a greased 9 x 13-inch baking dish.
• Make the Filling: In a medium mixing bowl, stir together the 1 (15-ounce) container ricotta cheese, 1 cup of the 2 cups shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, 1 large egg, 2 garlic cloves, 3 tablespoons fresh chopped herbs, 1/4 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until well combined.
• Assemble the Rolls: Place about 2 tablespoons of filling at the wide end of each eggplant slice. Roll up gently and place seam-side down in the baking dish. Repeat with all slices.
• Top with Sauce and Cheese: Spoon the remaining marinara evenly over the rolls, then sprinkle with the remaining mozzarella.
• Bake: Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and golden and the eggplant is tender.
• Rest and Serve: Let cool for 10 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan, if desired.

Notes

Make-Ahead Tips: You can assemble the rollatini completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When baking straight from the fridge, add an extra 5–10 minutes to the cook time.

Storage: Leftovers keep well in the refrigerator in an airtight container for up to 3 days.

Reheating: Reheat in a 350°F oven, covered with foil, for 10–15 minutes or until warmed through. For single servings, the microwave works in 30-second bursts, but the oven keeps the texture better.

Freezing: You have two options:

Freeze before baking: Assemble as directed, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes to the cook time. The texture of the eggplant may be softer after freezing.

Freeze after baking: For the best texture, bake the rollatini first, cool completely, then wrap and freeze. Reheat covered in a 350°F oven until heated through.

Nutrition

Serving: 1 | Calories: 240cal | Carbohydrates: 16g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 963mg | Sugar: 10g | Fiber: 6g | Calcium: 323mg | Iron: 2mg

Originally published August 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Eggplant Rollatini appeared first on The Slow Roasted Italian.

The texture is luscious and spoonable… like the love child of a cheese soufflé and a warm dip. It’s elegant enough for entertaining, yet so cozy I’ll happily enjoy one all by myself as a meal with crusty bread and a side salad.

Serve this ricotta bake family-style as a dip, appetizer, or main. It’s versatile comfort food at its best!

WHY YOU’LL LOVE THIS RICOTTA BAKE

• Perfect balance of creamy ricotta and tangy sun-dried tomatoes.
  
• Elegant presentation that looks fancier than the effort it takes.
  
• Individual servings make dinner feel special.
  
• Versatile enough to serve as an appetizer, side, or light entrée.
  
• Cozy comfort food with a Mediterranean flair.

Baked Ricotta

Oh, friend… this ricotta bake recipe is a little ta-da moment in a ramekin. You scoop in and — surprise! — there’s that sun-dried tomato waiting like a tangy jewel at the bottom.

The ricotta puffs up all golden and cheesy, then settles into a creamy, spoonable dream that makes you feel like you’re sitting in a trattoria in Tuscany.

It’s the kind of recipe that makes people think you’ve been in the kitchen for hours when really it’s just a stir-and-bake situation.

Elegant, easy, and absolutely packed with flavor. Now, that’s what I call a win-win!

If you love elegant and addicting recipes like this, you’ll also adore my easy Baked Feta recipe! It’s absolutely stunning!

INGREDIENT NOTES

• Ricotta: Whole milk ricotta provides the richest flavor and creamiest texture. Part-skim works but won’t be as indulgent. Always drain well, whether it’s store-bought or homemade.
  
• Eggs: Bind the mixture and help it puff as it bakes. Room temperature eggs incorporate more smoothly.
  
• Parmesan: Use freshly grated for the best flavor. About 2 ounces = ½ cup. Pecorino Romano can be substituted for a sharper bite.
  
• Kosher Salt & Pepper: Essential for seasoning the mild ricotta. Start light, then taste and adjust.
  
• Nutmeg: Just a pinch adds warmth and depth to baked ricotta without overpowering. Freshly grated is best.
  
• Sun-Dried Tomatoes: Choose oil-packed for tenderness and flavor. Blot excess oil before using. You’ll need 1 large or 2 small per ramekin.
  
• Parsley: Adds a fresh, herby pop at the end. Basil also works beautifully.

VARIATIONS

Meaty Twist: Stir in ½ cup cooked Italian sausage, ground beef, or crumbled bacon for a heartier version.

Spinach Ricotta: Mix in ½ cup sautéed spinach for a veggie boost.

Herb Lovers: Swap parsley for a blend of fresh basil, thyme, and oregano.

Cheese Swap: Try pecorino Romano or asiago instead of parmesan for a sharper bite.

Spicy Kick: Add a pinch of red pepper flakes or diced Calabrian chilies.

Mediterranean Style: Layer in chopped olives and artichoke hearts for briny, tangy flavor.

Pesto Twist: Swirl 2 tablespoons of basil pesto into the ricotta mixture before baking.

SERVING SUGGESTIONS

• With Dippers: Serve warm with toasted baguette slices, focaccia, or crackers for scooping.
  
• Salad Duo: Pair baked ricotta cheese with a crisp Italian salad for balance.
  
• Party Appetizer: Make mini versions in muffin tins for bite-sized starters.
  
• Family Style: Serve alongside roasted garlic rosemary fingerling potatoes for a hearty meal.
  
• Wine Pairing: Baked ricotta goes well with both crisp whites or light-bodied reds.

BAKED RICOTTA CHEESE FAQ

What makes this ricotta bake recipe shine is the balance of texture and moisture.

Draining ricotta removes excess whey, so the baked dish sets without being soggy. Eggs act as a binder and lift the ricotta slightly as it bakes, while parmesan adds salty sharpness.

A pinch of nutmeg enhances the richness without being obvious. It’s a quiet background note that makes the whole dish sing.

