About this recipe:This is a hearty, creamy and delicious Italian pasta dish. Cannelloni tubes are stuffed with a seasoned mixture of ricotta, mozzarella and Monterey Jack cheese, before being baked in a tomato sauce.
Kelly Shawn Stewart
Makes: 6 - 8 servings
225g cannelloni pasta
450g ricotta cheese
175g grated mozzarella cheese, divided
175g grated Monterey Jack cheese
2 tablespoons soured cream
40g dried breadcrumbs, seasoned
4 tablespoons chopped fresh parsley
salt and pepper to taste
250g tomato based pasta sauce, such as Dolmio's bolognese sauce
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4.
In a large bowl, combine ricotta cheese, 115g mozzarella cheese, Monterey Jack cheese, soured cream, breadcrumbs, parsley and salt and pepper to taste; mix well.
In a 23x33cm or similar sized baking dish, spray dish with oil and cover bottom of dish with a thin film of pasta sauce.
Fill each cannelloni tube with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
Bake in preheated oven uncovered for 40 minutes; serve.