Home Recipes Zesty Ground Round and Ricotta Cannelloni

Zesty Ground Round and Ricotta Cannelloni

Total Time: 70 mins.
Prep Time: 10 mins.
Cook Time: 60 mins.
Serves: 8


1 tbsp (15 mL) olive oil
1 pkg (340 g) Yves Veggie Cuisine® Ground Round
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
Pinch red chili flakes
2 cups (500 mL) ricotta cheese
3/4 cup (175 mL) grated Parmesan cheese, divided
1 can (680 mL) spicy tomato sauce
1 pkg (250 g) oven-ready cannelloni shells
1 cup (250 mL) shredded mozzarella cheese
1/4 cup (60 mL) thinly sliced fresh basil

Star Product

Original Veggie Ground Round


  1. Heat oil in large skillet set over medium heat; cook ground round, onion, garlic, oregano, salt, pepper and chili flakes for 8 to 10 minutes or until ground round is browned and vegetables are tender. Let cool completely. Stir in ricotta and 1/2 cup (125 mL) Parmesan cheese.
  2. Preheat oven to 350°F (180°C). Grease 13- x 9-inch (3 L) baking dish. Whisk tomato sauce with 1/3 cup (75 mL) water; spread half into bottom of prepared pan.
  3. Spoon ground round mixture into piping bag without a tip. (Alternatively, use resealable plastic bag with corner snipped.) Pipe mixture into each end of cannelloni shells to fill; arrange in single layer in prepared pan. Top with remaining tomato sauce mixture; sprinkle evenly with mozzarella and remaining Parmesan cheese.
  4. Cover with foil; bake for 30 minutes. Remove foil and bake for about 20 minutes or until golden, bubbly and heated through. Garnish with basil.


Assembled uncooked cannelloni can be covered and refrigerated for up to 3 days.