Placing sun-dried tomatoes at the bottom not only adds flavor but creates a built-in “sauce” as they warm, infusing every bite with tangy richness. Simple ingredients, perfect technique, delicious results!

TOOLS NEEDED

• Small Sieve and Bowl: For draining ricotta.
  
• Mixing Bowl and Fork: To combine filling.
  
• Six 1-cup Ramekins: Or oven-safe bowls.
  
• Pastry Brush or Butter Knife: For greasing ramekins.
  
• Baking Sheet: To hold ramekins in the oven.
  
• Thin Knife: Helps release baked ricotta cheese from ramekins.
  
• Serving Plates: For unmolding and garnishing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Beef Carpaccio Recipe (Easy Italian Appetizer)

Christmas Antipasto Wreath Appetizer (Italian Antipasti)

Roasted Sweet Potato Rounds Appetizer with Goat Cheese

Bruschetta Recipe (Sheet Pan)

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Baked Ricotta with Sun-Dried Tomatoes

Creamy Baked Ricotta is an easy appetizer, made extra tangy and savory with sun-dried tomatoes. Serve family-style or in individual ramekins!

Course Main

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 222cal

Author Donna Elick

Equipment

• small sieve
• small bowl
• ramekins
• knife

Ingredients

• 2 cups whole milk ricotta cheese drained
• 3 large eggs
• 1/2 cup freshly grated parmesan cheese about 2 ounces
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper
• Pinch ground nutmeg
• 6 –12 sun-dried tomatoes packed in oil 1 large or 2 small per ramekin
• 1 tablespoon fresh parsley roughly chopped

Instructions

• Drain the Ricotta: Place ricotta in a small sieve set over a bowl. Cover and refrigerate for at least 1 hour (up to overnight) to remove excess moisture. This keeps the baked ricotta light and prevents sogginess.
• Preheat the Oven: Preheat to 350°F. Generously butter six 1-cup oven-safe bowls or ramekins.
• Mix the Ricotta Base: In a medium mixing bowl, combine drained 2 cups whole milk ricotta cheese, 3 large eggs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and Pinch ground nutmeg. Stir with a fork until smooth and creamy. The mixture should be thick but pourable.
• Assemble the Ramekins: Place 6 –12 sun-dried tomatoes packed in oil in the bottom of each prepared ramekin. Divide ricotta mixture evenly on top.
• Bake the Ricotta: Bake for 30–35 minutes, until golden brown, slightly puffed, and the edges look set. The center should no longer jiggle when gently shaken.
• Cool and Serve: Let cool for 10 minutes. Run a knife around the edge to release, then carefully invert onto serving plates. Sprinkle with 1 tablespoon fresh parsley and serve warm.

Notes

Make-Ahead: Ricotta mixture can be assembled and refrigerated up to 12 hours before baking. Bake just before serving for best texture.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently in a 300°F oven for 10–12 minutes, or microwave individual portions for 30 seconds.

Freezing: Not recommended — ricotta changes texture when frozen and reheated.

Essential Tip: Be sure to drain the ricotta. Skipping this step leads to watery, dense results instead of light, fluffy baked ricotta.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 453mg | Sugar: 0.3g | Fiber: 0.2g | Calcium: 262mg | Iron: 1mg

Originally Published July 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Ricotta with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

Olive Garden Stuffed Shells

This is the kind of dish that makes everyone forget they were ever mad at each other.

It’s hot, cheesy, ridiculously creamy, and those crispy breadcrumbs on top? Heaven. The kind of dinner that makes people close their eyes on the first bite and ask, “Wait… YOU made this?”

These shells are stuffed like they mean it… no skimpy filling here. You’re getting a forkful of cheesy goodness in every bite, and that’s the way it should be.

Whip up some air fryer garlic bread to pair with these stuffed Italian shells, and you’ve got a dinner that is next level delicious. 

Or make it a true copycat meal with recipes for Olive Garden’s famous salad and breadsticks!

And if you need some protein for it to feel like a full meal, try a classic Chicken Parmigiana or the since-retired Chicken Vino Bianco (one of my personal favorites!).

INGREDIENT NOTES

• Extra Large Pasta Shells: Smaller shells are nearly impossible to stuff, so if you’re really in a pinch, manicotti noodles are the way to go.
  
• Panko Breadcrumbs: Sprinkled on top for a bit of crunch! For even more flavor, you can mix a bit of dry Italian seasoning into the breadcrumbs.
  
• Ricotta: Whole milk ricotta adds richness and creaminess. This is the one cheese you can’t substitute! If you’ve got the time, try making it from scratch.
  
• Shredded Cheese Blend: Provolone adds depth, mozzarella brings the melt, and parmesan finishes it off with salty nuttiness. Grate it fresh for best results!
  
• Cream Cheese: This helps the white sauce stay thick and velvety without separating.
  
• Half & Half: For a silkier, richer white sauce, replace the half & half with heavy cream.
  
• Marinara Sauce: Any store-bought sauce is fine, of course, but I recommend making my copycat Olive Garden Marinara Sauce.  

VARIATIONS

Spinach & Cheese: Add ½ cup thawed frozen spinach (squeezed dry) to the ricotta filling.

Meat Lovers: Add cooked crumbled sausage or ground beef to the marinara before baking.

Veggie Packed: Sauté finely chopped mushrooms or zucchini, then drain well and mix into the cheese filling.

Extra Cheese: Sprinkle more mozzarella over the top before baking for even more gooey goodness.

STUFFED ITALIAN SHELLS FAQ

When I was developing this stuffed large shells pasta recipe, I wasn’t just chasing a copycat… I was chasing consistency.

The kind of forkful that delivers balanced flavor, the perfect melt, and a sauce that coats without sliding off.

To get there, it all comes down to ingredient choice and kitchen chemistry.

Let’s talk filling first. Ricotta provides a soft, mild base, but on its own, it can be grainy and bland.

By folding in provolone and mozzarella (both high in casein and known for their meltability), along with finely grated parmesan, you get a smooth, rich interior with just the right pull.

The egg acts as a binder and stabilizer. Once baked, it locks the filling into a cohesive structure that doesn’t ooze out when sliced.

The sauce? That was the real test. A standard béchamel was too flat. I found that starting with a small amount of cream cheese adds emulsifiers that help stabilize the fat when the half & half is whisked in, creating a velvety emulsion that holds together, even after baking.

The parmesan (high in glutamates) intensifies flavor and helps thicken the sauce naturally without needing a flour-based roux.

Even the breadcrumb topping has intention. Toasting the panko with butter initiates the Maillard reaction, adding a crunchy, golden finish that contrasts the creamy shells underneath.

This isn’t just comfort food… it’s layered with thoughtful techniques that elevate each bite.

I’ve tested, tweaked, and tasted until the texture of these stuffed Italian shells was perfect and the flavor delivered from edge to edge.

TOOLS NEEDED

• Large pot
  
• Small baking sheet
  
• Medium skillet
  
• Large mixing bowl
  
• 9×13-inch casserole dish
  
• Measuring cups and spoons
  
• Spoon or small scoop for stuffing shells

Enjoy!

With love, from our simple kitchen to yours. 

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Other Delicious Cheesy Recipes

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Olive Garden Stuffed Shells (Copycat)

Olive Garden Stuffed Shells are cheesy, comforting, and indulgent. And with this easy copycat recipe, you can make them at home in an hour!

Course Main

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 665cal

Author Donna Elick

Equipment

• large pot
• baking sheet
• mixing bowl
• medium skillet
• casserole dish

Ingredients

• 12 jumbo pasta shells (about one half of a 12-ounce package)
• 1 tablespoon unsalted butter
• 1/3 cup panko breadcrumbs
• 16 ounces ricotta cheese
• 2 ounces provolone cheese, shredded (about 1/3 cup)
• 2 ounces mozzarella cheese, shredded (about 1/2 cup)
• 1/2 cup parmesan cheese, grated
• 1/2 teaspoon coarse black pepper
• 1 large egg
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons cream cheese, softened and sliced
• 1/2 cup half and half or heavy cream
• 1/2 cup parmesan cheese, grated
• 1 1/2 cups marinara sauce
• Chopped fresh parsley for garnish

Instructions

• Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Prepare a small baking sheet with parchment paper.
• Cook the Pasta Shells: Bring a large pot of heavily salted water to a boil. Cook the 12 jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
• Toast the Breadcrumbs: Melt 1 tablespoon unsalted butter in a small microwave-safe bowl. Stir in 1/3 cup panko breadcrumbs until evenly moistened. Spread onto the prepared baking sheet and bake for 5 minutes, or until lightly toasted. Set aside.
• Make the Ricotta Filling: In a large mixing bowl, combine 16 ounces ricotta cheese, 2 ounces provolone cheese, shredded (about 1/3 cup), 2 ounces mozzarella cheese, shredded (about 1/2 cup), 1/2 cup parmesan cheese, grated , 1/2 teaspoon coarse black pepper, and 1 large egg. Stir until fully combined. Set aside.
• Make the Cheese Sauce: In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add 3 cloves garlic, minced and sauté for 1 minute, until fragrant. Add 2 tablespoons cream cheese, softened and sliced and whisk until mostly melted. Slowly whisk in 1/2 cup half and half or heavy cream until smooth. Stir in 1/2 cup parmesan cheese, grated and whisk until the sauce is thickened and smooth. Remove from heat.
• Assemble the Dish: Pour 1 1/2 cups marinara sauce into the bottom of a 9×13-inch casserole dish. Fill each shell with the ricotta mixture and place them open-side up on top of the sauce.
• Add Cheese Sauce and Bake: Drizzle the cheese sauce evenly over the stuffed shells. Bake uncovered for 15 to 20 minutes, or until hot and bubbly.
• Garnish and Serve: Sprinkle with the toasted breadcrumbs and Chopped fresh parsley before serving.

Notes

Make-Ahead Tips: You can prep the shells up to 1 day in advance. Cover and refrigerate before baking.

Freezing Tips: Freeze unbaked, stuffed shells in a single layer on a parchment-lined baking sheet. Once frozen, transfer to an airtight freezer-safe container. Thaw in the fridge overnight before baking.

Reheating Tips: While these are best fresh, leftovers can be reheated in a 350°F oven for 10 to 15 minutes. Add a spoonful of marinara or cream on top to keep them from drying out.

Stretch It: One serving equals 3 generously stuffed shells. If you’re serving a crowd, boil a few extra shells and use slightly less filling in each.

Breadcrumb Hack: Toasting the panko adds the perfect crunch — don’t skip it. You can even make extra and store it in a jar for topping casseroles and pasta bakes.

Nutrition

Serving: 1 | Calories: 665cal | Carbohydrates: 19g | Protein: 31g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 207mg | Sodium: 1233mg | Sugar: 6g | Fiber: 2g | Calcium: 686mg | Iron: 2mg

Originally published October 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Olive Garden Stuffed Shells (Copycat) appeared first on The Slow Roasted Italian.

When most people hear the word ricotta, they automatically assume that they have to head to the grocery store to buy good ricotta cheese. But that’s no longer the truth! 

In a short amount of time, you’ll be able to make your own creamy homemade ricotta cheese to serve with fresh fruit, or to add to other savory dishes. 

This recipe for fresh cheese makes the perfect authentic ricotta cheese and is one of the best recipes out there! 

If you want to elevate your Italian dishes, or just take your skills to the next level, give this creamy ricotta cheese recipe a try! 

Ricotta Cheese

When it comes to making cheese, all you really hear about is the aging process and the exact science of it. 

Rest assured that this ricotta cheese recipe is incredibly easy and takes just over 30 minutes!

Yes, it’s possible to create one of the easiest cheeses like this with just a few simple ingredients and a short amount of time! 

It’s really all about keeping an eye on the milk and making sure it doesn’t burn — overheating will ruin the batch in a heartbeat. 

But other than that, you can make small changes to the milk, add-ins, and drainage time and still end up with a perfectly executed homemade ricotta! Seriously, this is one of the best ricotta cheese recipes! 

Use it in Ziti al Forno or my Italian Calzone Recipe. You can even make sweet treats with ricotta cheese like lemon glazed cookies or pancakes with banana-pecan syrup!

Once you have a fresh batch of ricotta ready, our Baked Ricotta with Sun Dried Tomatoes is the perfect first thing to make with it — warm, creamy, and on the table in minutes.

Ingredient Notes and Substitutions

• Whole Milk – Don’t use ultra-pasteurized, please! It just won’t work. Any milk you can find at the grocery store is absolutely fine to use otherwise. 
  
• Heavy Cream – Cream is optional, but I like to recommend it for extra creaminess — and who doesn’t want that?? 
  
  You can leave it out of the ricotta recipe with no changes to the instructions. 
  
• Flaky Sea Salt – Kosher salt works well, too. Really any large-grained salt is perfect for making homemade ricotta!
  
• Lemon Juice – Eureka or Lisbon lemons are my two top choices. They aren’t too sweet, like Meyer lemons, and are easy to find. 
  
  The exact amount of lemon juice you’ll need is never quite the same — you may need to stir in an additional 2 or 3 tablespoons if the milk doesn’t separate right away, so squeeze out a little extra! 
  
  Vinegar is a suitable substitute, but makes a difference in the flavor — your ricotta cheese will taste like vinegar, not lemon.

How to Make Ricotta Cheese

• Prepare the milk and cream.

Add the milk and heavy cream to a Dutch oven and cook on medium heat. Stir continuously until the temperature falls somewhere between 185°F and 195°F.

The amount of salt that you use is really up to you, but I recommend going with ½ teaspoon the first time you try it — you can always season later!

Don’t allow the mixture to overheat. The milk will become foamy, but should never hit a rolling boil. 

• Add the lemon juice.

Once warm enough, stir in the lemon juice. It’ll curdle right away. 

Turn off the heat and let the mixture sit for 10 to 15 minutes as the curds separate from the liquid.

• Drain thoroughly.

Transfer the curds to your prepared sieve and let your cheese drain for at least a few minutes and up to 45 minutes. 

The longer it drains, the thicker it will be!

Storing and Cooking With Fresh Ricotta Cheese

Homemade ricotta lasts for up to 4 days in the fridge. Do not freeze — it has too much moisture and its texture will change dramatically if frozen.

You can also use it right away! Keep in mind that ricotta cheese isn’t the same as most cheeses. 

It does not melt, but rather bakes and turns even creamier with a quick roasting. 

It can sometimes be hard to tell when a fresh, creamy cheese has gone bad. Some tell-tale signs are a yellow or orangeish color and a sour smell or taste. 

Kitchen Tools You Will Need

• Use a sieve or strainer and several layers of cheesecloth to drain your ricotta cheese.
• Slotted Spoon – For transferring all of the cheese curds once they’re finished cooking.
• Candy Thermometer – Make sure all of your hard work doesn’t go to waste! Keep an eye on the temperature so that the cream doesn’t burn.

Ways to Use Homemade Ricotta

You can use fresh ricotta in the simplest ways — a sprinkling on top of pizza just before baking or on a fresh salad are two of my favorites. You can also add right on top of pasta, too! 

This easy homemade ricotta recipe is absolutely heavenly in savory pasta dishes! 

Stuffed shells, tortellini (which is different!), ravioli (which is also different), and lasagna are the first recipes that come to mind, but I can’t really think of a pasta that isn’t made better with some of this creamy cheese. 

Then, there’s the sweetest way you can use fresh ricotta — cannolis! In fact, we make just enough in this ricotta recipe for my traditional cannoli filling.

But honestly? Scoop it onto a plate, add some fresh thyme and a drizzle of olive oil, and serve with blackberries and crackers. Fresh and delicious!

Making your own ricotta opens up the door to tons of good choices, some even with a sweet flavor! 

You can even add it as a filling to fresh figs for a fun flavor that just might be your new favorite way to eat them!

And yes, you can use it as a filling for ricotta gnocchi, as an addition to make ricotta pancakes, or as a filling for pasta shells.

Once you make your own ricotta cheese, the next step is to figure out how you want to use it! 

It really comes down to personal preference with this fluffy ricotta recipe. I could literally just eat this homemade cheese with a drizzle of honey! 

Ricotta Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Ricotta Cheese (4-Ingredients How to Make)

Ricotta Cheese is easy enough to make in your own kitchen! It’s tangy, salty, creamy, and sweet. What more could you want?

Course Appetizer

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 makes about 2 cups

Calories 244cal

Author Donna Elick

Ingredients

• 1/2 gallon whole milk NOT ultra-pasturized
• 1 cup heavy cream
• 1/2-1 teaspoon flaky sea salt or kosher salt
• 3 tablespoons lemon juice

Instructions

• Pour milk and cream into a heavy stockpot or Dutch oven. Add salt to the milk mixture.
• Heat over medium heat, stirring frequently to prevent the milk from scorching on the bottom of the pan.
• Heat until the temperature of the milk registers between 185°F and 195°F. At this temperature, the milk will be slightly foamy on the top, but not boiling.
• Add lemon juice to the milk mixture and stir. You should see the milk curdling almost immediately. Turn off the heat when the mixture starts to separate and leave it to sit for about 10-15 minutes.
• Line a strainer or sieve with several layers of cheesecloth for draining the ricotta.
• Use a slotted spoon to lift the cheese curds from the whey and transfer to the cheesecloth-lined strainer. Allow the ricotta to drain for as long as you wish – the longer it drains, the thicker it will be. You can drain it for just a few minutes for a creamy ricotta or up to 45 minutes for a thicker ricotta.
• Transfer ricotta to an airtight container and refrigerate or serve immediately.
• Store in an airtight container in the refrigerator for 3-4 days.

Notes

Ultra-pasturized milk will not work for cheese-making. Most milk from the regular grocery store will work great – typically ultra-pastureized milk will have an expiration date that is months away.

Using heavy cream in the recipe is optional. It adds a nice extra creamy flavor to the ricotta. If you want to skip the cream, just use whole milk and follow the instructions the same way.

The amount of lemon juice can vary some. I like to squeeze the lemon through a strainer to make sure no seeds end up in the ricotta. Squeeze and stir the milk mixture. If it doesn’t separate, go ahead and squeeze in a bit more lemon juice. It should separate with the addition of 2-3 tablespoons of lemon juice.

Use Eureka or Lisbon lemons for the proper acidity. Meyer lemons are too sweet for this recipe. Vinegar can also be used in lieu of the lemon juice – you will be able to taste the lemon or vinegar in the finished ricotta so keep that in mind.

Drizzle olive oil (I love a Meyer lemon infused olive oil with the ricotta) and/or honey over the ricotta. We sprinkled with fresh thyme and served with blackberries and crackers. Delicious!

Nutrition

Serving: 1 | Calories: 244cal | Carbohydrates: 12g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 243mg | Sugar: 12g | Fiber: 0.02g | Calcium: 311mg | Iron: 0.04mg

Originally published October 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Ricotta Cheese (4-Ingredients How to Make) appeared first on The Slow Roasted Italian.

The layers of pasta paired with the creamy white sauce are a great way to get that authentic Italian lasagna recipe flavor. Use this as your go-to family recipe that takes just a little time to make! 

All you need is a large pot, loaded with cheesy filling and a layer of pasta sheets – and don’t forget to pair with a side of garlic bread! 

For some help with prep and layering, take a look at the video in this post! Homemade lasagna doesn’t have to be hard, and this video helps break down the simple steps! 

Italian Sausage Lasagna

I’m shocked by the number of people who have asked me, “Can you put Italian sausage in lasagna?” Of course, you can!! 

Forget about beef lasagna and make the hearty meat sauce using sausage instead! 

By adjusting your cooking methods just a smidge, you’ll have more mouthwatering, satisfying, savory pasta than you’ll know what to do with!

Want to make this the best lasagna recipe and prepare it totally from scratch? 

You can even cook the tomato sauce right at home – now that’s a dish that’s sure to impress! You’re even going to impress yourself as you make this simple lasagna. 

A classic lasagna recipe is fine and dandy, but why not take it over the top and make this option? We also have a Chicken Alfredo Lasagna that is amazing! It’s sure to be your new favorite go-to lasagna recipe! 

The layers of noodles with the sausage and creamy ricotta will make you forget that traditional lasagna even exists. One of my favorite Italian recipes – so good! 

Pair this with a side of Easy Crockpot Italian Beans that goes well with any classic Italian main course!

Ingredient Notes & Substitutions

• Hot Italian Sausage – Can’t handle the heat? Use sweet Italian sausage or mild – you can even use chicken sausage! 
  
  And if sausage isn’t really your thing, try these chicken-based and beef-based alternatives. Ground beef always works and will make more of an authentic lasagna.
  
  You can really use any ground meat that you want. 
  
• Diced Tomatoes With Garlic – Gotta have garlic! This is my preferred roasted tomato type for pastas. Every great lasagna is loaded with garlic! It’s a MUST! 
  
  There are some variations that also include basil or other herbs, and perhaps onion – those are fine as long as you’ve got some garlic in there!
  
• Tomato Sauce & Tomato Paste – Why both? The paste is for strong tomato flavor, while the sauce is for texture and a bit more of an herbal taste.
  
  Step it up a notch by substituting tomato sauce with hearty, indulgent bolognese sauce. It requires a bit more prep time, but it’s well worth the effort.
  
• Ricotta Cheese – While I almost always opt for the creamy, full-fat versions of cheeses, I go with part-skim ricotta for a reason. 
  
  It’s more substantial and isn’t as runny – whole milk ricotta will get thin, runny, and watery. 
  
  I don’t typically like to swap out and use cottage cheese because I feel that the ricotta cheese mixture has a better flavor. I just love the ricotta filling! 
  
• Shredded Italian Cheese Blend – Depending on the blend, you might get a little pecorino romano, some parmigiano-reggiano, morsels of mozzarella, a hint of asiago, or maybe just a pinch of provolone. Have your own faves? 
  
  Make your own blend!! Just make sure to end up with 1 ½ cups worth total. 
  
  You can also use different cheeses for the cheese layer as well – so have fun with the flavor. This classic Italian lasagna recipe tastes great with fresh mozzarella, too. 

How to Make Lasagna

The first step is browning the sausage – don’t skip it, because the flavor and texture depends on it!! 

You’ll stir in all of our tomatoey ingredients (tomato sauce, paste, and the diced tomatoes themselves) along with the salt and pepper. 

While that simmers, mix ½ cup of the parmesan, 4 ounces of the Italian blend, and the ricotta cheese together with the egg. 

Now it’s time to layer! Cover the bottom of the dish with some of the meat sauce before making your first noodle layer. 

Follow with half of the ricotta mixture, and then ⅓ of the sauce. 

Rinse and repeat – once you lay the last of the noodles, pour the last of the sauce over top. (I spread the meat mixture out using the back of a wooden spoon to get it level) 

Sprinkle with another ¼ cup of parmesan and 8 ounces of the shredded cheese. 

Cover the dish with a layer of aluminum foil. Bake for 20 minutes, remove the foil, and give it another 5 minutes in the oven while the cheese gets perfectly ooey gooey.

Tips & Tricks for a Scrumptious Sausage Lasagna Recipe!

• Let It Rest – Give your Italian sausage lasagna about 10 minutes to rest before taking out that first slice – I know it’s hard to resist, but it’s important! 
  
  The sauce, cheese, and noodles need a few minutes to firm up or else you’ll get a sloppy, soppy mess.  
  
• A Fan of Veggies? My favorite way to incorporate vegetables into lasagna is to dice them up and add them to the meat sauce. 
  
  Avoid a solely veggie layer – that would be slippery and watery, which means danger for your lasagna!! 
  
  Your best contenders for veggie add-ins are eggplant, mushrooms, and bell peppers.
  
  It’s a fun spin on this traditional lasagna recipe and a great way to kick up the veggie intake of this casserole dish. 
   
• Freezing For Later – You can do most of the work and get most of the hassle out of the way by preparing any lasagna with meat and baking at a later date. 
  
  Refrigerate to make within 2 days or freeze for up to 2 months before baking! 
  
  Once it’s baked, it will keep for up to 5 days. (be sure that you’re storing it in an airtight container, as you don’t want to risk this authentic Italian lasagna getting freezer-burnt!)

SStorage and reheating

Cover leftovers or transfer to a storage container and keep in the refrigerator for up to 1 week. Reheat in the microwave or in the oven until warmed through.

This lasagna also freezes beautifully, either baked or unbaked. It’s only because of the no boil noodles.

Just be sure to use it within 3 months for the best quality.

• Baked: Let the lasagna cool and place in the refrigerator for an hour. 
  
  Then, either wrap individual slices in foil and store in a storage bag, or cover the entire dish tightly with foil and freeze. 
  
  If you don’t want your baking dish trapped in the freezer, make the lasagna in a foil pan instead.
   
• Unbaked: Line your baking dish with foil and build the lasagna in the pan. Then, cover tightly with foil and place in the freezer. 
  
  Once frozen, lift the foil-wrapped lasagna out of the pan and keep in the freezer. 
  
  Then, just pop the entire thing back in the baking dish when you’re ready to reheat.

Italian Sausage Lasagna FAQ

Quick Tip

If you prefer a slower cook, increase the bake time by about 10 minutes for every 25 degrees you lower the oven temperature.

And no matter the bake time or temp, always remove the foil during the last 5-10 minutes. This ensures that the cheese gets bubbly and browned.

How to reheat a whole frozen lasagna

No need to defrost – you can reheat straight from frozen! If it was baked before freezing, cook for 30-45 minutes at 350°F or until warmed through.

However, unbaked lasagna will need about double the time as the original recipe. I suggest about an hour at 400°F, and then check on it occasionally until it’s warm through the center. 

Also, keep the pan covered with foil until the last 10-15 minutes of cook time.

Enjoy!

With love, from our simple kitchen to yours.

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40-Minute Quick and Easy Italian Lasagna Recipe + Video

Italian Sausage Lasagna is a quick and easy cheesy meat lasagna recipe with layer upon layer of flavorful meat, pasta and cheese.

Course Main

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 351cal

Author Donna Elick

Equipment

• 9×13-inch baking pan
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons

Ingredients

• 1 1/2 pounds hot Italian chicken sausage see notes
• 29 ounces fire roasted diced tomatoes with garlic 2 14.5-ounce cans
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 16 ounces part skim ricotta cheese
• 3/4 cup grated Parmesan cheese divided
• 1 egg
• 10 no boil lasagna noodles
• 1 1/2 cups shredded Italian cheese blend 8 ounce packages, divided

Instructions

• Preheat oven to oven to 425°F.
• To a large skillet over medium high-heat, add the sausage. Cook for 8 minutes, or until browned, stirring occasionally.

  Stir in tomatoes, tomato sauce, tomato paste, salt and pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
• Meanwhile, as sauce simmers, to a medium sized bowl, add ricotta cheese, ½ cup Parmesan cheese, 4 ounces shredded cheese blend and egg. Stir well to combine. Set aside.
• Spread ½ cup meat sauce onto the bottom of a 13×9-inch baking dish. Top with a layer of 3 noodles, half the ricotta cheese mixture, and one-third of the sauce. Repeat the layers.
• Top with remaining noodles. Cover with remaining sauce, then sprinkle ¼ cup Parmesan cheese and 8 ounces of shredded cheese over top. Cover the dish with a layer of plastic wrap and a layer of aluminum foil over that. (This prevents the aluminum foil from giving the lasagna a metallic flavor.)
• Bake for 20 minutes. Uncover and bake for an additional 5 minutes, until the cheese melts. Let sausage lasagna stand for 10 minutes before serving.

Video

Notes

Hot sausage can be substituted with mild Italian sausage or chicken sausage.

Nutrition

Serving: 1 | Calories: 351cal | Carbohydrates: 28g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 1083mg | Sugar: 4g | Fiber: 2g | Calcium: 218mg | Iron: 2mg

Originally published March 2013, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 40-Minute Quick and Easy Italian Lasagna Recipe + Video appeared first on The Slow Roasted Italian.

Knowing how to make tortellini with your own hands will make you the envy of all of your friends! After all, who doesn’t love these tasty little pasta bites?

You’ll be a pro pasta maker in no time at all. 

Make the half-moon shape of the fresh pasta dough takes a little bit of getting used to, but you’ll be making a big batch in no time at all! 

Tortellini recipes like this are fun to make, and once you add that teaspoon of the filling – you’ll be hooked!

If you’re craving pasta dishes that make the perfect first course, it’s time to start making the tortellini shape pasta to share with family and friends! This is a fantastic recipe that is loaded with great flavor! 

Below you’ll find out the right tools needed to create this homemade tortellini pasta. Get a clean surface ready – and have fun! 

Homemade Tortellini

Delicious, authentic Italian food is about the quality of ingredients, not the quantity. 

That’s why our homemade cheese tortellini are stuffed with a silky cheese filling made with just 5 ingredients! 

The result is a beautiful balance of peppery herbs and seasonings for a smooth, satisfying finish. 

Some like to complement fresh tortellini with a tangy marinara or rich alfredo.

So what is tortellini pasta? It’s a stuffed pasta made with flour and eggs and filled with a thick, creamy cheese. 

Some add veggies and meats to the mix, while I stick to the basics – but read on to learn how to make tortellini with all sorts of fun fillings!

Ingredient Notes and Substitutions

• All Purpose Flour and Cake Flour – The combination of flours creates a tender, springy dough that can’t be beat! 
  
  You could use just all-purpose flour, but the pasta won’t be as tender.
  
• Ricotta Cheese – Be sure to drain the cheese before using it, or your filling will be watery. 
  
  Your best substitute is cottage cheese – it’s the closest in texture and flavor.
  
• Parmesan Cheese – Freshly grated, if you can manage it! You’ll have a much smoother, silkier result. Try asiago or romano if parmesan isn’t your thing. 

Tortellini Recipe FAQ

Recipe Tips

• Handy Tools to Have – Making tortellini with a pasta machine will save you loads of time and effort. 
  
  You’ll get the dough nice and thin in no time! Otherwise, a 3-inch biscuit cutter will get the job done.
  
  You can also use a rolling pin, or a round cookie cutter as well to make sure that you have equal pieces. I also have a pastry brush, large mixing bowl, and a little water handy. 
  
• Use the filling sparingly. If you add too much of the ricotta filling to the fresh tortellini, you’ll risk it bursting open as it cooks. 
  
  So, play it safe and stick to a teaspoon of filling.
  
• Keep the dough covered – When you aren’t filling them, keep the dough rounds covered with a damp kitchen towel so they stay soft and pliable as you’re working. 
  
  Alternatively, you can periodically (and lightly) mist the dough with water. 

Serving and Storing Homemade Tortellini

You can boil your homemade tortellini right away in some heavily salted water. 

In addition to a simple pasta sauce or alfredo, many people enjoy serving tortellini pasta in a bowl of broth – chicken, beef, or vegetable. 

Freshly made and stored in a covered container, it will keep for up to 3 days in the fridge. 

Otherwise, feel free to freeze it – This authentic tortellini recipe is very freezer-friendly! 

To freeze fresh tortellini pasta:

1. Spread the pasta out in a single layer on a sheet pan lined with parchment paper.
2. Place the pan in the freezer until the pasta is frozen solid.
3. Transfer the frozen tortellini to a zip-top freezer bag or airtight container. They’ll keep for up to 3 months!

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Cheese Tortellini Pasta Recipe from Scratch

Homemade Tortellini is a breeze to make at home! Use this simple authentic tortellini recipe for tasty homemade pasta in just 1 hour!

Course Main

Cuisine Italian

Method Mixed

Prep Time 45 minutes minutes

rest time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 (6 ounces)

Calories 403cal

Author Donna Elick

Equipment

• cutting board
• bench scraper
• rolling pin
• 3 inch round biscuit cutter
• mixing bowl

Ingredients

• 1 cup all-purpose flour
• 1/3 cup cake flour
• 2 large eggs
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon sea salt
• semolina flour or rice flour, for dusting
• 8 ounces ricotta cheese drained
• 1 cup freshly grated parmesan cheese
• 1/2 teaspoon sea salt
• 1/2 teaspoon coarse black pepper
• 1/2 cup finely chopped parsley

Instructions

• Mound all-purpose and cake flours on a clean countertop or cutting board.
• Use your fingers to make a well in the center of the flour. Add olive oil and eggs to the well.
• Use a fork to whisk the eggs, drawing in the flour as you whisk, until as much of the flour is incorporated as possible. Then, use your hands to continue mixing until you have a shaggy dough. Use your hands to knead the dough for 10 minutes, and the shaggy dough will gradually become more soft and pliable.
• Form the dough into a ball shape and transfer to a zip top plastic bag, or wrap tightly in plastic wrap. Set it aside to rest for 30 minutes.
• Use a bench scraper or butter knife to divide the pasta dough into 2 or 3 equally sized sections. Work with one section at a time, keeping the remaining sections wrapped to prevent them from drying out.
• Roll the dough as thinly as possible, using a rolling pin or a pasta machine. With a pasta machine, gradually move to smaller settings as you feed it through the roller, until you are able to roll it out on the thinnest setting.
• Using a 3-inch round biscuit cutter, cut circles out of the pasta sheets. Keep the rounds covered with plastic wrap or a damp paper towel to keep the dough moist. Gather the scraps together as necessary to re-roll and cut out additional circles. Continue rolling and cutting until all of the dough has been used.
• To a small mixing bowl, add drained ricotta, parmesan, salt, pepper, and parsley. Stir well with a spoon to combine. Place one teaspoon of ricotta mixture in the center of each circle.
• Working with one circle at a time, moisten a pastry brush or your fingertips with water to brush around the edge of each circle. Fold the dough in half to form a half moon, sealing the filling in the center.
• Fold the two points of the half moon back so they meet each other, then press the ends together to form the tortellini.
• Continue for the remaining circles. Sprinkle your work surface with flour as needed to prevent pasta from sticking.
• Cook fresh tortellini in a pot of heavily salted, boiling water until the pasta floats to the top, about 7 minutes.
• Alternatively, freeze the tortellini by arranging them in a single layer on a parchment paper lined sheet pan. Place the pan in the freezer. When pasta is frozen, transfer to a freezer-safe storage bag or container and return to the freezer to keep for up to 3 months.

Notes

Rolling the pasta dough is quite a bit easier if you use a pasta machine.

You can also lightly mist the pasta sheets with water while working with it to prevent them from drying out.

Nutrition

Serving: 1 | Calories: 403cal | Carbohydrates: 37g | Protein: 22g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 962mg | Sugar: 0.4g | Fiber: 1g | Calcium: 370mg | Iron: 3mg

Originally published October 2022, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Cheese Tortellini Pasta Recipe from Scratch appeared first on The Slow Roasted Italian.

Good evening ladies and gentlemen!  Tonight we bring you “Date Night and Dinner Parties”.  Saturday nights have always been reserved for couples, in my world.  Whether it is going out just you and your sweetie or doing something as a couple with other friends, like dinner parties this night has always been thought of as couple’s night.  So, for this couples night I bring you a fabulously rich and decadent baked pasta dish.  I found the recipe in Fine Cooking. slightly adapted it.  Although there is a lot of room for variation. 

We love different pasta shapes so cavatappi made me happy in this dish.  Use whatever makes you happy, be it penne or fusilli or rotini.  If you prefer use prosciutto or ham in place of the capocollo.   The pecorino can be switched out for parmesan cheese.  Such an easy dish that offers so much flavor and fun!  Buon appetito!

Recipe adapted from Fine Cooking.

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Baked Cavatappi Pasta with Roasted Peppers

Baked Cavatappi Pasta is a scrumptious Italian dinner, and it's SO simple to make! Perfect for an easy weeknight meal.

Course Main

Cuisine Italian

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 1106cal

Author Donna Elick

Equipment

• large shallow baking dish
• large skillet
• medium bowl
• small bowl

Ingredients

• olive oil
• 16 ounces roasted red peppers drained (See Notes)
• 1 large onion thinly sliced
• kosher salt to taste
• fresh black pepper to taste
• 14.5 ounces diced tomatoes drained
• 1/3 pound very thinly sliced capocollo chopped
• 1 1/2 cups fresh ricotta cheese
• 1 1/2 cups heavy cream
• 1 pinch nutmeg preferably freshly grated
• 1 pound cavatappi pasta
• 1/4 cup grated Pecorino cheese
• 1/3 cup breadcrumbs

Instructions

• Heat the oven to 425°F. Lightly coat a large, shallow baking dish with olive oil.

  Bring a large pot of salted water to a boil and cook the cavatappi until al dente.
• Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften. Add the peppers, season with salt and pepper, and sauté until soft and fragrant, about 5 minutes.

  Add the tomatoes and cook another 5 minutes. Turn off the heat and add the capocollo. Mix and set aside.
• In a medium bowl, combine the ricotta, cream, and nutmeg. Season with salt and pepper and whisk until smooth.

  In a separate small bowl, toss the grated Pecorino with the breadcrumbs. Season with salt and pepper and add a drizzle of olive oil. Stir well to combine.

  Drain the pasta well and return it to the pot. Add the pepper mixture and toss. Add the ricotta mixture and toss again, tasting for seasoning.
• Pour the pasta into the baking dish. Top with an even coating of the breadcrumb mixture and a drizzle of fresh olive oil.
• Bake uncovered until browned and bubbling, about 15 to 20 minutes. Serve right away.

Notes

• If you want to roast your own peppers, roast 3 to 4 peppers by turning them over the flame of a gas burner until the skins are charred or by putting them under a broiler, turning until all sides are well blistered. Peel off the skins, core and seed the peppers, and cut the flesh into thin strips.

Nutrition

Serving: 1 | Calories: 1106cal | Carbohydrates: 109g | Protein: 42g | Fat: 58g | Saturated Fat: 33g | Cholesterol: 188mg | Sodium: 2747mg | Sugar: 11g | Fiber: 7g | Calcium: 444mg | Iron: 5mg

Originally published August 2011.

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